Ingredients
1 prepared graham cracker crust
1 egg, beaten
1/4 c. water
1/2 tsp. salt
3/4 c. peanuts
1/2 c. dark brown sugar
6 oz. peanut butter chips
8 oz. nondairy topping
Method
Sources
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Italian cream cheese — tiramisu, pasta, risotto finishing
Science-driven American baking — cookies, pies, cakes with precision
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Achievable elevated desserts — laminated doughs, cakes, custards
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In food processor, chop peanuts; place aside. In food processor, chop peanut butter chips. Heat water in microwave oven. Dissolve sugar and salt in water. Start food processor and while chips are whirling around, pour in hot mixture until chips are dissolved. Slowly at reduced speed, whirl in egg until well blended. Cool slightly. Pour into mixing bowl and fold in topping until well blended (no lumps). Sprinkle 1/2 of peanuts over bottom of crust. Spoon in cream filling. Garnish with remaining peanuts. Chill until firm.