PEANUT BUTTER LUSTER PIE RECIPE - (5/5)

Peanut Butter Luster Pie Recipe - (5/5) image

Provided by audfromlowell

Number Of Ingredients 18

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Chocolate Layer:
1/2 cup semi sweet-chocolate chips
1 Tbsp margarine or butter
2 to 3 Tsp water
1/4 cup powdered sugar
Filling:
1 cup margarine or butter
1 cup firmly packed brown sugar
1 cup creamy peanut butter
1 12 oz carton frozen whipped topping, thawed.
Topping:
1/2 cup semi-sweet chocolate chips
1 Tbsp margarine or butter
2 to 3 Tsp milk
1 1/2 Tsp corn syrup
Garnish:
1 cup thawed frozen whopped topping
2 Tbsp chopped peanuts

Steps:

Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one crust pie using a 9 inch pie pan. 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 & 1 Tbsp margarine with 2 Tsp water, stirring constantly 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 & brown sugar. Cook over medium heat unti margarine is smooth, stirring frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter & 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 & creamy. Pour over chocolate layer. Refrigerate. In small saucepan over low heat, melt 1/2 cup chocolate chips & 1 Tbsp margarine with 2 Tsp milk & corn syrup, stirring constantly until smooth. Add additional milk if necessary for desired spreading consistency. Spoon & gently spread topping mixture evenly over filling. Refrigerate at least 2 hours to set topping. Garnish with whipped topping & peanuts. Store in refrigerator.