Two-Layer Silk Pie Recipe

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set. Spread into crusts. In another large bowl, beat condensed milk and peanut butter until smooth. Set aside 2 cups whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into peanut butter mixture. Spread over pudding layer. Refrigerate for 6 hours or until set. Garnish with reserved whipped topping; top with chocolate curls and peanuts if desired. Yield: 2 pies (6-8 servings each).