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Bake emplty pastry shell and let cool.
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Melt the chocolate and butter in the microwave stirring every 30 seconds until completely melted and smooth.
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Spread over the bottom and up the sides of the pie crust.
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Place in fridge until chocolate is set.
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For the Peanut layer, put caramels and whipping cream in small saucepan and over low heat melt until smooth, stirring frequently.
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Remove from heat and stir in peanuts. Pour over chocolate layer and put back in the fridge.
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Now for the chocolate layer. Melt chocolate and butter in a small saucepan over low heat until smooth.
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Remove from the heat and let stand for 15 minutes to cool a bit.
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Beat whipping cream and vanilla together until soft peaks form and then carefully fold 1/3 of the whipping cream in with the melted chocolate.
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Then fold in the rest of the whipping cream and pour over the peanut layer and refrigerate.
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Garnish with whipped cream and peanuts and then in yet another small saucepan :)
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melt the caramels, whipping cream and butter for the topping over low heat.
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Drizzle over pie.
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Place in fridge until ready to serve.