Peanut Butter Pie

Place first 5 ingredients into a food processor and beat well

In a separate bowl place 1 c. Heavy Cream and beat until thick

Add the ingredients from the food processor into the Thick Heavy Cream and fold together until combine

Pour into baked pie shell, even out top and place in fridge

In a small heavy pot add 1/4c. Heavy Cream and scald, do not boil

Once scald has happened take off heat and add chocolate

Mix together until chocolate is melted

Pour on pie

If using a metal pie pan you may need to turn the edges up some so chocolate mixture doesn’t run over

You may need to turn up the ends a little if using a pie tin, filling may run over some

Clean pot out well and add 1 Tbsp. Peanut Butter

Smooth out Heavy Cream Chocolate mixture on top of pie

Use a spatula to stir around Peanut Butter in the heavy pot

Then taking some of the Peanut Butter spread out thin lines on top of the pie

One you have all the Peanut Butter on the top of the pie in lines

You can use a Salt shaker and sprinkle a little salt on top of pie if you wish

Turn your pie a ¼ turn and run spatula through the Peanut Butter to made a design, finish pie off this way

Store in the fridge for 3-4 hours or overnight and serve