Peanut Cream Pie Supreme

-CHOCOLATE FILLING-
1/2 c Margarine or butter;
-softened
1/2 c Sugar or powdered sugar
1 Egg
3/4 c Semi-sweet chocolate chips;
-melted
3/4 ts Vanilla
1/2 c Finely chopped peanuts

-PEANUT BUTTER FILLING-
1 – 8 oz. pkg. cream cheese;
-softened
1/2 c Creamy peanut butter
1 c Powdered sugar
1 Egg
1 1/2 c Frozen whipped topping;
-thawed
1/4 c Finely chopped peanuts

heat oven to 450 * F prepare pie crust according to the pkg. directions for
unfilled one- crust pie using a 9 in. pie pan. Bake at 450 * F for 9 to 11
minutes or until lightly browned. cool.

in a sm. bowl, beat margarine and 1.2 c sugar until light and fluffy. Add 1
egg; beat at med. speed 2 to 3 minutes. blend in melted chocolate and
vanilla; mix well. spread 1 c. chocolate filling evenly over cooled pie
crust. set aside the rest for later. sprinkle with 1/2 c peanuts.

in a lg. bowl, combine cream cheese and peanut butter at med speed until
well blended. add powdered sugar and 1 egg; beat until smooth and creamy.
fold in whipped topping. spoon PB filling evenly over choc. filling. spread
the remaining chocolate filling in a circle over top of pie to within 2 in.
of edge. refrigerate for at least 3 hours before serving. store in
refrigerator.

8 to 10 servings

NUTRICIONAL FACTS: serving size: 1/10 of recipe: calories: 630, protein: 11
g., carbohydrate: 46 g., FAT: 45 g., cholesterol: 80 mg., sodium: 430 mg.,
potassium: 270 mg..

i got this recipe from a pamphlet that pillsbury published a few years ago.
enjoy if you dare.