1 (9 inch) baked pie shell (in 325 degree oven)
1 1/4 c. peanut butter, creamy style
1/2 c. brown sugar, packed firm
1 c. chilled cream
1 egg yolk

Mix in a food processor and place in pie crust, then refrigerator.

TOPPING:

1 1/2 c. heavy cream
4 oz. semi-sweet chocolate, chopped very sm.
2 oz. unsweetened chocolate, chopped very sm.
1/2 c. brown sugar, packed firm.
3 egg yolks

Melt cream and the 2 chocolates in a double boiler over low heat. Add the brown sugar and continue to stir. Beat egg yolks until frothy and then add to the chocolate mixture. When completely mixed and ready, smooth filling over the peanut butter mixture. Bake until knife comes out clean. Refrigerate until firm.