Chocolate Peanut Butter Quiche

1 baked pie shell -- (9 inch)

***FILLING*** 1 1/4 cups peanut butter -- creamy style

1/2 cup brown sugar -- packed firm

1 cup chilled cream

1 egg yolk

***TOPPING*** 1 1/2 cups heavy cream

4 ounces semi-sweet chocolate -- chopped

sm. 2 ounces unsweetened chocolate -- chopped

sm. 1/2 cup brown sugar -- packed firm.

3 egg yolks

Mix filling in a food processor and place in pie crust, then refrigerator. Melt cream and the 2 chocolates in a double boiler over low heat. Add the brown sug ar and continue to stir. Beat egg yolks until frothy and then add to the chocol ate mixture . When completely mixed and ready, smooth filling over the peanut b utter mixture. Bake until knife comes out clean. Refrigerate until firm. Recipe from "One Million Recipes CD"

busted by Judy R.