I made this to bring to my parents' house on Sunday night (no, contrary to the last several posts, all the food I make does not go to them!). It's basically a one-bowl recipe - well, not even a bowl since it only calls for the food processor! The pie has a nice blend of the peanut butter and chocolate flavors, but the gelatin was overpowering. After making it and realizing there is no real need for the gelatin (unless someone can point one out) since the peanut butter would be firm enough on it's own; next time I make this I will just leave the gelatin out altogether.
I had a hard time finding the chocolate wafers it calls for so I used about 20 of these guys instead:
Chocolate Peanut-Butter Pie
Everyday Food, May 2008
30 chocolate wafer cookies
4 tablespoons unsalted butter, melted
1 envelope (1/4 oz.) unflavored gelatin
3/4 cup packed light brown sugar
1/2 cup creamy peanut butter
1 cup heavy cream
1/4 cup chopped peanuts
1/4 - 1/2 cup mini chocolate chips
I used my mini-chopper for the peanuts and pulsed until I reached this consistency.
Preheat oven to 350 degrees. Place cookies in a food processor, and process until finely ground (you should have 1 3/4 c.); add butter, and pulse until moistened. Transfer crumb mixture to a 9-inch removable-bottom tart pan. Press firmly unto bottom and up the sides (use bottom of dry measuring cup to help).
Bake until fragrant and set, 15 to 20 minutes; let cool completely. Wipe food processor clean, and reserve.
Place 1/4 c. cold water in a small saucepan; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.
In food processor, combine sugar and peanut butter; process until smooth. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as necessary.
Heat softened gelatin over very low heat, stirring, until just dissolved.
I just had to show you a picture of my mini-cow saucepan!
Add to peanut butter mixture in food processor; blend to combine. Transfer filling to cooled crust, and smooth top. Sprinkle with peanuts (and mini chips), and chill until set, at least 2 hours and up to 3 days).
Make sure you remove the pie from the tart pan before serving. I needed to transport this so I did not remove it before photographing.