1 c. butter, softened
6 oz. semi-sweet chocolate, melted and cooled
4 eggs
2 c. confectioners' sugar
3/4 c. peanut butter (smooth - not chunky)
1 c. heavy cream
1 baked 10 inch pie shell

Beat eggs with 3/4 cup of the butter, the melted chocolate and the sugar for 5 full minutes (until smooth and thick).

In separate bowl, beat peanut butter with remaining 1/4 cup of butter. While beating, add 1/3 cup of the cream, to make the peanut butter of spreadable consistency that will swirl into chocolate mixture. Spoon chocolate mixture into pie shell. Swirl peanut butter into chocolate mixture. Beat remaining heavy cream until thick. Spread on top of pie. Refrigerate until served.