1 (6 oz.) graham cracker pie crust
1 jar (18 oz.) peanut butter
1 pkg. (8 oz.) cream cheese, softened
3/4 cup honey
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
2 squares semi-sweet baking chocolate
1/2 tsp. vegetable oil

Peanut Butter Pie

1. Beat together cream cheese and honey until well mixed. Stir in peanut butter; mix well.
2. Gently fold in whipped topping. Spoon into crust.
3. Using a microwave, melt chocolate and vegetable oil in a glass, liquid measuring cup for 1 1/2 minutes; drizzle over pie. Chill for 4 hours. Refrigerate leftovers.
   Makes 8 servings
   Preparation time: 15 minutes (excluding chilling time)