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
Peanut Butter Pie
German Chocolate Pie
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
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
Lauren says
Making this tonight for Thanksgiving tomorrow! Do you think I should put the 4 TB of caramel sauce tonight or wait until before dinner tomorrow? I’ll wait for the drizzle for sure but wasn’t sure on the rest. And store at room temp until served? Thanks!
Deborah says
If I’m not too late – I put the 4 TB of caramel on the pie the day I made it, then refrigerated it overnight. The next day, before serving, I put a little bit more of the caramel on top. Hope you love it – happy Thanksgiving!
Abby @ The Frosted Vegan says
This looks incredible!!
Holli Phillips says
Do you think you could use a brownie mix for the base of the pie? Then do the peanut butter crumble topping with caramel?
Deborah says
I haven’t tried it, so I can’t say for sure, but I’m guessing it would work!
Tammi says
I have a family on non nut eaters. Drive me bonkers! 🙁
Do you think it would be ok to make the crumble without the peanuts and I was thinking substituting rice krispies for crunch? Then I could sprinkle peanuts later over whoever wants one on a slice.
Thoughts? 🙂
Deborah says
Are they ok with peanut butter? The top layer of the pie does have peanut butter along with the peanuts, so if it’s an allergy, you’d need to sub out the peanut butter, too. If it’s just a matter of not liking the nuts, I think rice krispies would be a fun change!
Abby @ The Frosted Vegan says
I love everything about this!! Peanut butter and caramel? Kill me now!
Lindsey @ American Heritage Cooking says
Over the top delicious is right!!! Holy wow, Deborah, this pie is a smash hit! I can’t stop looking at it! Pinned!
Megan {Country Cleaver} says
What a special way to celebrate Joanne!! And this pie – my-oh oh-my-oh!!
Chels R. says
That pie looks incredible! The caramel dripping from the sides…oh heaven!
Erin @ The Spiffy Cookie says
Love this pie and Joanne!
Emily says
I SO NEED THIS.
Rachel @ Baked by Rachel says
Such a fun pie!! I hope you had an extra slice for me 😉
Mercedes says
I cannot even imagine how delicious this pie is, what a combination!
Annie says
The moment I saw this pie, I knew you were right on Joanne’s wavelength with that slab pie she posted a few days ago. This looks so, so good!
ashley@blondegirlcravings says
Peanut butter and chocolate is the best flavor combo EVER and then you add crumb topping and caramel sauce??? Kill me now.
Dorothy @ Crazy for Crust says
OMG Deborah!! THIS PIE!! Amazeballs.
Laura (Tutti Dolci) says
What a gorgeous pie, love that salted peanut butter caramel!