State Fair Pie Competition 2011
Faulkner, Arkansas

Salted Caramel-Chocolate-Peanut Butter Pie

Enjoy this salted chocolate-peanut butter pie filled with caramel mixture – a wonderful dessert baked using Pillsbury® refrigerated pie crusts.

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  • prep time 40 min
  • total time 1 hr 20 min
  • ingredients 11
  • servings 8
 

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

1
bag (14 oz) caramels, unwrapped
1/4
cup milk
1 1/2
cups Spanish peanuts
1
can (14 oz) sweetened condensed milk
1
egg, beaten
1/3
cup peanut butter
8
oz miniature chocolate-covered peanut butter cup candies, unwrapped, chopped

Topping

1
bar (1.55 oz) milk chocolate candy, melted
1/4
cup Spanish peanuts
1/4
teaspoon kosher (coarse) salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
  • 2 Meanwhile, in medium microwavable bowl, microwave caramels and milk uncovered on High 1 to 2 minutes or until melted; stir until smooth. Reserve 2 tablespoons melted caramel. Stir 1 1/2 cups peanuts into remaining caramel. Pour caramel mixture into baked pie crust.
  • 3 Reduce oven temperature to 350°F. In 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 to 35 minutes or until filling is set. Refrigerate 1 hour. Drizzle melted candy bar and reserved caramel over top of pie. Sprinkle with 1/4 cup peanuts. Lightly sprinkle with kosher salt. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
  • 2 Meanwhile, in medium microwavable bowl, microwave caramels and milk uncovered on High 1 to 2 minutes or until melted; stir until smooth. Reserve 2 tablespoons melted caramel. Stir 1 1/2 cups peanuts into remaining caramel. Pour caramel mixture into baked pie crust.
  • 3 Reduce oven temperature to 350°F. In 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 to 35 minutes or until filling is set. Refrigerate 1 hour. Drizzle melted candy bar and reserved caramel over top of pie. Sprinkle with 1/4 cup peanuts. Lightly sprinkle with kosher salt. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

Did you know? Pillsbury has a gluten free pie and pastry dough.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
920
(
Calories from Fat
420),
% Daily Value
Total Fat
46g
46%
(Saturated Fat
14g,
14%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
540mg
540%;
Total Carbohydrate
104g
104%
(Dietary Fiber
4g
4%
  Sugars
69g
69%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
30%;
Iron
15%;
Exchanges:
3 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
7
*Percent Daily Values are based on a 2,000 calorie diet.
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