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Black Bottom Peanut Butter Chip Pie



1 (9") unbaked pastry shell,
Pricked
1 c (6 oz) semi-sweet chocolate
Chips
1/3 c Half-and-half or Coffee
Cream
1 cn (14 oz) sweetened condensed
Milk (not evaporated milk)
1 c Peanut butter flavored chips
2 c Whipping Cream, stiffly
Whipped
1/2 c Chopped peanuts


Preheat oven to 425 degrees F. Bake pastry shell 10 to 15 minutes or until lightly browned. In 1 quart glass measure with handle, combine chocolate chips with half-and-half; cook on 100% power (high) 1 to 2 minutes, in microwave, stirring until chips are melted and mixture is smooth. Spread evenly on bottom of prepared pastry shell. In 2-quart glass measure with handle, combine sweetened condensed milk and peanut butter chips; cook on 100% power (high) 2 to 3 minutes, stirring after each minute until chips are melted and mixture is smooth. Pour into large bowl; cool to room temperature, about 45 minutes. With mixer, beat until smooth. Fold in whipped cream and peanuts. Chill 30 minutes. Spoon into prepared pastry shell. Chill 4 hours. Garnish as desired. Refrigerate leftovers.













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