Chocolate Peanut Butter Quiche

• 1 each pie shell (9 inch) baked
• 1 1/4 cups peanut butter creamy style
• 1/2 cup brown sugar packed firm
• 1 cup cream chilled
• 1 each egg yolks
• 1 1/2 cups heavy whipping cream
• 4 ounces chocolate, semisweet chopped small
• 2 ounces chocolate unsweetened unsweetened, chopped small
• 1/2 cup brown sugar packed firm.
• 3 each egg yolks

1. Mix filling in a food processor and place in pie crust, then refrigerator.
2. Melt cream and the 2 chocolates in a double boiler over low heat.
3. Add the brown sug ar and continue to stir.
4. Beat egg yolks until frothy and then add to the chocolate mixture .
5. When completely mixed and ready, smooth filling over the peanut butter mixture.
6. Bake until knife comes out clean.
7. Refrigerate until firm.

pie shell, peanut butter, brown sugar, cream, egg yolks, heavy whipping cream, chocolate, chocolate, brown sugar, egg yolks

Taken from recipeland.com/recipe/v/chocolate-peanut-butter-quiche-37718 (may not work)