Sweet and Salty Peanut Butter Cream Pie

preparation

1. Preheat oven to 350 degrees. Spray a 9-inch pie plate with non-stick cooking spray and set aside.
2. Add brown sugar, 2 tsp Southwest Asia sauce and 2 Tbsp water to a small skillet. Whisk to combine. Heat over medium heat, whisking frequently, until the sugar is dissolved and mixture is bubbling, about 2-3 minutes. Stir in the peanuts and toss to coat. Continue cooking, stirring constantly, until the sugars have caramelized the nuts and most of the liquid has evaporated, about 2-3 minutes more. Transfer to a parchment-lined baking sheet and set aside to cool completely.
3. Add graham crackers, 3 Tbsp granulated sugar and 1 tsp salt to the bowl of a food processor. Pulse into a fine crumb. With the motor running, slowly drizzle in the melted butter until the mixture resemble the texture of wet sand. Using your hands, press the crumbs evenly over the bottom and up the sides of a 9-inch pie plate. Bake until lightly golden and firm, about 10-12 minutes. Transfer to a wire rack to cool completely.
4. Meanwhile, place the peanut butter in a large microwave-safe bowl and melt in 10-second intervals until smooth and pourable, about 30 seconds total. Stir in the softened cream cheese, remaining 4 tsp Southeast Asia sauce, ¼ cup confectioners’ sugar and a ¼ tsp salt until well combined and smooth.
5. Using an electric mixer fitted with the whisk attachment, beat the heavy cream, remaining ½ cup confectioners’ sugar and vanilla until the cream holds soft peaks, about 3-5 minutes. Transfer half of the cream to a large bowl and set aside.
6. Fold the remaining cream into the peanut butter mixture until just combined and smooth. 
7. Spread peanut butter cream evenly over the cooled pie crust. Freeze for 10 minutes until firm. Top with reserved whipped cream and sprinkle with candied peanuts. Serve chilled or at room temperature.