Instructions
▢ Add the eyefuls, peanuts, and swab to the coliseum of a food processor fitted with the mincing blade. palpitation until the eyefuls are crushed and peanuts have been diced into small pieces. Add the crushed admixture to a large coliseum and dapple the melted adulation over the top. Stir to cover all the motes in adulation. Pour the crust admixture into 9- inch deep– dish pie dish. Press forcefully with fritters or the bottom of a small measuring mug to form the crust in the bottom and up the sides of the dish. The crust will be thick. Chill to allow the crust to firm up.
▢ In a medium coliseum, use a mixer to beat the cream rubbish until smooth. Add the peanut adulation and 3 soupspoons of heavy cream and blend until smooth. Set away.
▢ In a large coliseum, use a mixer to beat 1 mug of heavy cream until frothy. Gradationally add the powdered sugar, and mix until veritably soft peaks begin to form. Add the peanut adulation admixture to the beaten cream in three batches, mixing well after each addition. Mix until stiff peaks form. Spread the admixture into the set crust.
▢ In a small coliseum, melt about 2 soupspoons of peanut adulation in the microwave oven until pourable. Dapple the melted peanut adulation over the top of the set pie. Chill for at least 4 hours to allow the pie to firm up. Store covered in the refrigerator. Serve stupefied, outgunned with fresh candied whipped cream – if asked .