Peanut Butter Pie ~ Sealed with Kisses

I MADE THIS PIE FOR JEFF'S BIRTHDAY, AND RECENTLY MADE IT AGAIN FOR MY BIBLE STUDY GIRLS.  IT IS A SWEET INDULGENCE.  I HIGHLY RECOMMEND MAKING IT FOR THOSE LOVED ONES THAT MAKE YOUR LIFE SWEET ON A REGULAR BASIS.

Ingredients:

Crust

30 vanilla or chocolate wafers (I used vanilla both times.)

1/3 cup lightly salted dry-roasted peanuts

2 Tablespoons unsalted butter, melted

Filling

3/4 cup smooth peanut butter at room temperature

1 1/2 cups heavy cream

3/4 cup powdered sugar

1 teaspoon vanilla extract

chocolate kisses to decorate (optional)

To make the crust: Combine the wafers and peanuts in the bowl of a food processor fitted with the steel blade, and process until finely ground.  Add the butter and pulse a few times until incorporated.  Using your fingers, press the mixture evenly into the bottom and all the way up the sides of a 9-inch pie dish, pressing it firmly.  Bake until fragrant, about 15 minutes.  Transfer the pie dish to a wire rack and cool completely.

Meanwhile, make the filling: Put the peanut butter in a medium bowl.  Set aside.  Combine the cream, powdered sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, about two minutes.  The cream should slowly fall over forward when lifted with a whisk.  Alternatively, use an electric hand mixer.

Using a rubber spatula, gently stir about half of the whipped cream into the peanut butter.  Then transfer this mixture into the remaining whipped cream mixture and beat on medium speed until just incorporated.  Do not overmix.  (I recommend a small taste test at this point.  You will not be disappointed.)

Pour the filling into the cooled crust and spread evenly.  Arrange the chocolate kisses in a circular fashion on the outside edge of the filling.  Refrigerate until firm, at least 3 hours or as long as overnight.  Slice and serve with a drizzle of chocolate or chocolate shavings.

Enjoy!