Fudge Pie With Salted Caramel Sauce Recipe

Name: Fudge Pie With Salted Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pie crust refridgered, not the kind from the freezer section, the ones from the refridgerated section at the grocery store.; ½ tablespoons unsweetened cocoa; ½ tablespoons all purpose flour; 2 1/2 cups granulated sugar; 1 cup peanut butter; 4 eggs - room temp - beaten; 2 teaspoons pure vanilla extract; 1 stick butter - melted; 1 cup sugar; 5 tablespoons butter - cut into slices; 1/2 cup cream; 1 teaspoon vanilla; 1/2 teaspoon sea salt - or more to taste

Servings: persons

1 pie crust refridgered, not the kind from the freezer section, the ones from the refridgerated section at the grocery store.
½ tablespoons unsweetened cocoa
½ tablespoons all purpose flour
2 1/2 cups granulated sugar
1 cup peanut butter
4 eggs - room temp - beaten
2 teaspoons pure vanilla extract
1 stick butter - melted
1 cup sugar
5 tablespoons butter - cut into slices
1/2 cup cream
1 teaspoon vanilla
1/2 teaspoon sea salt - or more to taste

1
Two hours before making this pie, set the pie crust and the eggs out on the counter to come to room temp.
2
Melt the butter in the microwave - place in a coffee mug and microwave on high for about 30 secs. Preheat the oven to 350. Beat the eggs in a small bowl and set aside. Unroll the pie crust and center on a deep dish pie plate, press into the bottom of the pie plate and crimp the edges of the pie crust.
3
In a medium bowl, add the cocoa, flour, sugar and mix well. Add the peanut butter, eggs, vanilla and butter. Mix again until well combined. The pie filling will seem very thick.
4
Pour and spread the filling into the pie shell and bake at 350 for 45- 55 mintues. Pie is done when the surface no longer looks wet.
5
Remove from oven and allow to cool. Serve warm with salted caramel drizzle.
6
For the Caramel Sauce
7
In a HEAVY pan - not your typical sauce pan, use something heavy like a cast iron soup pot, put in the sugar (make sure pan is very dry before putting sugar in).
8
With stove on medium high heat, stir sugar continuously with a large fork (like a meat serving fork) or a wooden spoon. If some of the sugar sticks to the side of the pot - do not scrape it down. You will notice that for the first 2-3 minutes, nothing happens. 3-4 minutes in, the sugar starts to clump up - just keep stirring. Don't stop stirring. After another 3 minutes, the clumps start to melt. When all of the clumps melt, stop stirring. If you have a gas stove, allow the pot to set on the flame and shake occasionally until the caramel is the color you want, then turn the burner off. If you have an electric stove top, allow the pot to set on the eye until color that you want develops and then slide the pot off of the eye. Simply allow the pot to cool for about 30 secs.
9
Stir in the butter, stir stir stir while it melts - your pot may bubble up some at this point - which is fine. Keep stirring.
10
Slowly stir in the cream (don't use anything besides heavy whipping cream for this job - it needs cream). Stir continuously while adding the cream.
11
Stir in the vanilla and the salt.

1626

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pie crust refridgered, not the kind from the freezer section, the ones from the refridgerated section at the grocery store., ½ tablespoons unsweetened cocoa, ½ tablespoons all purpose flour, 2 1/2 cups granulated sugar, and more.

Yes, Fudge Pie With Salted Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fudge Pie With Salted Caramel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions