1 pie crust

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. pkg. cream cheese, softened
1/2 c. creamy peanut butter
1 c. powdered sugar
1 egg
1 1/2 c. frozen whipped topping, thawed
1/4 c. finely chopped peanuts
Chocolate curls, if desired

Heat oven to 450 degrees. Prepare pie crust using 9-inch pie pan. Bake at 450 degrees for 9 to 11 minutes or until lightly browned. Cool.

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 chocolate filling for top of pie). Spread 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 until smooth and creamy. Fold in whipped topping. Spoon peanut butter filling evenly over chocolate filling. Spread remaining chocolate filling in a circle over top of pie to within 2 inches of edge. Sprinkle 1/4 cup peanuts over peanut butter filling. Garnish chocolate filling with chocolate curls. Refrigerate at least 3 hours before serving. Store in refrigerator. 8 to 10 servings.

TIPS: To make chocolate curls, allow wrapped large bar of chocolate (any type) to stand in warm place (80 to 85 degrees) until slightly softened, about 10 minutes. Using vegetable peeler, shave chocolate in long strands along smooth side of chocolate. For large curls, draw peeler over wide surface of chocolate; for small curls, pull peeler along narrow side. Transfer curls with toothpick to dessert.