Recipe for Peanut Butter Egg Pie


1 bonnie lou koons, harrisburg
1 each 9 inch pie crust
1 chocolate layer
1/2 cup semi sweet chocolate chips
1 tablespoon margarine or butter
1 thawed
2 each to 3 tbsp. water
1/4 cup confectioners sugar
1 cup margarine or butter
1 cup firmly packed brown sugar
1 cup peanut butter
12 each ounces frozen whipped topping
1/2 cup semi sweet chocolate chips
1 tablespoon butter or margarine 3 teaspoons mi; lk
1 1/2 teaspoon corn syrup


Prepare pie crust and let cool completely. In a small saucepan, over low heat, melt 1/2 cup chocolate chips and 1 tbsp. margarine with 2 tsp. water, stirring constantly until smooth. Stir in confectioners sugar; blend until smooth. Add additional water if necessary for a desired spreading consistency. Spread over bottom and up sides of cooled crust. 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. Beat 1 minute at medium speed. Add 12 ounces whipped topping; beat an additional minute at low speed or until mixture is smooth and creamy. Pour over chocolate layer. Refrigerate. In small saucepan over low heat, melt 1/2 cup chocolate chips constantly until mixture is smooth. Add additional milk if necessary for desired spreading consistency. Spoon over filling; carefully spread to cover. Refrigerate at least 2 hours to set topping.

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