Peanutty Pie

• 3/4 cup peanut butter
• 3-3/4 cups confectioners' sugar
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup half-and-half cream
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 2 pastry shells (9 inches each), baked
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup butter
• 3 tablespoons sugar
• 1/3 cup half-and-half cream
• 1 teaspoon vanilla extract
• Chopped peanuts, optional

1. In a large bowl, beat the peanut butter, confectioners' sugar, cream cheese and cream until smooth. Beat in a third of the whipped topping. Fold in the remaining whipped topping. Divide and spoon into pastry shells, mounding slightly at edges. Chill.
2. For topping, in a small heavy saucepan, add the chocolate chips, butter, sugar and cream. Cook until chips are melted; stir until smooth. Remove from the heat; add vanilla.
3. Cover and let stand until cool. Spread over top of pies to within 1 in. of crust. Sprinkle with peanuts if desired. Chill for at least 4 hours. Refrigerate leftovers.

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Taken from www.tasteofhome.com/recipes/peanutty-pie/ (may not work)