Peanut Butter Luster Pie - cooking recipe

Ingredients

1 refrigerated pie crust (from 15 oz. pkg.)
Chocolate Layer
1/2 cup semi-sweet chocolate chips
1 tablespoon butter
2 -3 teaspoons water
1/4 cup powdered sugar
Filling
1 cup butter
1 cup firmly packed brown sugar
1 cup peanut butter
1 (12 ounce) container frozen whipped topping, thawed
Topping
1/2 cup semi-sweet chocolate chips
1 tablespoon butter
2 -3 teaspoons milk
1 1/2 teaspoons corn syrup
Garnish
1 cup frozen whipped topping, thawed
2 tablespoons chopped peanuts

Preparation

Heat oven to 450. Prepare pie crust according to pkg. directions for one crust baked shell using 9 inch pie pan. Bake 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 T. butter with 2 t. 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 baked shell. Refrigerate.
In medium saucepan, combine 1 cup butter and brown sugar. Cook over medium heat until butter 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 1/2 cup chocolate chips and 1 T. butter with 2 t. milk and cornsyrup, 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.