Peanut butter egg pie

1 servings

Ingredients

Quantity Ingredient
Bonnie Lou Koons, Harrisburg
1 each 9 inch pie crust
CHOCOLATE LAYER
½ cup Semi sweet chocolate chips
1 cup Margarine or butter
1 cup Firmly packed brown sugar
1 cup Peanut butter
½ cup Semi sweet chocolate chips
1 tablespoon Butter or margarine
1 tablespoon Margarine or butter
Thawed
2 eaches To 3 tbsp. water
¼ cup Confectioners sugar
12 eaches Ounces frozen whipped topping 3 teaspoons milk
1½ teaspoon Corn syrup

Directions

FILLING

TOPPING

Prepare pie crust and let cool completely. In a small saucepan, over low heat, melt ½ cup chocolate chips and 1 tbsp. margarine with 2 tsp. water, stirring constantly until smooth. Stir in confectioners sugar; blend until smooth. Add additional water if necessary for a desired spreading consistency. Spread 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 speed. Add 12 ounces whipped topping; beat an additional minute at low speed or until mixture is smooth and creamy. Pour over chocolate layer. Refrigerate. In small saucepan over low heat, melt ½ cup chocolate chips 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. Contributor writes. "This is a very rich pie. I've gotten a lot of complements on it." From: Lancaster Farming Shared By: Pat Stockett Submitted By PAT STOCKETT On 12-20-94

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