1 9-inch pie crust
CHOCOLATE FILLING:
1 cup whipping cream
5 tablespoons butter
1 (12-oz.) pkg. (2 cups) semi-sweet chocolate chips
2 tablespoons light corn syrup
PEANUT BUTTER FILLING:
2/3 cup peanut butter
4 ounce cream cheese, softened
3 tablespoons butter, softened
3 ounce white baking bar or almond bark, melted
1 cup powdered sugar
GARNISH, IF DESIRED
1/2 cup coarsely chopped unsalted dry roasted peanuts
Heat oven to 450’F. Prepare pie crust according to recipe directions for one-crust baked shell using 9-inch pie pan. Bake at 450’F. for 9 to 11 minutes or until lightly browned. In medium saucepan over medium heat, bring whipping cream and 5 tablespoons butter to a full rolling boil; remove from heat. Add chocolate chips and corn syrup; stir until melted and smooth. Pour 1 l/4 cups of the chocolate filling over baked crust; set aside remaining chocolate filling. Refrigerate pie 30 minutes or until set. In small bowl, combine all peanut butter filling ingredients; beat until smooth. Drop by tablespoonfuls over chocolate layer in crust; spread evenly. Spread remaining chocolate filling over peanut butter layer. Sprinkle peanuts around outer edge of pie.
Refrigerate at least 2 hours or until firm. Store in refrigerator.
Makes 12 servings.
NOTE:
For ease in slicing pie, dip knife blade in hot water; wipe dry before cutting each slice.