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1
Heat oven to 350 degrees F. Fit refrigerated piecrust into a 9-inch glass pie plate according to package directions; fold edges under and crimp as desired.
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2
Using 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.
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3
Freeze 15 minutes.
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4
Meanwhile, 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.
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5
Whisk in granulated sugar, cocoa and remaining 1 cup brown sugar.
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6
Add eggs, one at a time, whisking just until blended after each addition.
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7
Whisk in vanilla, salt and remaining 3/4 cup flour.
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8
Pour mixture into prepared piecrust.
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9
Crumble peanut butter mixture over top of pie.
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10
(The peanut butter mixture will extend above rim of pie plate but will not overflow when baked.
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11
).
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12
Bake at 350 degrees F for 50 to 55 minutes or until center of pie is puffed and set.
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13
Remove from oven and cool on a wire rack 20 minutes.
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14
In a small bowl, stir together caramel topping and remaining 1/4 cup peanut butter; drizzle 4 tablespoons over top of pie.
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15
Cool pie completely (about 1 hour).
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16
Sprinkle with flaked sea salt.
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17
Serve with remaining sauce.
