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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.
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Achievable elevated desserts — laminated doughs, cakes, custards
Celebration of bitter flavors — chocolate, coffee, greens, amaro
Pure vanilla extract — everyday baking, custards, frosting
Italian wafer cookie iron — pizzelle, krumkake, gaufrettes