Peanut Butter Caramel Pie

Name: Peanut Butter Caramel Pie
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 serving
Ingredients: 274g / 9.5 oz Oreo cookies; 60g / 4 tbsp butter; Pinch of salt; 100g (7 tbsp) unsalted butter; 1/2 cup (110g) (packed) brown sugar; 1 can sweetened condensed milk (395g/14oz); 1/4 cup (65ml) cream; 1 tsp salt; 1 cup (280g) peanut butter, smooth; 1/3 cup (85ml) heavy/thickened cream; 150g / 5 oz milk chocolate chips; 1/4 cup Roughly chopped peanuts

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4.9

90 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
12
Calories
583 kcal
Course
Dessert

Peanut Butter Caramel Pie

Kai Walton

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Recipe video above. Tastes like a snickers bar, in pie form! A cookie crust with a creamy, soft set peanut butter caramel filling. This is sweet and rich (being that it's caramel) so it should serve 12 people easily, possibly more.

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Ingredients

Servings

Crust:

274g / 9.5 oz Oreo cookies (2 standard packs/rows - Note 1)
60g / 4 tbsp butter , melted
Pinch of salt

Peanut Butter Caramel:

100g (7 tbsp) unsalted butter
1/2 cup (110g) (packed) brown sugar
1 can sweetened condensed milk (395g/14oz)
1/4 cup (65ml) cream , any type, full fat (not low fat)
1 tsp salt
1 cup (280g) peanut butter, smooth (Note 2)

Topping:

1/3 cup (85ml) heavy/thickened cream (Note 3a)
150g / 5 oz milk chocolate chips (or other of choice, Note 3b)
1/4 cup Roughly chopped peanuts

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Instructions

Grease and line the base only of a 23cm / 9" tart tin with a loose base, or pie dish. (Or a springform pan of a similar size).
Preheat oven to 160C / 325F (all oven types).

Crust:

Blitz biscuits in food processor until they are fine crumbs.
Add butter and blitz until it looks like wet sand (scrape sides/base if needed).
Pour into tin, spread out then then press firmly into base and sides – use something flat like a cup to assist. Transfer to a baking tray for ease of handling.

Filling:

Melt butter in a large saucepan over medium heat. Add sugar, and stir until sugar is melted. Butter may not incorporate fully. Don't let it bubble away for ages, just until sugar is melted.
Turn stove off.
Working quickly, pour in the condensed milk & cream, whisking as you go. Once incorporated, add peanut butter and salt, and stir until smooth.
Pour into crust and bake for 12 minutes or until the surface has a wrinkly “skin” on it.
Cool for 20 minutes.

Topping:

Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
Pour over cooled caramel filling. Leave for 10 minutes to firm up slightly then sprinkle with peanuts.
Refrigerate for 2 hours to allow chocolate to set.
Remove from fridge and bring to room temperature before slicing to serve.

Notes

Oreos - Use plain Oreos. Size varies in different countries so go by weight.Aus??: You will need 2 full Oreo packets (28 cookies total), each of which are 137g x 2 = 274g. US: You will need 25 Oreo cookies, or 2 rows of the 14.3 oz packs. Other cookies - Use or 250g / 8 oz plain chocolate biscuits + 80g/5 1/2 tbsp butter. I used Arnott's Chocolate Ripples for the pie in the Caramel pour shot in the post. Can also use non chocolate cookies - follow directions in the Salted Caramel Tart recipe.
Peanut Butter - I use Kraft peanut butter. Any peanut butter you happily spread on your morning toast is fine here, smooth or crunchy.
Peanut allergy? Try this Salted Caramel Tart - the non peanut version of this recipe!
3a. Cream - or other 30%+ full fat cream, whipping or non whipping.
3b. Chocolate - any cooking/baking chocolate is fine here, dark or milk. I use milk chocolate (lighter than dark chocolate) because I like the contrast to the dark brown crust. OR use cream - that's terrific too, just doesn't keep as well.
Storage - I've kept it for a week and it was still just like it was made fresh. If it's hot where you are, keep it in the fridge but it's best to bring to room temp to serve (the caramel gets harder in the fridge, then soft like softened butter at room temp). Am confident it freezes great too but I haven't tried it.

Nutrition Information

Show Details

Calories 583cal (29%) Carbohydrates 56g (19%) Protein 10g (20%) Fat 37g (57%) Saturated Fat 16g (80%) Cholesterol 55mg (18%) Sodium 356mg (15%) Potassium 353mg (10%) Fiber 2g (8%) Sugar 45g (90%) Vitamin A 595IU (12%) Vitamin C 0.9mg (1%) Calcium 143mg (14%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 583 kcal

% Daily Value*

Calories	583cal	29%
Carbohydrates	56g	19%
Protein	10g	20%
Fat	37g	57%
Saturated Fat	16g	80%
Cholesterol	55mg	18%
Sodium	356mg	15%
Potassium	353mg	8%
Fiber	2g	8%
Sugar	45g	90%
Vitamin A	595IU	12%
Vitamin C	0.9mg	1%
Calcium	143mg	14%
Iron	2.8mg	16%