Easy Peanut Butter Cookie Crust Pie

1. 1

   Heat oven to 350F.

2. 2

   Beat peanut butter, sugar and egg in large bowl with mixer until blended; press onto bottom and up side of 9-inch pie plate.

3. 3

   Use fork to make cross-hatch design around edge.

4. 4

   Bake 14 to 15 min.

5. 5

   or until golden brown.

6. 6

   Cool completely.

7. 7

   Meanwhile, microwave 4 oz.

8. 8

   chocolate, marshmallows and milk in large microwaveable bowl on HIGH 1 min.

9. 9

   or until chocolate and marshmallows are completely melted, and mixture is well blended when stirred.

10. 10

    Cool to room temperature.

11. 11

    Add 2 cups COOL WHIP to chocolate mixture; stir gently just until blended.

12. 12

    Spoon into crust; top with remaining COOL WHIP.

13. 13

    Refrigerate 2 hours or until firm.

14. 14

    Meanwhile, draw 7 (2-inch) stars on paper; place on baking sheet.

15. 15

    Cover with waxed paper.

16. 16

    Microwave remaining chocolate in microwaveable bowl on HIGH 1 min.

17. 17

    or until melted, stirring after 30 sec.

18. 18

    ; spoon into resealable plastic bag.

19. 19

    Press out excess air, then seal bag.

20. 20

    Cut small 1/8-inch piece off one bottom corner of bag; use to trace outlines of stars, then fill in centers.

21. 21

    Sprinkle with nuts; refrigerate 10 min.

22. 22

    or until chocolate is firm.

23. 23

    Remove stars carefully from waxed paper.

24. 24

    Use to garnish pie just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.