peanut butter pie.

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Peanut Butter Pie from Brittany:

Crust:

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.

Filling:

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.