Recipe - Peanut Cream Pie Supreme

15 ounce Pillsbury pie crust
One half cup Butter sofened
One half cup Powdered sugar
One fourth cup Whipping cream
Three fourths cup Semisweet chocolate chips
Melted
Three fourths teaspoon Vanilla
One half cup Peanuts chopped
8 ounce Cream cheese softened
One half cup Creamy peanut butter
1 cup Powdered sugar
Three fourths cup Whipping cream
One fourth cup Chopped peanuts
Chocolate curls if
Desired

Heat oven to 450 degrees. Prepare 1 pie crust according to package

directions for unfilled onecrust pie using 9 inch pie pan. Flute as
desired. Bake at 450 degrees for 911 minutes or until lightly browned.
Cool. In small bowl, beat butter and One half cup of powdered sugar until light
and fluffy. Add One fourth cup whipping cream; beat at medium speed until smooth.
Add melted chocolate and vanilla; blend well. Spread Three fourths cup of this
chocolate filling evenly in cooled pie crust. (reserve remaining chocolate
filling for top of pie) Sprinkle with One half cup of chopped peanuts. In large
bowl, beat cream cheese and peanut butter at medium speed until well
blended. Add 1 cup powdered sugar and Three fourths cup of whipping cream; beat
until smooth and creamy. Spoon this peanut butter filling evenly over the
chocolate filling. Spread reserved chocolate filling in a circle over top
of pie . Sprinkle One fourth cup chopped peanuts over top of pie. Can garnish
top of pie with chocolate curls. Refrigerate at least 3 hours before
serving. Store in refrigerater. Source: My Momma/Irene Byrd

Recipe By : Rhonda Guilbeaux

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip