This gorgeous salted caramel and chocolate peanut butter pie will be gobbled up in no time! With layers of caramel and a creamy peanut butter filling, you’ll be in heaven!
Wow. What a beautiful pie! My husband chose this for his birthday/Father’s Day dessert this year. Both of the occasions fell on the same day this year so he picked a showstopping treat to celebrate both his birthday and Father’s Day.
Unfortunately for me (and fortunately for him), I don’t eat peanut butter so this pie was all his. If you didn’t want to make a pie crust from scratch, you can absolutely use a store-bought version. But, if you do make your own, please make sure that you refrigerate the crust before baking so it doesn’t shrink on you.
Since I didn’t partake in this pie, I had to rely on my husband and daughter to grade it for me. My husband rated this a 10 out of 10, and my daughter said it was a 9 out of 10 (she claimed there were too many peanuts in it).
In order for this pie to work, you need to make sure you don’t skip out on the salt. You’ll need to add a little bit in the filling so it’s not overly sweet. After all, this is a salted caramel pie, right?
This pie doesn’t require. a lot of effort but definitely makes it look like you spent hours in the kitchen. Your peanut butter loving friends and family will go nuts for this pie (pun intended)!
Salted caramel and chocolate peanut butter pie
Ingredients
Crust
- 1 and 1/4 cups cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 stick (8 Tablespoons) unsalted butter cold and cut into pieces
- 6-8 Tablespoons ice cold water
Filling
- 1 14 ounce bag caramels, unwrapped
- 1/4 cup milk of choice
- 1 and 1/2 cups peanuts
- 1 14 ounce can sweetened condensed milk
- 1/3 cup creamy peanut butter
- 1 egg
- 1 cup mini peanut butter cups
- 1 bar milk chocolate melted
- Sprinkle of salt
Instructions
Make the crust
- In a food processor, pulse together the flour, salt and sugar. If you don't have a food processor, mix everything together in a large bowl. Pulse in the butter until it resembles wet sand (alternatively, you can cut the butter in with a pastry cutter, two forks or your fingers). Slowly drizzle in the water, about 1/2 teaspoon at a time, until the dough comes together. Do not over mix or over work the dough.
- Flatten into a disc, wrap in plastic, and let it chill in the refrigerator for at least an hour an up to overnight.
- When ready, roll out the dough so it's large enough to fit into a standard 10" pie pan. Tuck the extra dough underneath and flute the edges. Chill for another 30 minutes.
- Preheat your oven to 350 degrees F. Fill with pie weights and bake for about 20 minutes or until the crust is light golden. Allow to cool.
Make the filling
- While the crust is baking, make the filling. In a medium sized microwaveable bowl, melt the caramels and milk together for about 1-2 minutes. Stir well until everything is uniform and smooth. Save about 2 Tablespoons of the caramel and set aside. Pour the peanuts into the caramel and stir. Then transfer this to the baked pie crust.
- In a separate large bowl, mix together the sweetened condensed milk, peanut butter and egg. Fold in the chopped peanut butter cups and transfer to the pie plate. Pour this on top of the caramel mixture and bake in your preheated oven for 30-35 minutes or until the filling is set.
- Allow the pie to come to room temperature. Chill in the refrigerator for 1 hour. Drizzle both the melted candy bar and reserved caramel sauce on top. Sprinkle with the salt, additional peanuts and additional chopped peanut butter cups if desired.