- 8 tablespoons (1 stick) unsalted butter
- 1 (11-ounce box) vanilla wafer cookies, such as Nilla wafers
- 2 vanilla beans, split lengthwise
- 1/2 cup granulated sugar
- 8 oz. bittersweet or semi-sweet chocolate chips
- 1 1/2 cups heavy cream
- 1 cup granulated sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 3 large eggs
- 1/2 cup light corn syrup
- 4 teaspoons molasses
- 10 oz. (about 2 cups) unsalted roasted peanuts
- 3/4 teaspoon fine sea salt
- Heat oven to 350 degrees F. In a non-stick skillet over medium-high heat, melt butter until it becomes a dark golden brown and has a nutty aroma, 3 to 5 minutes. Immediately remove pan from heat and transfer melted browned butter to a bowl and stir for a minute to cool.
- In a food processor, pulse wafers to a coarse crumb. Add vanilla, sugar and melted butter; continue to pulse until the crumbs are moistened. Divide crumbs evenly among tart shells and press evenly down and up sides sealing any gaps.
- Bake for 5 minutes. Remove from oven to cool on a wire rack. Reset oven to 375 degrees F.
- In a small saucepan, bring heavy cream to a boil over medium-high heat for 1 minute. Transfer to a large bowl with chocolate chips and whisk until smooth with no visible streaks of cream or chocolate. Set aside to cool while making peanut filling.
- Meanwhile, in a medium bowl, cream sugar and butter until light and fluffy. Mix in eggs, corn syrup, molasses, peanuts and sea salt; set aside.
- Spoon 1 to 2 tablespoons of ganache into each cooled pie crust. Spoon 1 to 2 tablespoons of peanut filling over ganache covering it entirely.
- Bake for 12 to 15 minutes until crust is browned and topping is set. Allow mini pies to cool completely within its tart shell over a cooling rack. Once cooled, use a butter knife for assistance in removing from its shell.
- Optional: pour remaining ganache over the pies and allow it to set before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cuisine: American