This Peanut Butter Fudge 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.
If you want another pie that is a little out of the ordinary, try this Snickerdoodle Pie!
One night, we were at my in-laws for dinner, and as I sat down on the couch, I started looking through the magazines that were sitting on the table. And then I saw it. The cover of Country Living. And this pie.
And just like that, I knew I would LOVE this pie.
But seriously, you guys – this Peanut Butter Fudge Pie. I know that the typical choices on Thanksgiving are pumpkin and apple and pecan, but I say you change things up this year and go with chocolate and peanut butter. Because chocolate and peanut butter. Can you really go wrong with that combination?
Definitely not your typical Thanksgiving pie, this Peanut Butter Fudge Pie has a rich fudge layer that is topped by a peanut butter crumble. Once the pie is baked, you top the whole thing with the Salted Peanut Butter Caramel Sauce. And then more sauce when you serve the pie. If you are a chocolate and peanut butter lover, this pie is for you!!
Ingredient Notes
Please scroll down to the bottom recipe card for full ingredients and amounts!
- Pie Crust: I like to use my homemade pie crust. But feel free to use a store bought crust if that is what you prefer.
- Peanut Butter: I would suggest using a commercial peanut butter, like Skippy or Jif. I have not tested this recipe with a natural peanut butter. It may work, but might need some adjustments because the natural peanut butter tends to make baked goods a little dryer.
- Peanuts: There is already a lot of salt in this recipe, so you will probably want to go with unsalted, roasted peanuts. I actually love salt, so the salted peanuts don’t bother me.
- Chocolate: You will need both unsweetened chocolate and cocoa powder for this recipe.
- Caramel: I just used jarred ice cream caramel but you could definitely use a homemade caramel sauce!
- Flaked Sea Salt: Flaky sea salt will be light and brittle, and gives the pie a salty crunch. I keep a box of these sea salt flakes on hand for a finishing salt.
Tips and Tricks
This pie is pretty rich, so you may want to cut slices a little smaller than your normal pie slices.
If making ahead of time, I’ll add the add the 4 tablespoons of peanut butter caramel sauce to the pie when it comes out of the oven, but save the rest of the caramel sauce for serving.
Store the finished pie in the refrigerator. You can serve it cold, but I prefer to let it come to room temperature first. It is easier to slice at room temperature, too.
More Pie Recipes
Coconut Pecan Pie
Taffy Apple Cheesecake Pie
Coconut Cheesecake Pie
German Chocolate Pie
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Peanut Butter Fudge Pie with Salted Peanut Butter Caramel
Ingredients
Crumble
- 1/2 cup all purpose flour
- 1/4 cup unsalted butter softened
- 1/4 cup creamy peanut butter
- 1/4 cup packed brown sugar
- 1/2 cup roasted peanuts*
Filling
- 3/4 cup unsalted butter
- 3 oz unsweetened baking chocolate
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa
- 3 large eggs
- 3/4 cup flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Topping
- 1 (12 oz) jar caramel ice cream topping
- 1/4 cup creamy peanut butter
- 1/2 teaspoon flaked sea salt
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.1 Pie Crust
- In a bowl, combine 1/2 cup of flour, 1/4 cup of softened butter, 1/4 cup peanut butter, and the 1/4 cup of brown sugar. Cut together until combined, then stir in the peanuts. Freeze for 15 minutes.1/2 cup all purpose flour, 1/4 cup unsalted butter, 1/4 cup creamy peanut butter, 1/4 cup packed brown sugar, 1/2 cup roasted peanuts*
- In a double boiler, combine the 3/4 cup butter and the chocolate. Heat until melted and combined. Alternately, place in a microwave safe bowl and microwave in 30 second intervals until they are melted and combined.3/4 cup unsalted butter, 3 oz unsweetened baking chocolate
- Whisk in the 1 cup brown sugar, granulated sugar, and cocoa.1 cup brown sugar, 1/2 cup granulated sugar, 2 tablespoons unsweetened cocoa
- Whisk in the eggs one at a time. Add in the flour, vanilla, and salt. Pour the mixture into the prepared pie crust.3 large eggs, 3/4 cup flour, 2 teaspoons vanilla extract, 1/4 teaspoon salt
- 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.1 (12 oz) jar caramel ice cream topping, 1/4 cup creamy peanut butter, 1/2 teaspoon flaked sea salt
Judy says
where/when does step #4 get added? It just says, “crumble over the top of the chocolate later”.
Deborah says
Hi Judy – it should have read “layer” instead of “later”. The recipe has been fixed. Sorry about that!
Tammy says
Oh my, this looks divine! Can’t wait to try it.
Valerie says
Made this pie for Thanksgiving and it went over great! It was a good choice for traveling. The chocolate filling is smooth and fudgy. The pie is very rich, so it definitely helps to have whipped cream or ice cream with it. I had a little bit of trouble crumbling the frozen peanut butter topping and might try making it with cold butter instead of softened and skipping the freezing next time to see if that works.
Deborah says
Thank, Valerie – I’m so glad that it was loved!
Kristen Tucker says
Made this for Thanksgiving 2021 and it was a HIT! Will definitely be making it again.
Susan says
Has anyone tried making this pie in individual tart shells?
I made the pie in a purchased 9″ pie crust and there was too much filling for the crust. But it was delicious. So trying to figure out how to make it without wasting some of the filling.
Samantha says
Hi, this looks incredible. Has anyone made it yet or reviewed it?
I wanted to find out should this be served warm, room temperature or cold?
I want to make this for thanksgiving, and understand that I can put it in the fridge overnight, but then should I let it sit out before serving?
Deborah says
I thought it was best at room temperature. I did eat some straight out of the fridge, and it was delicious, but I think it’s easier to eat when it is at room temp, so I would let it sit out before serving.
yvonne whisonant says
I am little confused about the pie crust. It states to heat oven to 350 but it doesn’t tell me to cook the crust first
Deborah says
The crust isn’t pre-baked in this recipe. You fill the raw crust and it bakes as the pie bakes.