- 1 refrigerated pastry for 9-inch single-crust pie
- 1/2 cup Safeway SELECT Indulgence Semi-Sweet Chocolate Chips
- 3 tablespoons Lucerne Whipping Cream
- 3/4 cup firmly packed brown sugar
- 6 tablespoons Lucerne Sweet Cream Butter or margarine
- 1/3 cup Lucerne Milk
- 3/4 cup smooth peanut butter
- 1 (8 ounce) carton frozen whipped topping, thawed
- Preheat oven to 375 degrees F. Gently fit pastry into a 9-inch pie pan. Fold excess pastry under and flush with pan rim. Pinch pastry rim to flute decoratively. Prick dough all over with a fork.
- Bake until golden brown, about 15 minutes. Let cool at least 15 minutes.
- Meanwhile, in a microwave-safe bowl, combine chocolate chips and whipping cream. Heat in a microwave oven on medium (50%) power, stirring every 30 seconds, until chocolate is soft, about 1 minute total. Stir until mixture is smooth; pour into crust, covering the bottom evenly.
- In another microwave-safe bowl, mix brown sugar and butter (cut into chunks). Heat in a microwave oven on full power (100%), stirring every 30 seconds until butter melts and sugar dissolves, 1 to 2 minutes total. Let mixture cool slightly, about 10 minutes.
- Add milk and peanut butter to bowl. Beat with a mixer on medium speed to blend well. Add whipped topping, stir to mix, then beat until well blended, scraping bowl often. Scrape peanut butter mixture evenly over chocolate in crust.
- Cover and chill at least 2 hours or up to 2 days. Cut into wedges.