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Name: Peanut Butter Luster Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2 tb peanuts Chopped; 1 Pie crust (from 15 oz); 1/2 c Semisweet chocolate chips; 1/4 c Powdered sugar; 1 tb Margarine; 1 c Margarine; 1 c Peanut butter; 1 1/2 ts Corn syrup; 12 oz Cool Whip thawed; 1/2 c Semisweet chocolate chips; 1 tb Margarine; 1 c Cool Whip; 2 ts milk; 2 ts Water; 1 c Brown Sugar firmly packed

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INGREDIENTS

TOPPING
2 tb peanuts ; Chopped
1 Pie crust ; (from 15 oz)
1/2 c Semisweet chocolate chips
1/4 c Powdered sugar
1 tb Margarine
1 c Margarine
1 c Peanut butter
1 1/2 ts Corn syrup
12 oz Cool Whip ; thawed
1/2 c Semisweet chocolate chips
1 tb Margarine
FILLING
1 c Cool Whip
CHOCOLATE LAYER
2 ts milk
GARNISH
2 ts Water
1 c Brown Sugar ; firmly packed

Servings

INSTRUCTIONS

From: "Tracie Radtke" Heat oven to 450 degrees. Prepare pie crust according to package directions for one-crust baked shell using 9-inch pie pan. Bake at 450 for 9-11 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 baked shell. 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. NOTES : For ease in serving, use sharp knife to score chocolate topping into serving pieces before topping is completely set. To serve, use sharp knife dipping in warm water to cut through scored lines. Recipe by: Pillsbury - Best of the Bake-Off Cookbook Posted to recipelu-digest by jeryder@juno.com on Mar 28, 1998

NOTES

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Peanut Butter Luster Pie

TOPPING
2 tb peanuts Chopped
1 Pie crust (from 15 oz)
1/2 c Semisweet chocolate chips
1/4 c Powdered sugar
1 tb Margarine
1 c Margarine
1 c Peanut butter
1 1/2 ts Corn syrup
12 oz Cool Whip thawed
1/2 c Semisweet chocolate chips
1 tb Margarine
 FILLING
1 c Cool Whip
 CHOCOLATE LAYER
2 ts milk
 GARNISH
2 ts Water
1 c Brown Sugar firmly packed

From: "Tracie Radtke" <tracie_host@email.msn.com>    Heat oven to 450 degrees. Prepare pie crust according to package directions  for one-crust baked shell using 9-inch pie pan. Bake at 450 for 9-11  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 baked shell.  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.    NOTES : For ease in serving, use sharp knife to score chocolate topping  into serving pieces before topping is completely set. To serve, use sharp  knife dipping in warm water to cut through scored lines.  Recipe by: Pillsbury - Best of the Bake-Off Cookbook    Posted to recipelu-digest by jeryder@juno.com on Mar 28, 1998

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Nutrition

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Serving Size: 1 Serving (168g)
Recipe Makes: 12

Calories: 701
Calories from Fat: 451 (64%)

Amt Per Serving		% DV

	Total Fat 50.1g	67 %
	Saturated Fat 15.2g	76 %
	Monounsaturated Fat 21g
	Polyunsanturated Fat 12.1g
Cholesterol 1mg		0 %
Sodium 551.7mg		19 %
Potassium 191.5mg		5 %
Total Carbohydrate 62.7g		18 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 61.5g
Protein 4.2g		6 %
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Calories per serving: 701

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