PEANUT BUTTER AND CHOCOLATE FRENCH SILK PIE

Crust:

1 refrigerated pie crust (from 15 oz. package)

Dark Chocolate Filling:

3 oz. unsweetened chocolate, cut into pieces

¾ cup butter, softened (do not use margarine)

1 cup baker’s extra fine sugar (if available)

¾ cup refrigerated fat free egg product

Peanut Butter Swirl:

1/3 cup smooth peanut butter (I used Skippy)

¼ cup confectioner’s sugar (powdered sugar)

¼ cup butter, softened

1 drop peanut butter extract (optional)

1/8 cup refrigerated fat free egg product

Topping:

½ cup sweetened whipped cream

Rees’s Pieces, if desired

Heat oven to 450 degrees F.  Prepare pie crust as directed on package for one crust baked shell using 9-inch pie pan.  Bake at 450 for 9 to 11 minutes or until light golden brown.  Cool 30 minutes or until completely cooled.

Melt chocolate in small saucepan over low heat; cool.  In small bowl, beat  ¾ cup butter until fluffy.  Gradually add sugar, beating until light and fluffy.  Add cooled chocolate and vanilla; blend well.

Add egg product to the dark chocolate mixture, ¼ cup of egg product at a time, beating at high speed 2 minutes after each addition.  Beat until mixture is smooth and fluffy.  Pour into cooled baked shell. 

In a medium bowl, mix peanut butter, ¼ cup butter and confectioner’s sugar until light and fluffy.  Then add 1/8 cup of the egg product.  Mix well.

With a teaspoon, drop dollops of peanut butter mixture in a circular pattern on top of the chocolate filling.  Using a knife, spiral the peanut butter mixture through the chocolate filling.  Then, using a flat spatula, smooth the top over.  Then, drop a few more smaller dollops and drizzles of the peanut butter mixture and using the spatula, make shallow swirls with the peanut butter in the chocolate.

Refrigerate at least 4 hours before serving.  Top with whipped cream and Rees’s Pieces.  Store in refrigerator.  Pie may also be frozen for an  extra firm filling.  Remove from freezer 15 minutes before serving.