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slice of peanut butter fudge pie topped with salted peanut butter caramel.
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Peanut Butter Fudge Pie with Salted Peanut Butter Caramel

This 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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories
Author Deborah Harroun

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

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

Notes

*I love salt, so I used salted peanuts. If you are more sensitive to salt, use unsalted peanuts.
source: COUNTRY LIVING NOVEMBER 2014