Peanut Butter Cream Pie Recipe

Ingredients

• 1/2 cup semisweet chocolate chips
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• 1 tablespoon plus 1 cup butter, divided
• 1 tablespoon water
• 1/4 cup confectioners' sugar
• 1 pastry shell (9 inches), baked
• 1 cup packed brown sugar
• 1 cup creamy peanut butter
• 1 carton (12 ounces) frozen whipped topping, thawed
• TOPPING:
• 1/2 cup semisweet chocolate chips
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• 1 tablespoon butter
• 2-1/2 teaspoons milk
• 1-1/2 teaspoons light corn syrup
• Whipped topping and salted peanuts

Directions

• In a small saucepan, combine chocolate chips, 1 tablespoon butter and water. Cook and stir over low heat until smooth. Whisk in the confectioners' sugar until smooth. Spread over sides and bottom of pastry shell. Refrigerate until set.
• For filling, in a saucepan, combine brown sugar and remaining butter. Cook and stir over medium heat until smooth. Transfer to a large bowl. Refrigerate for 10 minutes or until cool. Add peanut butter; beat on medium-high speed for 1 minute. Fold in whipped topping; spoon into crust. Refrigerate.
• For topping, in a small saucepan, combine the chocolate chips, butter, milk and corn syrup. Cook and stir over low heat until smooth. Carefully spread over filling. Refrigerate for at least 2 hours. Garnish with whipped topping and peanuts. Yield: 10-12 servings.

Peanut Butter Cream Pie published in Country Woman January/February 2006, p11