This Peanut Butter Caramel Pie might call for an extra gym session next week, but it’s totally worth it! A cookie crust with a rich creamy peanut butter caramel filling, this Peanut Butter Pie tastes like a Snickers Bar in pie form.
The unique thing about this pie is the caramel filling made with condensed milk. Simple to make, no thermometer, it sets softly and has a creamy mouthfeel. Watch the video and drool!
Peanut Butter Pie with CARAMEL!
Caramel, peanut butter and chocolate: Three of the greatest inventions known to mankind, bundled up into a pie that has your name written all over it.
It tastes like a cross between a Snickers Bar and Caramel Slice, with a good hit of peanut flavour and irresistible crunch from the chocolate cookie crust. Basically, it’s the peanut butter version of this Salted Caramel Tart that people go bonkers over every single time I share it on Instagram.
It’s sinfully rich, and one tart will stretch out easily to serve 12 (normal) people, possibly more. Though having said that, I have been told that 4 teenagers inhaled almost a full tart in one sitting. 😳😳😳
How to make this Peanut Butter Pie
Rundown: A cookie crust made with crushed biscuits and butter then pressed into a pie dish or tart tin. The peanut butter caramel filling made with condensed milk is mixed together on the stove then baked very briefly just to set the caramel and the cookie crust, then topped with melted chocolate (or cream).
See below for more details on each component.
Oreo Cookie Crust
I make this with Oreo cookies but plain cookies will be fine here too, you just need to add a bit more butter to make the crust hold together (because the creamy filling sandwiched between the Oreo cookies helps bind the crust).
In fact, the crust you see in the caramel pour shot above is made with plain chocolate biscuits (Chocolate Ripples, for Aussies reading this). This could also be made with plain non-chocolate cookies as well – just follow the cookie crust directions in this Salted Caramel Tart.
Peanut Butter Caramel Filling
While many Peanut Butter Pie recipes opt to use Cool Whip (synthetic whipped cream, hasn’t made it to Aussie shores yet and I’m totally ok with that!), normal cream (sloppy) or cream cheese (makes it cheesecake-y), this one is made with a peanut butter caramel filling made with condensed milk.
If you’re new to caramel made with condensed milk, be prepared to be blown away! It’s simple, doesn’t require a candy thermometer and the unique thing about it is that it sets softly so you can cut into it without the caramel running everywhere, and it has a super soft and creamy mouthfeel rather than being thick and fudge like.
It’s extremely easy to make – mix the ingredients on the stove, pour it into the crust, bake 12 minutes. It’s soft out of the oven but will set as it cools. It’s a well-loved caramel used in my Caramel Slice and Salted Caramel Tart recipes.
Try the Salted Caramel Tart – it’s the non peanut version of this recipe!
Usually I finish my pies and tarts with dark chocolate ganache, but on this occasion I liked the colour contrast using milk chocolate instead. So you have the dark chocolate cookie crust, golden filling and the paler milk chocolate topping.
But feel free to use dark chocolate, or you could use whipped cream instead which works well, but it just doesn’t keep as well.
Share this with friends
I cannot stress enough how dangerous this Peanut Butter Pie is. When faced with a slice of this pie, I always say “this is so rich, there’s no way I’ll get through that whole slice!” (usually while shovelling it in my mouth)
Yet, I always do. This pie has addictive powers.
Chocolate. Caramel. Peanut butter.
Make sure you share this with friends. You don’t want this sitting around when you’re home alone…. (I’m speaking from personal experience here) ~ Nagi x
For Caramel Monsters
And for the Peanut Butter Obsessed
Peanut Butter Caramel Pie
Watch how to make it
Peanut Butter Caramel Pie
- 274g / 9.5 oz Oreo cookies (2 standard packs/rows - Note 1)
- 60g / 4 tbsp butter , melted
- Pinch of salt
Peanut Butter Caramel:
- 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
- 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).
- Preheat oven to 160C / 325F (all oven types).
- Blitz biscuits in food processor until they are fine crumbs.
- Add butter and blitz until it looks like wet sand (scrape sides/base if needed).
- 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.
- 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.
- Turn stove off.
- Working quickly, pour in the condensed milk & cream, whisking as you go. Once incorporated, add peanut butter and salt, and stir until smooth.
- Pour into crust and bake for 12 minutes or until the surface has a wrinkly “skin” on it.
- Cool for 20 minutes.
- Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
- Pour over cooled caramel filling. Leave for 10 minutes to firm up slightly then sprinkle with peanuts.
- Refrigerate for 2 hours to allow chocolate to set.
- Remove from fridge and bring to room temperature before slicing to serve.
Aus??: You will need 2 full Oreo packets (28 cookies total), each of which are 137g x 2 = 274g.
US: You will need 25 Oreo cookies, or 2 rows of the 14.3 oz packs.
Other cookies - Use or 250g / 8 oz plain chocolate biscuits + 80g/5 1/2 tbsp butter. I used Arnott's Chocolate Ripples for the pie in the Caramel pour shot in the post. Can also use non chocolate cookies - follow directions in the Salted Caramel Tart recipe. 2. Peanut Butter - I use Kraft peanut butter. Any peanut butter you happily spread on your morning toast is fine here, smooth or crunchy. Peanut allergy? Try this Salted Caramel Tart - the non peanut version of this recipe! 3a. Cream - or other 30%+ full fat cream, whipping or non whipping. 3b. Chocolate - any cooking/baking chocolate is fine here, dark or milk. I use milk chocolate (lighter than dark chocolate) because I like the contrast to the dark brown crust. OR use cream - that's terrific too, just doesn't keep as well. 4. Storage - I've kept it for a week and it was still just like it was made fresh. If it's hot where you are, keep it in the fridge but it's best to bring to room temp to serve (the caramel gets harder in the fridge, then soft like softened butter at room temp). Am confident it freezes great too but I haven't tried it.
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