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Makes One 9-inch Pie 8 Servings9-inch Classic CRISCO Single Crust 1/3 cup Jif Extra Crunchy Peanut Butter 1/2 cup confectioners' sugar 1 square (1 ounce) unsweetened chocolate 1 -1/2 teaspoons butter or margarine 1/3 cup plus 1/2 teaspoon boiling water 1/2 cup granulated sugar 1 tablespoon light corn syrup 1/2 teaspoon vanilla 1/2 cup granulated sugar 1/3 cup all-purpose flour 2 cups milk 3 egg yolks, lightly beaten 1/2 cup peanut butter chips 2 tablespoons butter or margarine 1 teaspoon vanilla 1 -1/2 cups whipping cream 1 -1/2 teaspoons granulated sugar 1/2 teaspoon vanilla 1/4 cup peanut butter chips 1/2 teaspoon CRISCO all-vegetable shortening or 1/2 teaspoon CRISCO Stick For crust, prepare and bake (see Classic Crisco Pie Crust recipe). Cool completely. For crumb layer, combine peanut butter and confectioners' sugar in small bowl. Stir with fork until crumbly. For fudge sauce, combine chocolate and 1-1/2 teaspoons butter in small saucepan. Cook on low heat until chocolate melts. Stir in water. Add 1/2 cup granulated sugar and corn syrup. Stir well. Increase heat to medium. Cook until mixture simmers. Cover. Simmer 3 minutes. Do not stir. Uncover. Reduce heat to medium-low. Simmer 2 minutes without stirring. Stir in 1/2 teaspoon vanilla. Cool until slightly warm. For filling, combine 1/2 cup granulated sugar and flour in medium saucepan. Stir in milk. Cook and stir on medium-high heat until mixture comes to a boil. Cook and stir 2 minutes. Remove from heat. Stir about one third of hot mixture slowly into egg yolks. Mix well. Return mixture to saucepan. Cook and stir 2 minutes. Remove from heat. Add 1/2 cup peanut butter chips, 2 tablespoons butter and 1 teaspoon vanilla. Stir until chips are melted. Sprinkle crumb layer into baked pie crust. Pour fudge sauce over crumbs. Spoon filling over fudge sauce. Cover with plastic wrap. Refrigerate until set, about 2 to 3 hours. For topping, combine whipping cream, 1-1/2 teaspoons granulated sugar and 1/2 teaspoon vanilla in medium bowl. Beat at high speed of electric mixer until stiff peaks form. Spread over filling. Refrigerate. For drizzle, combine 1/4 cup peanut butter chips and Crisco in small microwave-safe cup. Microwave at 50% (MEDIUM) 1 minute. Stir. Repeat until smooth (or melt on rangetop in small saucepan on very low heat). Drizzle over whipped cream. Cut into wedges immediately before drizzle hardens. Serve or store in refrigerator. |
