Chocolate-Peanut Butter Pie

• 30 chocolate wafer cookies
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1/4 cup cold water
• 1 envelope (1/4 ounce) unflavored gelatin
• 3/4 cup packed light-brown sugar
• 1/2 cup creamy peanut butter
• 1 cup heavy cream
• 1/4 cup chopped roasted unsalted peanuts

1. Preheat oven to 350F.
2. Process cookies in a food processor until finely ground (to yield 1 3/4 cups).
3. Add butter, and pulse until crumbs are evenly moistened.
4. Transfer crumb mixture to a 9-inch tart pan with a removable bottom.
5. Press firmly into the bottom and up the sides.
6. Place pan on a baking sheet; bake crust until set, 15 to 20 minutes; let cool completely.
7. Meanwhile, place the water in a small saucepan (off heat); sprinkle with gelatin.
8. Let stand until softened, 5 to 10 minutes.
9. In a food processor, combine brown sugar and peanut butter; process until smooth.
10. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as needed.
11. Place softened gelatin over very low heat, stirring, just until dissolved.
12. Add to peanut-butter mixture in food processor; blend to combine.
13. Transfer filling to cooled crust, and smooth top with a flexible or offset spatula.
14. Sprinkle with chopped peanuts, and chill until set, at least 2 hours and up to 3 days.

chocolate, unsalted butter, cold water, unflavored gelatin, lightbrown sugar, peanut butter, heavy cream, peanuts

Taken from www.epicurious.com/recipes/food/views/chocolate-peanut-butter-pie-388078 (may not work)