Name: Peanut Butter Luster Pie
Ingredients: 1 Pie crust; (from 15 oz package); 1/2 c Semisweet chocolate chips; 1 tb Margarine; 2 ts Water; 1/4 c Powdered sugar; 1 c Margarine; 1 c Firmly packed brown sugar; 1 c Peanut butter; 12 oz Cool Whip®; thawed; 1/2 c Semisweet chocolate chips; 1 tb Margarine; 2 ts Milk; 1 1/2 ts Corn syrup; 1 c Cool Whip®; 2 tb Chopped peanuts

Regeneration means that one has been born again or born from above (Jn. 3:3, 5, 7, 8). The new birth is the work of God, so that all those who are born again are “born of the Spirit” (Jn. 3:8). Or, as 1 Pet 1:3 says, it is God who “caused us to be born again to a living hope” (1 Pet 1:3). The means God uses to grant such new life is the gospel, for believers “have been born again, not of perishable seed but of imperishable, through the living and abiding word of God” (1 Pet. 1:23; cf. Jas. 1:18). Regeneration or being born again is a supernatural birth. Just as we cannot do anything to be born physically – it just happens to us! – so too we cannot do anything to cause our spiritual rebirth.

Thomas Schreiner

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Desserts	12	Servings

INGREDIENTS

1		Pie crust; (from 15 oz package)
1/2	c	Semisweet chocolate chips
1	tb	Margarine
2	ts	Water
1/4	c	Powdered sugar
1	c	Margarine
1	c	Firmly packed brown sugar
1	c	Peanut butter
12	oz	Cool Whip®; thawed
1/2	c	Semisweet chocolate chips
1	tb	Margarine
2	ts	Milk
1 1/2	ts	Corn syrup
1	c	Cool Whip®
2	tb	Chopped peanuts

INSTRUCTIONS

CHOCOLATE LAYER
FILLING
TOPPING
GARNISH
From: "Tracie Radtke" <tracie_host@email.msn.com>
Heat oven to 450 degrees. Prepare pie crust according to package directions
for one-crust baked shell using 9-inch pie pan. Bake at 450 for 9-11
minutes or until light golden brown. Cool completely. In small saucepan
over low heat, melt 1/2 cup chocolate chips and 1 tablespoon margarine with
2 teaspoons water, stirring constantly until smooth. Blend in powdered
sugar until smooth. Add additional water if necessary for desired spreading
consistency. Spread mixture over bottom and up sides of cooled baked shell.
Refrigerate.
In medium saucepan, combine 1 cup margarine and brown sugar. Cook over
medium heat until margarine is melted and mixture is smooth, stirring
frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and
brown sugar mixture at low speed until blended. Beat 1 minute at medium
high speed. Add 12 oz. whipped topping; beat 1 additional minute at low
speed or until mixture is smooth and creamy. Pour over chocolate layer.
Refrigerate.
In small saucepan over low heat , melt 1/2 cup chocolate chips and 1
tablespoon margarine with 2 teaspoons milk and corn syrup, stirring
constantly until smooth. Add additional milk if necessary for desired
spreading consistency. Spoon and gently spread topping mixture evenly over
filling. Refrigerate at least 2 hours to set topping. Garnish with whipped
topping and peanuts. Store in refrigerator.
NOTES : For ease in serving, use sharp knife to score chocolate topping
into serving pieces before topping is completely set. To serve, use sharp
knife dipping in warm water to cut through scored lines.
Recipe by: Pillsbury - Best of the Bake-Off Cookbook
Posted to recipelu-digest by jeryder@juno.com on Mar 28, 1998

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