Peanut Butter Fudge Pie With Salted Peanut Butter Caramel

Total Time: 1 hr 30 mins Preparation Time: 35 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 1 pie crust (can use 1/2 of a 14.1-ounce package refrigerated crust)
• 1 cup butter, softened and divided
• 1/2 cup creamy peanut butter, divided
• 1 1/4 cups firmly packed brown sugar, divided
• 1 1/4 cups all-purpose flour, divided
• 1/2 cup roasted unsalted peanuts
• 3 ounces unsweetened baking chocolate
• 1/2 cup granulated sugar
• 2 tablespoons unsweetened cocoa
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 (12 ounce) jar caramel topping
• 1/2 teaspoon flaked sea salt

Recipe

• 1 heat oven to 350 degrees f. fit refrigerated piecrust into a 9-inch glass pie plate according to package directions; fold edges under and crimp as desired.
• 2 using a fork, stir together 1/4 cup softened butter, 1/4 cup peanut butter, 1/4 cup brown sugar, and 1/2 cup flour in a bowl until crumbly; stir in peanuts. freeze 15 minutes.
• 3 meanwhile, microwave chocolate and remaining 3/4 cup butter in a microwave-safe bowl at high 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. whisk in granulated sugar, cocoa and remaining 1 cup brown sugar. add eggs, one at a time, whisking just until blended after each addition. whisk in vanilla, salt and remaining 3/4 cup flour. pour mixture into prepared piecrust. crumble peanut butter mixture over top of pie. (the peanut butter mixture will extend above rim of pie plate but will not overflow when baked.).
• 4 bake at 350 degrees f for 50 to 55 minutes or until center of pie is puffed and set. remove from oven and cool on a wire rack 20 minutes.
• 5 in a small bowl, stir together caramel topping and remaining 1/4 cup peanut butter; drizzle 4 tablespoons over top of pie. cool pie completely (about 1 hour). sprinkle with flaked sea salt. serve with remaining sauce.