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.
One of those people is Joanne.
I have been following Joanne’s blog for who knows how long. Years. Although we have never met in person, I know that she is one of those people who I know I could be friends with.
Joanne is always open about sharing her life on her blog – Eats Well With Others. I think that is what drew me to her in the first place. I feel like she is always just talking to me as a friend. (Well, that and how she is one of those people who make eating vegetarian looks so amazingly delicious.) I have been following Joanne’s story for years – where she started out as a young medical student in New York looking for love.
Her dating stories were always entertaining. But I was so excited for her when she finally found Mr. Right. The.Boy.
And today, some of her blog friends and I have gathered together to throw her a virtual bridal shower. Because we all love her and are so incredibly excited for her and the new adventures ahead of her.
When I sat down to brainstorm what to make for her virtual shower, I had a few ideas in mind, but nothing solid. And then we were at my in-laws for dinner one night, 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 Joanne would LOVE this pie.
You want to know how I definitely now know that she will love it? Just check out this Chocolate Pudding Slab Pie with Peanut Butter Mascarpone Whipped Cream that she just posted a couple of days ago. Chocolate – check! Peanut butter – check! Pie crust – check!
I totally think we are on the same wavelength.
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?
This Peanut Butter Fudge Pie is definitely decadent and rich. And did I mention the Salted Peanut Butter Caramel Sauce? No – this is not just caramel sauce, but you actually add peanut butter to the caramel and it totally takes it to the next level. You can always make your own caramel sauce, but for some reason, I found 3 unopened jars of caramel sauce in my pantry, so I was happy to get to use one up for this pie.
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!!
Congratulations, Joanne – I’m so very excited for you and wish I was there in person to celebrate with you!!
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- 1 Pie Crust
- 1 cup unsalted butter, softened and divided
- ½ cup creamy peanut butter, divided
- 1¼ cups packed brown sugar, divided
- 1¼ cups flour, divided
- ½ cup roasted peanuts*
- 3 oz unsweetened baking chocolate
- ½ cup granulated sugar
- 2 tablespoons unsweetened cocoa
- 3 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 (12 oz) jar caramel ice cream topping
- ½ teaspoon flaked sea salt
- 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.
- In a bowl, combine ¼ cup of the softened butter, ¼ cup peanut butter, ¼ cup of the brown sugar and ½ cup flour. Cut together until combined, then stir in the peanuts. Freeze for 15 minutes.
- In a double boiler, combine the chocolate and the remaining ¾ cup butter. Heat until melted and combined. Alternately, place in a microwave safe bowl and microwave in 30 second intervals until they are melted and combined. Whisk in the granulated sugar, cocoa, and 1 cup of remaining brown sugar. Whisk in the eggs one at a time. Add in the vanilla, salt and remaining ¾ cup of flour. Pour the mixture into the prepared pie crust.
- Take the peanut butter topping from the freezer and crumble over the top of the chocolate later.
- 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 ¼ 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.
source: Country Living November 2014
You’ll want to check out what everyone else is bringing to the party. Now this is a party I wish was in real life instead of virtual!!
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Kale Salad with Maple Butternut Squash and Pomegranate Dressing – Blahnik Baker
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Pumpkin Cinnamon Roll Cake – The Baker Chick
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