1 unbaked single pie crust (I use Pillsbury)
1 cup peanut butter chips
1/2 cup (1 stick) butter
1 cup sugar
pinch of salt
2 tbsp. unsweetened cocoa powder
3 eggs
2/3 cup evaporated milk (Carnation)
1 tsp. vanilla

Preheat oven to 350°F.

Bake pie shell for 8 minutes in preheated 350°F oven before filling shell.

In large, microwave-safe bowl, melt peanut butter chips and butter at 50% power for 2 minutes until butter is melted; stir until smooth. Whisk in salt, sugar, cocoa powder, eggs, evaporated milk and vanilla extract into melted mixture. Whisk until well blended. Pour mixture into crust.

Bake at 350°F for 30 minutes or until filling has puffed, but center still wiggles. Cool completely. Refrigerate until ready to serve.

Garnish with whipped cream, crushed peanuts and chocolate shavings, if desired.

Submitted by: Virgilia Partridge