Peanut Cream Pie Supreme

• 9 inches pie crusts, baked or 9 inches prepared graham cracker crusts
• chopped peanuts, for topping
• Chocolate Filling
• 1/2 cup softened butter
• 1/2 cup sugar
• 1 egg (or egg-replacer equivalent)
• 3/4 cup melted chocolate chips
• 3/4 teaspoon vanilla
• Peanut Filling
• 8 ounces softened cream cheese
• 1/2 cup peanut butter (I've found the natural, sugar-free chunky varieties actually taste best)
• 1 cup powdered sugar
• 1 egg (or egg-replacer equivalent)
• 1 1/2 cups thawed Cool Whip

1. Combine chocolate filling ingredients and mix well.
2. Spread half of mixture on bottom of crust.
3. Mix the peanut filling, pour in shell, and top with remaining chocolate filling.
4. Sprinkle with chopped peanuts.
5. Chill for a few hours before serving and keep refrigerated.
6. *NOTES* Use your own judgment with the eggs. This pie is not cooked, so keep in mind that you are consuming uncooked eggs if you choose to use real eggs.
7. Use the chocolate filling a little sparingly on the bottom of the crust to ensure you have enough to adequately cover the top of the pie. As the peanut filling is softer than the chocolate, I've noticed that the top chocolate layer spreads most easily with a small metal spreader.

graham cracker crusts, peanuts, chocolate filling, butter, sugar, egg, chocolate chips, vanilla, peanut filling, cream cheese, peanut butter, powdered sugar, egg

Taken from www.food.com/recipe/peanut-cream-pie-supreme-402673 (may not work)