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Peanut Butter Luster Pie

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Ingredients
  Pie crusts 15 Ounce (All Ready, Package)
  Flour 1 Teaspoon
For chocolate layer
  Semi-sweet chocolate chips 1⁄2 Cup (8 tbs)
  Margarine/Butter 1 Tablespoon
  Water 3 Teaspoon
  Powdered sugar 1⁄4 Cup (4 tbs)
  Margarine/Butter 1 Cup (16 tbs)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Peanut butter 1 Cup (16 tbs)
  Frozen whipped topping 12 Ounce, thawed (Container)
  Semi sweet chocolate chips 1⁄2 Cup (8 tbs)
  Milk 3 Teaspoon
  Corn syrup 1 1⁄2 Teaspoon
  Frozen whipped topping 1 Tablespoon, thawed
  Peanuts 1 Tablespoon
Directions

Heat oven to 450°F.
Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
(Refrigerate remaining crust for later use.) Bake at 450°F. for 9 to 11 minutes or until light golden brown.
Cool completely.
In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 tablespoon margarine with 2 teaspoons water, stirring constantly until smooth.
Stir in powdered sugar; blend until smooth.
Add additional water if necessary for desired spreading consistency.
Spread mixture over bottom and up sides of cooled crust.
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.
Beat 1 minute at medium-high speed.
Add 12 oz. whipped topping; beat an additional 1 minute at low speed or until mixture is smooth and creamy.
Pour over chocolate layer.
Refrigerate.
In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 tablespoon margarine with 2 teaspoons milk and corn syrup, stirring constantly until mixture is smooth.
Add additional milk if necessary for desired spreading consistency.
Spoon over filling; carefully spread to cover.
Refrigerate at least 2 hours to set topping.
Garnish with whipped topping and peanuts.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Chocolate

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