Peanut Butter Fudge Pie with Salted Peanut Butter Caramel

Name: Peanut Butter Fudge Pie with Salted Peanut Butter Caramel
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 pie crust; 1 cup unsalted butter; 1/2 cup creamy peanut butter; 1 1/4 cups packed brown sugar; 1 1/4 cups flour; 1/2 cup roasted peanuts*; 3 oz unsweetened baking chocolate; 1/2 cup granulated sugar; 2 tablespoons unsweetened cocoa; 3 large eggs; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 1 (12 oz) jar caramel ice cream topping; 1/2 teaspoon flaked sea salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings
8 servings
Course
Dessert
Cuisine
American

Peanut Butter Fudge Pie with Salted Peanut Butter Caramel

Heidi Pena

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This pie is over the top delicious! A fudge layer is topped with a peanut butter crumble, then the whole thing is served with a delicious salted peanut butter caramel.

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Ingredients

Servings

1 pie crust
1 cup unsalted butter softened and divided
1/2 cup creamy peanut butter divided
1 1/4 cups packed brown sugar divided
1 1/4 cups flour divided
1/2 cup roasted peanuts*
3 oz unsweetened baking chocolate
1/2 cup granulated sugar
2 tablespoons unsweetened cocoa
3 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 (12 oz) jar caramel ice cream topping
1/2 teaspoon flaked sea salt

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Instructions

Preheat the oven to 350ºF. Roll out the pie crust and fit it in an 9-inch pie plate. Flute the edges as desired, then place the pan in the refrigerator or freezer until ready to fill.
In a bowl, combine 1/4 cup of the softened butter, 1/4 cup peanut butter, 1/4 cup of the brown sugar and 1/2 cup flour. Cut together until combined, then stir in the peanuts. Freeze for 15 minutes.
In a double boiler, combine the chocolate and the remaining 3/4 cup butter. Heat until melted and combined. Alternately, place in a microwave safe bowl and microwave in 30 second intervals until they are melted and combined. Whisk in the granulated sugar, cocoa, and 1 cup of remaining brown sugar. Whisk in the eggs one at a time. Add in the vanilla, salt and remaining 3/4 cup of flour. Pour the mixture into the prepared pie crust.
Take the peanut butter topping from the freezer and crumble over the top of the chocolate layer.
Bake the pie for 50-55 minutes, or until the center of the pie puffs and sets. Remove from the oven and cool for 20 minutes.
In a small bowl, combine the caramel sauce, the remaining 1/4 cup peanut butter and the salt. Drizzle 4 tablespoons of the caramel over the pie, then allow the pie to cool completely. Serve with the remaining caramel sauce for drizzling over each slice.