Peanut Butter Pie

One of the teachers in my school made this for us the other week, and it's FABULICIOUS! It's surprisingly light and creamy. Don't think about the calories, just enjoy!

1 (15 oz.) pkg. Pillsbury All Ready Pie Crusts

Chocolate Layer
1/2 c. semi-sweet chocolate chips
1 Tbs. margarine or butter
2 to 3 tsp. water
1/4 c. powdered sugar

Filling
1 c. margarine or butter
1 c. firmly packed brown sugar
1 c. peanut butter
1 (12 oz.) carton frozen whipped topping, thawed

Topping
1/2 c. semi-sweet chocolate chips
1 Tbsp. margarine or butter
2 to 3 tsp. corn syrup

Garnish
1 c. thawed frozen whipped topping
2 Tbsp. chopped peanuts

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 a 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. 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 medium-high speed. Add 12 oz. whipped topping; beat 1 additional 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 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. 10 to 12 servings.

TIP:
*For ease in serving, use sharp knife to score chocolate topping into serving pieces before topping is completely set. To serve, use sharp knife dipped in warm water to cut through scored lines.

NUTRITION INFORMATION
1/12 of recipe
CALORIES 630
PROTIEN 8g
CARB. 48g
FIBER 3g
FAT 47g
POLYUNS. 10g
SATURAT. 17g
CHOLESTEROL 5mg
SODIUM 420mg
POTASSIUM 310mg

DIETARY EXCHANGES: 2 starch, 1 fruit, 9 fat.