Preparation:
Heat oven to 450~. Prepare pie crust according to package directions for unfilled one-crust pie using 9" pie pan. (Refrigerate remaining crust for a later use.) 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 Tb margarine with 2 tsp 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 crust. Refrigerate. In medium saucepan, combine 1 cup margarine and brown sugar. Cook over medium heat till 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 till blended. Beat 1 minute at med-high speed. Add 12 oz whipped topping; beat 1 additional minute at low speed or till mixture is smooth and creamy. Refrigerate. In small sauce over low heat, melt 1/2 cup chocolate chips and 1 Tb margarine with 2 tsp milk and corn syrup, stirring constantly till 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. Makes 10 to 12 servings. |
