Black-Bottom Peanut Pie

• 1 stick unsalted butter
• One 11-ounce box vanilla wafer cookies
• 1/2 cup sugar
• 2 vanilla beanssplit lengthwise, seeds scraped
• 8 ounces bittersweet chocolate, finely chopped
• 1 cup heavy cream
• 1 cup sugar
• 1/2 cup light corn syrup
• 6 tablespoons unsalted butter, melted and cooled
• 4 teaspoons molasses
• 3/4 teaspoon kosher salt
• 3 large eggs
• 2 cups unsalted roasted peanuts

1. Make the Crust Preheat the oven to 350.
2. Melt the butter in a saucepan over moderately low heat and cook, swirling, until browned, 9 minutes; let cool.
3. Process the cookies, sugar and vanilla seeds in a food processor until finely ground.
4. Add the browned butter and pulse until the crumbs are evenly moistened; transfer to a 10-inch glass or ceramic pie plate and press the crumbs over the bottom and up the side to form the crust.
5. Bake for 12 minutes, until lightly browned and set; let cool completely.
6. Increase the oven temperature to 375.
7. Make the Filling Put the chocolate in a small heatproof bowl.
8. In a small saucepan, bring the cream to a boil and pour it over the chocolate.
9. Let stand for 1 minute, then stir until smooth; pour into the cooled crust and let sit for 10 minutes.
10. Make the Filling In a bowl, whisk the sugar, corn syrup, butter, molasses, salt and eggs, then stir in the peanuts.
11. Pour the filling over the chocolate.
12. Transfer the pie to a foil-lined baking sheet and bake for 10 minutes.
13. Reduce the oven temperature to 325 and bake the pie for 50 minutes longer, until the filling is almost set.
14. Transfer to a rack and let cool completely, 4 hours.

butter, vanilla wafer cookies, sugar, vanilla, bittersweet chocolate, heavy cream, sugar, light corn syrup, unsalted butter, molasses, kosher salt, eggs, peanuts

Taken from www.foodandwine.com/recipes/black-bottom-peanut-pie (may not work)