Peanut Butter Cream Pie

Crust
10 Gluten Free Graham Crackers
1/3c. Salted Dry Roasted Peanuts
2 Tbsp. Melted Butter

Filling
1 1/2c. Heavy Whipping Cream
3/4c. Powdered Sugar
1tsp. Vanilla
3/4c. Peanut Butter

20-30 Chocolate Hershey's Kisses (unwrapped)

Preheat oven to 325*. Make sure oven rack is in center of oven. In food-proccessor, place graham crackers and peanuts. Process until they are finely ground. Add melted butter and pulse until incorporated. In 9" pie pan, use fingers to press mixture over bottom and sides. Bake for 15 minutes and allow crust and pan to completely cool (you may place in freezer to expedite this process).

Place whipping cream, sugar and vanilla in mixer. Beat on med-high until firm peaks form. In separate medium sized bowl, gently stir half of the whipped mixture and the peanut butter. Place mixture back in mixing bowl with remaining whipped cream. Beat on med-high until completely incorporated. Do not over mix.

Place Mixture in crust and place kisses on outer border of pie. Refrigerate overnight (minimum 4 hours).