Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    unbaked 9-inch pie crust
     3/4  cup           semisweet chocolate chips
     1/2  cup           butter -- (1 stick) room
                        temperature
     1/2  cup           sugar
                        Liquid egg substitute equal to 1 egg
     1/2  cup           peanuts (divided)
                        Peanut filling:
   4      ounces        cream cheese -- room temperature
   1      cup           peanut butter
   1      cup           powdered sugar
                        Liquid egg substitute equal to 1 egg
   1 1/2  cups          whipping cream -- whipped

Preparation:

Bake pie crust according to directions; set aside. Melt chocolate chips in top of double boiler or in microwave-safe container in microwave oven; set aside. Meanwhile, combine butter and sugar in large mixing bowl; beat until smooth. Add egg substitute and beat 2 to 3 minutes until blended. Stir in melted chocolate and blend until smooth to make chocolate filling. Spread 2/3 of the chocolate mixture over baked crust; reserve remainder. Sprinkle half of peanuts over chocolate in crust. Prepare peanut filling; spread over chocolate and peanuts. Spread remaining chocolate mixture over center of pie, leaving some peanut filling exposed at edges. Sprinkle exposed peanut filling with remaining peanuts. Refrigerate until ready to serve. Peanut filling: Combine cream cheese, peanut butter, powdered sugar and egg substitute in large mixing bowl. Beat with electric mixer until smooth. Fold in whipped cream just until blended. Makes 5 cups.