Recipe(tried): Peanut Butter Luster Pie

This is from a Pillsbury bake-off recipe book
Start with a 9 inch baked pie crust

In small pan melt: 1/2 Cup semi sweet chocolate chips, 1 Tablespoon margarine & 2 teaspoons water, stirring constantly. Blend in 1/4 Cup powdered sugar until smooth. If necessary add up to 1 more teaspoon of water. Spread over bottom and up sides of crust.
Refrigerate.

In another saucepan combine 1 Cup margarine & 1 Cup brown sugar. cook until melted and smooth, stirring often. Refrigerate 10 min. Place in mixer bowl and beat with 1 Cup peanut butter at low speed until blended. Beat 1 min at med-high speed. Add a 12 oz container of frozen whipped topping that has been thawed. Beat 1 min at low speed or until mixture is smooth & creamy. Pour over chocolate layer. Refrigerate.

Melt 1/2 Cup chocolate chips & 1 Tablespoon margarine with 2 teaspoons milk and 1 1/2 teaspoons corn syrup, stirring constantly till smooth. Add additional milk if necessary for spreading consistency. Spoon and gently spread over filling. Refrigerate at least 2 hrs to set topping. Before it completely sets, use knife to score chocolate into serving pieces.

Garnish with whipped cream and peanuts.

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