Recipe - Peanut Butter Luster Pie

1 Pie crust; (from 15 oz
package)

CHOCOLATE LAYER
One half cup Semisweet chocolate chips
1 tablespoon Margarine
2 teaspoon Water
One fourth cup Powdered sugar

FILLING
1 cup Margarine
1 cup Firmly packed brown sugar
1 cup Peanut butter
12 ounce Cool Whip®; thawed

TOPPING
One half cup Semisweet chocolate chips
1 tablespoon Margarine
2 teaspoon Milk
1 One half teaspoon Corn syrup

GARNISH
1 cup Cool Whip®
2 tablespoon Chopped peanuts

From: "Tracie Radtke" tracie_host@email.msn.com

Heat oven to 450 degrees. Prepare pie crust according to package directions
for onecrust baked shell using 9inch pie pan. Bake at 450 for 911
minutes or until light golden brown. Cool completely. In small saucepan
over low heat, melt One half cup chocolate chips and 1 tablespoon margarine with
2 teaspoons water, stirring constantly until smooth. Blend in powdered
sugar until smooth. Add additional water if necessary for desired spreading
consistency. Spread mixture over bottom and up sides of cooled baked shell.
Refrigerate.

In medium saucepan, combine 1 cup margarine and brown sugar. Cook over
medium heat until margarine is melted and mixture is smooth, stirring
frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and
brown sugar mixture at low speed until blended. Beat 1 minute at medium
high speed. Add 12 oz. whipped topping; beat 1 additional minute at low
speed or until mixture is smooth and creamy. Pour over chocolate layer.
Refrigerate.

In small saucepan over low heat , melt One half cup chocolate chips and 1
tablespoon margarine with 2 teaspoons milk and corn syrup, stirring
constantly until smooth. Add additional milk if necessary for desired
spreading consistency. Spoon and gently spread topping mixture evenly over
filling. Refrigerate at least 2 hours to set topping. Garnish with whipped
topping and peanuts. Store in refrigerator.

NOTES : For ease in serving, use sharp knife to score chocolate topping
into serving pieces before topping is completely set. To serve, use sharp
knife dipping in warm water to cut through scored lines.
Recipe by: Pillsbury Best of the BakeOff Cookbook

Posted to recipeludigest by jeryder@juno.com on Mar 28, 1998