Peanut Butter Luster Pie

1 refrigerated pie crust

Chocolate Layer
½ cup semi-sweet chocolate chips
1 Tbls margarine or butter
2 to 3 teaspoons water
¼ cup powdered sugar

Filling
1 cup margarine or butter
1 cup firmly packed brown sugar
1 cup peanut butter
1 (12-oz) container frozen whipped topping, thawed

Topping
½ cup semi-sweet chocolate chips
1 Tbls margarine or butter
2 to 3 teaspoons milk
1 ½ teaspoons corn syrup

Garnish
1 cup frozen whipped topping, thawed
2 Tbls chopped unsalted peanuts

Heat oven to 450 degrees. Prepare pie crust according to package directions, using 9 inch pan, bake for 9-11 minutes. Cool completely.

In small saucepan over low heat, melt ½ cup chocolate chips and 1 tablespoon margarine with 2 teaspoons water, stirring constantly until smooth. Blend in powdered sugar until smooth. Add additional water if necessary for desired spreading consistency. Spread mixture over bottom and up sides of cooled baked shell. Refrigerate.

In medium saucepan, combine 1 cup margarine and brown sugar. Cook over medium heat until margarine 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. Beat 1 minute at medium-high speed. Add 12 0z whipped topping; beat 1 additional minute at low speed or until mixture is smooth and creamy. Pour over chocolate layer. Refrigerate.

In small saucepan over low heat, melt ½ cup chocolate chips and 1 tablespoon margarine with 2 teaspoons milk and corn syrup, stirring constantly until smooth. Add additional milk if necessary for desired spreading consistency. Spoon and gently spread topping mixture evenly over filling. Refrigerate at least 2 hours to set topping. Garnish with whipped topping and peanuts. Store in refrigerator.