Gelatin thickens this creamy no-bake pie filling, making it easier to slice once it sets. To create an even crust, press the crumbs with the bottom of a dry measuring cup and your fingers, working from the center to the edge of the pan and then up the sides.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Process cookies in a food processor until finely ground (to yield 1 3/4 cups). Add butter, and pulse until crumbs are evenly moistened.
Step 2
Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until set, 15 to 20 minutes; let cool completely.
Step 3
Meanwhile, place the water in a small saucepan (off heat); sprinkle with gelatin. Let stand until softened, 5 to 10 minutes.
Step 4
In a food processor, combine brown sugar and peanut butter; process until smooth. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as needed.
Step 5
Place softened gelatin over very low heat, stirring, just until dissolved. Add to peanut-butter mixture in food processor; blend to combine. Transfer filling to cooled crust, and smooth top with a flexible or offset spatula. Sprinkle with chopped peanuts, and chill until set, at least 2 hours and up to 3 days.
