Shelly's Recipe

BLACK BOTTOM PEANUT BUTTER CHIP PIE

Category: Pies - Cream and Custard

1 (9 inch) unbaked pastry shell,
Pricked
1 cup (6 oz) semi-sweet chocolate chips
1/3 cup half-and-half or coffee cream
1 can sweetened condensed milk
1 cup peanut butter flavored chips
2 cup whipping cream, stiffly whipped
1/2 cup chopped peanuts

Preheat oven to 425. Bake pastry shell 10 to 15 minutes or until lightly browned.

In 1 quart glass measure with handle, combine chocolate chips with half-and-half; cook on 100% power (high) 1 to 2 minutes, in microwave, stirring until chips are melted and mixture is smooth. Spread evenly on bottom of prepared pastry shell.

In 2-quart glass measure with handle, combine sweetened condensed milk and peanut butter chips; cook on 100% power (high) 2 to 3 minutes, stirring after each minute until chips are melted and mixture is smooth. Pour into large bowl; cool to room temperature, about 45 minutes.

With mixer, beat until smooth. Fold in whipped cream and peanuts. Chill 30 minutes. Spoon into prepared pastry shell. Chill 4 hours. Garnish as desired. Refrigerate leftovers.