Salted Caramel-Chocolate-Peanut Butter Pie |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This pie recipe earned grand prize honors in the 2011 Pillsbury Refrigerated Pie Crusts Championship. The recipe was the Arkansas State Fair first place winner, created by Christie Burns. Ingredients:
1 refrigerated pie crust, softened as directed on box |
1 (14 ounce) bag caramels, unwrapped |
1/4 cup milk |
1 1/2 cups spanish peanuts |
1 (14 ounce) can sweetened condensed milk |
1 egg, beaten |
1/3 cup peanut butter |
8 ounces miniature chocolate-covered peanut butter cups, unwrapped, chopped |
1 (1 5/8 ounce) bar milk chocolate candies, melted |
1/4 cup spanish peanut |
1/4 teaspoon coarse kosher salt |
Directions:
1. Heat oven to 450 degrees F.
2. 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.
3. 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.
4. Reduce oven temperature to 350 degrees 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.
5. 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 kosher salt. Cover and refrigerate any remaining pie.
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