Peanut Butter Caramel Pie
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
4.94 out of 5 stars
(30)
Ingredients
12 servings
- 274g / 9.5 oz Oreo cookies (2 standard packs/rows - Note 1)
- 60g / 4 tbsp butter (, melted)
- Pinch of salt
- 100g (7 tbsp) unsalted butter
- 1/2 cup (110g) (packed) brown sugar
- 1 can sweetened condensed milk (395g/14oz)
- 1/4 cup (65ml) cream (, any type, full fat (not low fat)
- 1 tsp salt
- 1 cup (280g) peanut butter, smooth (Note 2)
- 1/3 cup (85ml) heavy/thickened cream (Note 3a)
- 150g / 5 oz milk chocolate chips (or other of choice, Note 3b)
- 1/4 cup roughly chopped peanuts
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Preparation
Step 1
Grease and line the base only of a 23cm / 9" tart tin with a loose base, or pie dish. (Or a springform pan of a similar size).
Step 2
Preheat oven to 160C / 325F (all oven types).
Step 3
Crust:
Step 4
Blitz biscuits in food processor until they are fine crumbs.
Step 5
Add butter and blitz until it looks like wet sand (scrape sides/base if needed).
Step 6
Pour into tin, spread out then then press firmly into base and sides – use something flat like a cup to assist. Transfer to a baking tray for ease of handling.
Step 7
Filling:
Step 8
Melt butter in a large saucepan over medium heat. Add sugar, and stir until sugar is melted. Butter may not incorporate fully. Don't let it bubble away for ages, just until sugar is melted.
Step 9
Turn stove off.
Step 10
Working quickly, pour in the condensed milk & cream, whisking as you go. Once incorporated, add peanut butter and salt, and stir until smooth.
Step 11
Pour into crust and bake for 12 minutes or until the surface has a wrinkly “skin” on it.
Step 12
Cool for 20 minutes.
Step 13
Topping:
Step 14
Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
Step 15
Pour over cooled caramel filling. Leave for 10 minutes to firm up slightly then sprinkle with peanuts.
Step 16
Refrigerate for 2 hours to allow chocolate to set.
Step 17
Remove from fridge and bring to room temperature before slicing to serve.
Step 18
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