Reese’s Peanut Butter Pie

Ingredients

CRUST
½ c semisweet chocolate chips
1 Tbsp butter
2-3 tsp water
¼ c confectioners’ sugar
1 9″ pie shell (baked & cooled)
FILLING
1 c butter
1 c brown sugar, packed firm
1 c peanut butter
12 oz thawed Cool Whip
TOPPING
½ c semisweet chocolate chips
1 Tbsp butter
2-3 tsp milk
1½ tsp light corn syrup

Directions

CRUST
In saucepan over low heat, melt chips and butter with 2 tsp water, stirring constantly until smooth. Stir in confectioners’ sugar. Blend until smooth, adding more water if necessary. Spread mixture over bottom and sides of crust. Refrigerate.


FILLING
In saucepan over medium heat, combine butter and brown sugar. Stir frequently until melted and smooth. Refrigerate 10 minutes. In a large bowl, beat peanut butter and sugar mixture at low speed to combine, then beat 1 minute at medium-high speed. Add Cool Whip and beat at low speed for 1 minute until smooth and creamy. Pour into chocolate-lined crust. Refrigerate.


TOPPING
In saucepan over low heat, melt chips, butter, and corn syrup with 2 tsp of milk. Stir constantly until smooth, adding more milk if necessary. Spoon over filling and carefully spread to edges to cover. Refrigerate at least 2 hours. Garnish with whipped cream and peanuts.

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