Peanut Butter Luster Pie Recipe
Ingredients
| 15-oz. pkg. All Ready Pie Crusts | ||
| Flour | 1 Teaspoon | |
| CHOCOLATE LAYER | ||
| 1/2 cup semi-sweet chocolate chips | ||
| Butter/Margarine | 1 Tablespoon | |
| Water | 2 Teaspoon | |
| Powdered sugar | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1 Cup (16 tbs) (FILLING) | |
| Firmly packed brown sugar | 1 Cup (16 tbs) (FILLING) | |
| Peanut butter | 1 Cup (16 tbs) (FILLING) | |
| Frozen whipped topping container | 12 Ounce, thawed (FILLING) | |
| 1/2 cup semi-sweet chocolate chips | ||
| Butter/Margarine | 1 Tablespoon (TOPPING) | |
| Milk | 2 Teaspoon (TOPPING) | |
| Corn syrup | 1 1/2 Teaspoon (TOPPING) | |
| Frozen whipped topping, thawed | ||
| Peanuts | ||
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.
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.
Chef
