Creamy Peanut Butter Pie
1 cup butter
1 cup packed brown sugar 1 cup peanut butter
12-ounce container frozen whipped topping, thawed
9-inch graham crust
2 ounces semi-sweet baking chocolate 2 tablespoons butter
1 tablespoon milk
In a medium saucepan, combine 1 cup butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture at LOW speed until blended. Increase speed and beat one minute at HIGH speed. Reduce speed to LOW and add whipped topping; beat one additional minute. Pour into graham crust and refrigerate. In a small saucepan over low heat, melt chocolate, 2 tablespoons butter, and milk. Stir constantly until smooth. Cool slightly then spread over top of pie. Refrigerate for several hours or overnight before serving. Makes one 9-inch pie, cut into 8 servings.