Save

394
Print

1K
Pinterest

0
Email

0
Facebook

0

Salted Caramel-Chocolate-Peanut Butter Pie

(68)

39 reviews

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

Pinterest

0
Facebook

0
Save

394
Email

0
Print

1K

Try These Next

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

State Fair Pie Competition 2011

Christie Burns

Faulkner, Arkansas

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

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 920
Calories from Fat: 420

% Daily Value

Total Fat: 46g; 71%
Saturated Fat 14g 70% Trans Fat 0g
Cholesterol: 55mg; 18%
Sodium: 540mg; 23%
Total Carbohydrate: 104g; 35%
Dietary Fiber 4g 18% Sugars 69g
Protein: 22g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 30%; 30%
Iron: 15%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation