1 1/4 c. all-purpose flour
1/4 tsp. salt
7 tbsp. butter, chilled & cut into pieces
3 tbsp. ice water

FILLING:

4 oz. semi-sweet chocolate
3 tbsp. butter
1/3 c. peanut butter
1 1/2 tsp. vanilla extract
1/2 c. plus 2 tbsp. granulated sugar
3 eggs
1 c. dark corn syrup
1/2 c. milk
2/3 c. coarsely chopped roasted unsalted peanuts
4 oz. semi-sweet chocolate bar, broken into sm. pieces
3 tbsp. peanut butter

Preheat oven to 325 degrees. For crust, sift flour and salt into a mixing bowl. Using a pastry blender or 2 knives, cut butter into flour until mixture resembles coarse meal. Sprinkle ice water over dough, mixing quickly just until dough forms a soft ball. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8 inch thickness. Place the dough in an ungreased 9 inch pie pan. Trim and crimp edges of dough.

For Filling: Melt chocolate with butter in the top of a double boiler over low heat. In a large mixing bowl, beat 1/3 cup peanut butter, vanilla, sugar and eggs until fluffy.

Combine corn syrup and milk; gradually beat into the peanut butter mixture. Stir in melted chocolate mixture and peanuts. Pour filling into crust and sprinkle broken chocolate over filling. Dot with remaining peanut butter. Bake 50 minutes to 1 hour or just until the filling is set. Cool pie completely and refrigerate at least 2 hours before serving. Yield 8 servings.

Peanut Butter Fudge Pie will be a hit with kids of all ages! Chocolate chunks and swirls of peanut butter recreate the flavors of a favorite candy.