Peanut Butter Caramel Pie

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Peanut Butter Caramel Pie

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs (about 10-12 whole graham crackers)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Filling:

  • 1 cup creamy peanut butter
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold

For the Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

1. Make the Crust:

  • Preheat your oven to 350°F (175°C).
  • In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
  • Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
  • Bake the crust for 10 minutes, then remove from the oven and let it cool completely.

2. Prepare the Peanut Butter Filling:

  • In a large bowl, beat together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  • In a separate bowl, whip the cold heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the peanut butter mixture until well combined and smooth.

3. Make the Caramel Sauce:

  • In a medium saucepan, heat the granulated sugar over medium-high heat, stirring constantly with a whisk or wooden spoon.
  • The sugar will start to clump and then melt into a smooth amber-colored liquid as you continue to stir.
  • Once the sugar has completely melted and turned amber in color, add the cubed butter all at once. Be careful as the mixture will bubble up.
  • Stir the butter into the caramel until completely melted, about 2-3 minutes.
  • Slowly pour in the heavy cream while stirring continuously. Again, be cautious as the mixture will bubble and foam up.
  • Allow the mixture to boil for 1 minute, then remove from heat and stir in the vanilla extract and a pinch of salt.
  • Let the caramel sauce cool for about 10-15 minutes until it thickens slightly.

4. Assemble the Pie:

  • Pour the peanut butter filling into the cooled graham cracker crust, spreading it out evenly.
  • Drizzle the caramel sauce over the top of the pie, using as much or as little as you like. Reserve some caramel sauce for serving.
  • Refrigerate the pie for at least 4 hours, or preferably overnight, to set.

5. Serve:

  • Before serving, drizzle additional caramel sauce over each slice.
  • Slice and serve chilled. Enjoy the creamy, peanut buttery goodness with a hint of caramel sweetness!

This Peanut Butter Caramel Pie is sure to be a hit with peanut butter and caramel lovers alike. It’s rich, creamy, and absolutely indulgent!