05/02/2016 Peanut Butter Luster Pie

Peanut Butter Luster Pie

Recipe Courtesy of Cindy Schumacher

1 9” pie crust baked

Chocolate Layer:

½ cup semi-sweet chocolate chips               
1 Tbsp. margarine or butter

2 to 3 tsp. water
¼ cup powdered sugar

Filling:

1 cup margarine or butter                   
1 cup firmly packed brown sugar
1 cup creamy peanut butter
12 oz. frozen whipped topping, thawed

Topping:

½ cup semi-sweet chocolate chips               
1 Tbsp. margarine or butter
2 to 3 tsp. milk
1 ½ tsp. corn syrup

Garnish:

1 cup frozen whipped topping, thawed
2 Tbsp. chopped peanuts

In small saucepan over low heat, melt ½ cup chocolate chips and 1 Tbsp. margarine with 2 tsp. water, stirring constantly until smooth. Blend in powder 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 ½ cup chocolate chips and 1 Tbsp. margarine with 2 tsp. 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.