Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
In 1-quart saucepan, melt 1/2 cup chocolate chips and 1 tablespoon butter with 2 teaspoons water over low heat, stirring constantly, until smooth. Stir in powdered sugar until smooth. If necessary, add additional water for desired spreading consistency. Spread mixture in bottom and up side of cooled baked shell. Refrigerate.
In 2-quart saucepan, cook 1 cup butter and the brown sugar over medium heat, stirring frequently, until butter is melted and mixture is smooth. Refrigerate 10 minutes.
In large bowl, beat peanut butter and brown sugar mixture with electric mixer on low speed until blended. Beat on medium-high speed 1 minute. Add container of whipped topping; beat on low speed 1 minute longer or until filling is smooth and creamy. Pour over chocolate layer. Refrigerate
Melt remaining chips with cornsyrup,butter and milk till smooth.spread over peanut butter mixture.
Garnish with cool whip
Originally Submitted
5/29/2010
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