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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Salted Caramel Chocolate Peanut Butter Pie Recipe

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This recipe for Salted Caramel Chocolate Peanut Butter Pie is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 refrigerated pie crust softened as directed on package

Filling:
1 bag (14 oz.) caramels unwrapped
1/4 c. milk
1 1/2 c. Spanish peanuts
1 can (14 oz.) sweetened condensed milk
1 egg beaten
1/3 c. peanut butter
8 oz. miniature Reese's peanut butter cups unwrapped & chopped

Topping:
1 bar (1.55 oz.) milk chocolate candy melted
1/4 c. Spanish peanuts
1/4 tsp. coarse kosher salt
Directions:
Directions:
Preheat oven to 400º. Bake pie crust as directed on package in a 10" pie plate. Cool completely on a cooling rack, about 15 minutes. In a medium microwavable bowl, microwave caramels and milk uncovered on high 1-2 minutes or until melted, stir until smooth. Reserve 2 tbsp. melted caramel Stir 1 1/2 c. peanuts into remaining caramel. Pour caramel mixture into baked pie crust. Reduce oven temperature to 350º. In a large bowl, stir condensed milk, egg and peanut butter until smooth. Stir in chopped peanut butter cups.. Pour in crust over caramel mixture. Bake 30-35 minutes or until filing is set. Refrigerate1 hour. Drizzle melted candy bar and reserved caramel over top of the pie. Sprinkle with 1/4 c. peanuts. Lightly sprinkle with kosher salt. Cover and refrigerate any remaining pie.
Number Of Servings:
Number Of Servings:
Makes 8 servings
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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