Salted Caramel Peanut Butter Fudge Pie

Name: Salted Caramel Peanut Butter Fudge Pie
Prep time: 35 min
Total time: 2 h 50 min
Yield: 12 serving(s)
Ingredients: 1/2 (14.1-ounce) package refrigerated piecrusts or basic pie dough recipe; 1 c. butter, softened and divided; 1/2 c. creamy peanut butter, divided; 1 1/4 c. firmly packed brown sugar, divided; 1 1/4 c. all-purpose flour, divided; 1/2 c. roasted unsalted peanuts; 3 oz. unsweetened baking chocolate; 1/2 c. granulated sugar; 2 tbsp. unsweetened cocoa; 3 large eggs; 2 tsp. vanilla extract; 1/4 tsp. salt; 1 (12.25-ounce) jar caramel topping (such as Smucker's); 1/2 tsp. flaked sea salt

By Marian Cooper Cairns and Mary Allen PerryPublished: Oct 3, 2014

3.7

3 Ratings

Jump to recipe

Johnny Miller

Yields:

12 serving(s)

Prep Time:

35 mins

Total Time:

2 hrs 50 mins

The salted caramel and peanut butter topping on this pie makes this a chocolate dessert no one will forget!

Advertisement - Continue Reading Below

Ingredients

1/2 (14.1-ounce) package refrigerated piecrusts or basic pie dough recipe
1 cup butter, softened and divided
1/2 cup creamy peanut butter, divided
1 1/4 cups firmly packed brown sugar, divided
1 1/4 cups all-purpose flour, divided
1/2 cup roasted unsalted peanuts
3 oz. unsweetened baking chocolate
1/2 cup granulated sugar
2 Tbsp. unsweetened cocoa
3 large eggs
2 tsp. vanilla extract
1/4 tsp. salt
1 (12.25-ounce) jar caramel topping (such as Smucker's)
1/2 tsp. flaked sea salt

Directions

1. Step 1Heat oven to 350°F. Fit refrigerated piecrust or place dough into a 9-inch glass pie plate according to package directions; fold edges under, and crimp as desired.
2. Step 2Using a fork, stir together 1/4 cup softened butter, 1/4 cup peanut butter, 1/4 cup brown sugar, and 1/2 cup flour in a bowl until crumbly; stir in peanuts. Freeze 15 minutes.
3. Step 3Meanwhile, microwave chocolate and remaining 3/4 cup butter in a microwave-safe bowl at high 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated sugar, cocoa, and remaining 1 cup brown sugar. Add eggs, one at a time, whisking just until blended after each addition. Whisk in vanilla, salt, and remaining 3/4 cup flour. Pour mixture into prepared piecrust. Crumble peanut butter mixture over top of pie. (The peanut butter mixture will extend above rim of pie plate but will not overflow when baked.)
4. Step 4Bake at 350°F for 50 to 55 minutes or until center of pie is puffed and set. Remove from oven and cool on a wire rack 20 minutes.
5. Step 5In a small bowl, stir together caramel topping and remaining 1/4 cup peanut butter; drizzle 4 tablespoons over top of pie. Cool pie completely (about 1 hour). Sprinkle with flaked sea salt. Serve with remaining sauce.