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Desserts - Caramel-Chocolate- Peanut Butter Pie

  • 1 refrigerated pie crust, softened as directed on box
  • Filling:
  • 1 (14-ounce) bag caramels, unwrapped
  • 1/4 cup milk
  • 11/2 cups Spanish peanuts
  • 1 (14-ounce) can sweetened condensed milk
  • 1 egg, beaten
  • 1/3 cup peanut butter
  • 1 (8-ounce) bag miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
  • Topping:
  • 1 (1.55-ounce) bar milk chocolate candy, melted
  • 1/4 cup Spanish peanuts
  • 1/4 teaspoon kosher (coarse) salt

Heat oven to 450º. Bake pie crust as directed on package, using 10-inch glass pie plate. Cool completely on a wire rack, about 15 minutes.
Meanwhile, in a medium microwavable bowl, microwave caramels and milk uncovered on high for one to two minutes or until melted; stir until smooth. Reserve 2 tablespoons melted caramels. Stir 11/2 cups peanuts into remaining caramel. Pour mixture into baked pie crust.
Reduce oven temperature to 350º. In a large bowl, stir condensed milk, egg, and peanut butter until smooth. Stir in chopped peanut butter cups. Pour over caramel mixture in crust. Bake 30 to 35 minutes or until filling is set. Refrigerate one hour.
Drizzle melted candy bar and reserved caramel on top. Sprinkle with 1/4 cup peanuts. Lightly sprinkle with kosher salt. Cover and refrigerate any remaining pie.
Submitted By: Jeana Owens
Cumberland Gap
Claiborne Farmers Co-op
Number of Servings: 0
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