| RECIPE METHOD
FOR THE PIE:
Brush the crust with beaten egg white; bake at 375 degrees F for
5 minutes. Remove crust from oven and set aside to cool.
In a medium bowl, beat together the Jif Peanut Butter, cream cheese
and sugar. Gently fold in the whipped topping, 1/2 cup at a time
(a few creamy streaks will remain in the mixture). Spoon mixture
into cooled pie shell. Using a spatula, smooth the top and make
a 1/2-inch ridge around the edge to keep the topping from sliding
off the edge. Refrigerate.
FOR THE TOPPING:
In a microwave-safe bowl, heat the cream on high power for one minute
or just until it boils.
Stir the Smuckers Fudge Topping into the cream until its
completely melted. Measure out 1 tablespoon of this mixture and
set it aside (not in the refrigerator) for later use. Gently spread
the remaining mixture onto the chilled pie. Chill pie again until
nearly firm, about one hour.
Spread whipped topping over the top of the chilled pie, covering
fudge topping layer. Drizzle with reserved chocolate mixture and
sprinkle with peanuts. Chill until serving time.
Recipe reprinted by permission of Smucker's®. All rights reserved.