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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 812 |
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This pie is very rich and creamy. The original recipe called for a regular pie crust, but my family loves it with a graham crust. Could be made with a oreo crust and omit the chocolate layer over the crust. I also use the lite cool whip and it is still very rich and delicious Ingredients:
bottom chocolate layer |
1 9in graham cracker crust |
1/2 cup semi-sweet chocolate chips |
1 tbsp margarine |
2-3 tsp water |
1/4 cup powdered sugar |
filling |
1 cup margarine |
1 cup firmly packed brown sugar |
1 cup peanut butter |
12 oz cool whip |
top chocolate layer |
1/2 cup semi-sweet chocolate chips |
1 tbsp margarine |
2-3 tsp milk |
1 & 1/2 tsp corm syrup |
Directions:
1. BOTTOM CHOCOLATE LAYER
2. In small saucepan, melt chocolate chips and margarine with 2 tsp of water, stirring constantly until smooth
3. Blend in powdered sugar until smooth
4. Add additional water if necessary for desired spreading consistency
5. Spread mixture over bottom of pie crust (keep it hot while spreading to keep it from clumping and becoming hard to spread)
6. FILLING
7. In medium saucepan, melt together margarine and brown sugar over medium heat until smooth, stirring frequently
8. Refrigerate 10 minutes
9. In large bowl, beat brown sugar mixture with peanut butter at low speed until blended
10. Beat 1 minute at medium-high speed
11. Add cool whip, beat 1 additional minute at low speed or until mixture is smooth and creamy
12. Pour over chocolate
13. Refrigerate
14. TOP CHOCOLATE LAYER
15. In small saucepan over low heat, melt chocolate chips, margarine, 2 tsp of milk and the corn syrup, stirring constantly until smooth
16. Add more milk if necessary for spreading consistency
17. Spoon and gently spread over peanut butter mixture
18. Refrigerate at least 2 hours to set topping
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