Peanut Butter Pie
- 2 1/3 cups chocolate cookie crumbs
- 1/2 cup Imperial Margarine, melted
- 1 cup homogenized milk
- 1/12 cup granulated sugar
- 2 egg yolks
- 1 cup Skippy Peanut Butter
- 1/3 cup whipping cream
- 2/3 cup semi sweet chocolate chips
In a 9-inch (22.5 cm) flan pan, combine chocolate cookie crumbs with melted margarine. Cover with plastic wrap and press crumbs evenly over bottom and sides of pan. Cover and freeze for 30 minutes.
Meanwhile, in a medium saucepan, whisk together milk, sugar and egg yolks until mixed. Add peanut butter and warm over medium low heat until peanut butter is melted. Increase heat to medium and cook, stirring, until peanut butter custard begins to simmer. Simmer, stirring, for one minute. Pour into prepared pie shell.
Heat whipping cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and stir in chocolate chips until melted and smooth. Drizzle over peanut butter pie. Place pie in refrigerator or freezer for 3 hours to set.