Peanut Butter Fudge Pie With Salted Peanut Butter C

Name: Peanut Butter Fudge Pie With Salted Peanut Butter Caramel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pie crust (can use 1/2 of a 14.1-ounce package refrigerated crust); 1 cup butter, softened and divided; ½ cup creamy peanut butter, divided; 1 ¼ cups firmly packed brown sugar, divided; 1 ¼ cups all-purpose flour, divided; ½ cup roasted unsalted peanuts; 3 ounces unsweetened baking chocolate; ½ cup granulated sugar; 2 tablespoons unsweetened cocoa; 3 large eggs; 2 teaspoons vanilla extract; ¼ teaspoon salt; 1 (12 ounce) jar caramel topping; ½ teaspoon flaked sea salt

Servings: persons

1 pie crust (can use 1/2 of a 14.1-ounce package refrigerated crust)
1 cup butter, softened and divided
½ cup creamy peanut butter, divided
1 ¼ cups firmly packed brown sugar, divided
1 ¼ cups all-purpose flour, divided
½ cup roasted unsalted peanuts
3 ounces unsweetened baking chocolate
½ cup granulated sugar
2 tablespoons unsweetened cocoa
3 large eggs
2 teaspoons vanilla extract
¼ teaspoon salt
1 (12 ounce) jar caramel topping
½ teaspoon flaked sea salt

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

1428

kcal

Calories

Fat

149

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 14 ingredients. The key ingredients include: 1 pie crust (can use 1/2 of a 14.1-ounce package refrigerated crust), 1 cup butter, softened and divided, ½ cup creamy peanut butter, divided, 1 ¼ cups firmly packed brown sugar, divided, and more.

Yes, Peanut Butter Fudge Pie With Salted Peanut Butter Caramel 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!

Peanut Butter Fudge Pie With Salted Peanut Butter Caramel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions