Instructions: Heat oven to 450 degrees. Prepare 1 pie crust according to package

directions for unfilled one-crust pie using 9 inch pie pan. Flute as desired. Bake at 450 degrees for 9-11 minutes or until lightly browned.

Cool. In small bowl, beat butter and 1/2 cup of powdered sugar until light and fluffy. Add 1/4 cup whipping cream; beat at medium speed until smooth.

Add melted chocolate and vanilla; blend well. Spread 3/4 cup of this chocolate filling evenly in cooled pie crust. (reserve remaining chocolate filling for top of pie) Sprinkle with 1/2 cup of chopped peanuts. In large bowl, beat cream cheese and peanut butter at medium speed until well blended. Add 1 cup powdered sugar and 3/4 cup of whipping cream; beat until smooth and creamy. Spoon this peanut butter filling evenly over the chocolate filling. Spread reserved chocolate filling in a circle over top of pie . Sprinkle 1/4 cup chopped peanuts over top of pie. Can garnish top of pie with chocolate curls. Refrigerate at least 3 hours before serving. Store in refrigerater.

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