Peanut Butter Caramel Pie
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
12
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Calories
583 kcal
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Course
Dessert
Peanut Butter Caramel Pie
Description
This pie starts with an Oreo cookie crust made from finely crushed cookies mixed with melted butter, pressed into a tart or pie pan. The filling is prepared by melting butter and brown sugar together, then stirring in sweetened condensed milk, cream, peanut butter, and salt to form a smooth caramel-peanut butter blend. It is poured into the crust and baked briefly until the surface develops a distinctive wrinkled skin.
The topping is made by heating heavy cream and pouring it over milk chocolate chips to melt them into a ganache which is spread atop the cooled filling. Roughly chopped peanuts scattered on top add crunch and nutty contrast. The pie is best served at room temperature, allowing the caramel to soften slightly.
The recipe notes using plain Oreos for consistent crust texture and mentions that the pie can be stored in the fridge but should be brought to room temperature before serving to regain a spreadable caramel texture. It is suggested this pie freezes well, though that was not tested.
Ingredients
Crust:
- 274g / 9.5 oz Oreo cookies (2 standard packs/rows - Note 1)
- 60g / 4 tbsp butter , melted
- Pinch salt
Peanut Butter Caramel:
- 100g (7 tbsp) butter unsalted
- 1/2 cup (110g) brown sugar packed
- 1 sweetened condensed milk can, 395 g / 14 oz
- 1/4 cup (65ml) cream , any type, full fat (not low fat)
- 1 tsp salt
- 1 cup (280g) peanut butter Note 2, smooth
Topping:
- 1/3 cup (85ml) heavy cream Note 3a, thickened
- 150g / 5 oz milk chocolate chips (or other of choice, Note 3b)
- 1/4 cup peanuts roughly chopped
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
- Use plain Oreo cookies for the crust; quantity varies by weight in different countries.
- Any spreadable peanut butter works for the filling, smooth or crunchy.
- Store the pie refrigerated in warm climates; bring to room temperature before serving for soft caramel texture.
- Pie likely freezes well but freezing has not been tested.
- Choice of cream and chocolate types can vary; milk chocolate offers lighter contrast to dark crust.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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