ONE CRUST PIE PASTRY:

1 c. flour
1/2 tsp. salt
1/3 c. + 1 tbsp. shortening
2-3 tbsp. cold water

Mix flour and salt in bowl, cut in shortening thoroughly. Sprinkle water 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl.

CHOCOLATE FILLING:

1/2 c. butter, softened
1/2 c. sugar or powdered sugar
1 egg
3/4 c. semi-sweet chocolate chips, melted
3/4 tsp. vanilla
1/2 c. finely chopped peanuts

PEANUT BUTTER FILLING:

8 oz. cream cheese, softened
1/2 c. creamy peanut butter
1 c. powdered sugar
1 egg
1 1/2 c. frozen whipped topping, thawed
1/2 c. finely chopped peanuts

Prepare pie crust and bake at 450 degrees.

In small bowl, beat butter and 1/2 cup sugar until light and fluffy. Add 1 egg, beat at medium speed 2 to 3 minutes. Blend in melted chocolate and vanilla; mix well. Spread 1 cup chocolate filling evenly into cooled pie crust (reserve remaining filling for top of pie). Sprinkle with 1/2 cup peanuts.

In large bowl combine cream cheese and peanut butter at medium speed until well blended. Add powdered sugar and 1 egg; beat well. Fold in whipped topping. Spoon peanut butter filling over chocolate filling. Spread remaining chocolate filling in a circle over top of pie to within 2" of edges. Sprinkle 1/4 cup peanuts over filling. Refrigerate 3 hours before serving.