All of the flavors of our favorite Snickers bar and in a chewy, creamy, peanut-y pie.
reserved frozen, streuselized White Chocolate Peanut Butter50 grams roughly chopped, salted, roasted peanutsCombine the flour, cocoa, sugar and salt in a food processor and pulse them 4-5 times to blend. Add the butter and pulse 2-3 times to blend, until the mixture looks sandy. Strain the ice water into the food processor and run the processor for 5-10 seconds to bring the mixture together. If it seems a little dry add more ice water 1 tablespoon at time.
Adjust oven rack to center position and preheat oven to 350°F. Line the pie dough with foil or crumpled parchment paper and fill with pie weights. Bake for 20 minutes. Remove the pie weights and return the pie dough to the oven for 10 minutes more. The piecrust should be fully cooked through and just set. Let cool completely at room temperature.Put the white chocolate, peanut butter, and vanilla paste into a food processor. Pulse the machine 5 times to begin blending the ingredients.
Take about 1⁄4 of the sauce and use a pastry brush to spread it evenly over the inside of the cooled piecrust. Sprinkle half of the frozen, streuselized White Chocolate Peanut Butter over the sauce, pressing it gently into the crust if necessary. Reserve the piecrust in the freezer until you are ready to fill it with ice cream.
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