Black-Top Peanut Butter Pie

• 90 gm of graham crackers (3-6 sheets)
• 1.375 oz unsalted, roasted peanut halves, DIVIDED
• 1/4 cup + 2 tsp granulated sugar, DIVIDED
• Pinch of salt
• 2 1/2 Tbsp unsalted butter, melted
• 1/2 cup mini chocolate chips (the really tiny ones)
• 2 Tbsp cornstarch
• 1/2 cup heavy whipping cream, DIVIDED
• 3/4 cup whole milk
• 1/2 tsp vanilla extract
• 1/4 cup creamy peanut butter
• 2 tsp powdered sugar
• Extra peanut, for garnish

Preheat the oven to 350 F, and have ready a 6-inch pie pan.

In a food processor, combine the graham crackers, 2 Tbsp of the peanuts, 2 teaspoons of the granulated sugar, and salt. Pulse until finely ground. Alternatively, you could crush everything in plastic bag. Next, add the melted butter. Pulse the good processor to combine.

Press the crumbs into the bottom of the pie pan and halfway up the sides, and bake on a small sheet pan for 12 minutes.

Meanwhile, combine the remaining 1/4 cup of granulated sugar and cornstarch in a small bowl. Slowly stream in 1/4 cup of the cream while constantly whisking. Once everything is fully dissolved, slowly add the milk while whisking. Pour the mixture into a small saucepan.

Cook over medium heat until the mixture comes to a simmer and thickens. It should have a consistency like runny pudding.

Remove from the heat, and stir in the vanilla and peanut butter. Pour this mixture over the pie curst.

Let set in the fridge for at least 4 hours. If you don't want a skin to form on the top of the pie, place plastic wrap directly onto the surface of the pie. When serving, whip the remaining 1/4 cup of cream until soft peaks form, then mix in the powdered sugar. Spread over the pie.

Sprinkle the chocolate chips and remaining peanuts over the top of the pie.

Makes 8 servings, 324 calories each.