Peanut Butter Luster Pie

Recipe Ingredients

15 oz	426g	Pillsbury ready pie crusts
		Chocolate Layer
1/2 cup	55g / 1.9oz	Semi-sweet chocolate chips
1 tablespoon	15ml	Margarine or butter
2 teaspoons	10ml	Water - to 3 tsp
1/4 cup	49g / 1.7oz	Powdered sugar
		Filling
1 cup	198g / 7oz	Margarine or butter
1 cup	198g / 7oz	Peanut butter
12 oz	340g	Frozen whipped topping - thawed
		Topping
1/2 cup	55g / 1.9oz	Semi-sweet chocolate chips
1 tablespoon	15ml	Margarine or butter
2 teaspoons	10ml	Milk - to 3 tsp
1 1/2 teaspoons	7.5ml	Corn syrup
		Garnish
1 cup	237ml	Frozen whipped topping - thawed
2 tablespoons	30ml	Peanuts - chopped

Recipe Instructions

Heat oven to 450F.

Prepare pie crust according to package directions for unfilled one-crust pie using 9" pie pan. (Refrigerate remaining crust for a later use.)

Bake at 450~ for 9-11 minutes or until light golden brown.

Cool completely.

In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 Tb margarine with 2 tsp 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 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 until blended. Beat 1 minute at med-high speed. Add 12 oz whipped topping; beat 1 additional minute at low speed or until mixture is smooth and creamy. Refrigerate. In small sauce over low heat, melt 1/2 cup chocolate chips and 1 Tb margarine with 2 tsp 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.

Source:
Pillsbury Classic Cookbooks

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