- 1 stick unsalted butter
- One 11-ounce box vanilla wafer cookies
- 1/2 cup sugar
- 2 vanilla beans—split 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
How to make this recipe
- Make the Crust Preheat the oven to 350°. Melt the butter in a saucepan over moderately low heat and cook, swirling, until browned, 9 minutes; let cool. Process the cookies, sugar and vanilla seeds in a food processor until finely ground. 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. Bake for 12 minutes, until lightly browned and set; let cool completely. Increase the oven temperature to 375°.
- Make the Filling Put the chocolate in a small heatproof bowl. In a small saucepan, bring the cream to a boil and pour it over the chocolate. Let stand for 1 minute, then stir until smooth; pour into the cooled crust and let sit for 10 minutes.
- Make the Filling In a bowl, whisk the sugar, corn syrup, butter, molasses, salt and eggs, then stir in the peanuts. Pour the filling over the chocolate. Transfer the pie to a foil-lined baking sheet and bake for 10 minutes. Reduce the oven temperature to 325° and bake the pie for 50 minutes longer, until the filling is almost set. Transfer to a rack and let cool completely, 4 hours.