#1446 - Chocolate Peanut Butter Pie

(by Shirley McNevich)

Crust: 6 squares Baker's semi-sweet baking chocolate; 1 1/2 cups chopped peanuts (plus extra for sprinkling); 1 TBSP butter
Filling: 3/4 cup butter; 3/4 cup Jif peanut butter; 1/2 cup Domino's dark brown sugar (packed); 5 1/4 cups Cool Whip (thawed); 1/4 cup Cool Whip (thawed) to frost the top of the pie

Grease a 9" pie plate. Melt the chocolate according to box directions--add 1 TBSP butter to the melted chocolate--stir until butter is melted. Add chopped peanuts--stir. Press the chocolate mixture into the bottom and up the sides of the greased pie plate. Refrigerate the crust until cold. Filling: in a mixer add 3/4 cup butter, peanut butter and brown sugar--beat. Remove bowl from mixer--add 5 1/4 cups Cool Whip--stir with a spoon just until mixed. Pour the batter into the chilled chocolate crust. Refrigerate overnight. The next day, spread the 1/4 cup Cool Whip over the top of the pie. Sprinkle extra chopped peanuts over the top of the Cool Whip.