Peanut Butter Pie from Brittany:
6 oz. semi-sweet chocolate chips
1 Tbsp butter
1 1/2 cups toasted, finely chopped nuts
Line 9 inch pie plate with foil. Microwave chocolate and butter until melted. Stir in nuts. Press into bottom and sides of pan. Refrigerate until firm, about 1 hour. Remove crust from pan and remove foil. Return crust to pan.
3/4 cup butter
3/4 cup peanut butter
1/2 cup packed brown sugar
12 oz cool whip
Combine butter, peanut butter and brown sugar until well blended. Fold in Cool Whip. Pour into crust and freeze until 1 hour before you are ready to eat. Move to fridge.
Can add chocolate, peanuts and whip cream to garnish.