Irresistible Chocolate Peanut Butter Pie

A creamy and fluffy peanut butter filling surrounded by chocolate, simply luscious!

Chocolate Peanut Butter Pie

Crust
1 (9-inch pie) baked pie shell

Chocolate Layer
1/2 cup semi-sweet chocolate chips
1 tablespoon butter or margarine
2 teaspoons water
1/4 cup powdered sugar

Filling
1 cup butter or margarine
1 cup packed brown sugar
1 cup creamy peanut butter
1 (12-ounce) tub frozen whipped topping, thawed

Topping
1/2 cup semi-sweet chocolate chips
1 tablespoon butter or margarine
2 teaspoons milk
1-1/2 teaspoons corn syrup

Directions
For chocolate layer, combine 1/2 cup chocolate chips, 1 tablespoon butter, and 2 teaspoons water in a small saucepan. Heat over low heat, stirring constantly, until smooth. Add powdered sugar; stir until smooth. Add an additional teaspoon of water if necessary for desired spreading consistency. Spread mixture over bottom and up sides of baked pie shell. Refrigerate.

For filling, combine 1 cup butter, and brown sugar in a medium saucepan. Cook and stir over medium heat until butter is melted and mixture is smooth. Refrigerate 10 minutes. Transfer sugar mixture to a large mixing bowl. Add peanut butter; beat at low speed until blended. Beat 1 minute at medium-high speed. Add whipped topping; beat for 1 minute at low speed or until mixture is smooth and creamy. Pour over chocolate layer. Refrigerate.

Place all topping ingredients in a small saucepan. Heat over low heat, stirring constantly, until smooth. Add additional milk if necessary for desired spreading consistency. Spoon and gently spread mixture over peanut butter filling layer. Refrigerate 2 hours to set. Garnish with whipped topping and chopped peanuts if desired. 10 to 12 servings.

Tip: For easier cutting, use sharp knife dipped in warm water.