Elaine Walker, Pie

Chocolate Peanut Butter Pie

1 (9 inch) prepared chocolate cookie crumb crust
1 c. butter, melted
1 c. chocolate chips, melted
4 eggs
2 c. confectioner’s sugar
1 c. smooth peanut butter
1/3 c. heavy cream

Cool melted butter and chocolate so that it won’t curdle the eggs. When almost room temperature, put 3/4 c. of the butter and all the chocolate in a large mixing bowl and add eggs and confectioner’s sugar. Beat for a FULL five minutes. Mixture should be very full and thick.

In a separate bowl, mix together the peanut butter and cream.

Spoon the chocolate mixture into the pie filling. Then swirl the peanut butter filling into the chocolate filling. Refrigerate for an hour before serving.
Beat eggs with