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Home Sweet

Peanut Butter Caramel Pie

By:Nagi
Published:8 Feb '19Updated:13 Nov '20
104 Comments
Recipe v Video v Dozer v

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!

Close up of Peanut Butter Pie slice

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. 😳😳😳

Peanut butter caramel filling being poured into cookie crust

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.

How to make Peanut Butter Caramel Pie

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.

Ingredients in Peanut Butter Caramel Pie

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.

Peanut allergy?

Try the Salted Caramel Tart – it’s the non peanut version of this recipe!

Ganache Topping

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.

Overhead photo of Peanut Butter Pie

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

  • Caramel Slice (aka Millionaires Bars)
  • Salted Caramel Stuffed Brownies
  • Salted Caramel Tart

And for the Peanut Butter Obsessed

  • 3 ingredient Peanut Butter Cookies
  • Peanut Butter Cheesecake stuffed Chocolate Bread
  • Chocolate Peanut Butter Bars

Close up of slice of Peanut Butter Pie

Peanut Butter Caramel Pie
Watch how to make it

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Close up of Peanut Butter Pie slice

Peanut Butter Caramel Pie

Author: Nagi
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Sweet
5 from 14 votes
Servings12
Tap or hover to scale
Print
Recipe video above. Tastes like a snickers bar, in pie form! A cookie crust with a creamy, soft set peanut butter caramel filling. This is sweet and rich (being that it's caramel) so it should serve 12 people easily, possibly more.

Ingredients

Crust:

  • 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)

Topping:

  • 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

Instructions

  • 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).

Crust:

  • 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.

Filling:

  • 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.

Topping:

  • 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.

Recipe Notes:

1. Oreos - Use plain Oreos. Size varies in different countries so go by weight.
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.

Nutrition Information:

Calories: 583cal (29%)Carbohydrates: 56g (19%)Protein: 10g (20%)Fat: 37g (57%)Saturated Fat: 16g (100%)Cholesterol: 55mg (18%)Sodium: 356mg (15%)Potassium: 353mg (10%)Fiber: 2g (8%)Sugar: 45g (50%)Vitamin A: 595IU (12%)Vitamin C: 0.9mg (1%)Calcium: 143mg (14%)Iron: 2.8mg (16%)
Keywords: Peanut Butter Pie
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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104 Comments

  1. Katrina says

    July 13, 2020 at 8:23 pm

    5 stars
    Oh my goodness Nagi. Just had my first piece of this, AMAZING!
    Like a snickers bar. My new favourite dessert.

    Reply
    • Nagi says

      July 14, 2020 at 7:32 pm

      I’m so glad you love it Katrina – it’s dangerously addictive! N x

      Reply
  2. Lisa says

    May 30, 2020 at 9:30 pm

    I made this yesterday. It was wonderful. The only thing I didn’t do was put the chopped peanuts on top. I didn’t have any.

    Reply
    • Nagi says

      June 1, 2020 at 4:21 pm

      It would have still been amazing Lisa! N x

      Reply
  3. Valerie says

    May 26, 2020 at 4:00 am

    5 stars
    This is the bomb… I made a double batch and had extra in a ramekin at which my son decided it would be delicious on a banana. Quite tasty 😋

    Reply
    • Nagi says

      May 26, 2020 at 9:22 am

      YUM! N x

      Reply
  4. Kerry Paice says

    April 28, 2020 at 4:04 pm

    Hi this recipe looks amazing and I’m hoping to wow my family with this this weekend. Do you think I could melt down my Lindt Easter bunnies to use for the chocolate topping still adding the cream of course.

    Reply
    • Nagi says

      April 28, 2020 at 7:28 pm

      Yes of course Kerry – a great way to use up extra chocolate! N x

      Reply
  5. Ange says

    April 7, 2020 at 12:49 pm

    5 stars
    This pie will probably get me married.. It’s that good..
    🤣
    Really easy and the peanut butter caramel is just about the most decadent thing I’ve ever tasted!

    Reply
  6. Elizabeth says

    January 12, 2020 at 12:54 am

    Hi Nagi,

    Could I use a regular pie crust for this recipe rather than a cookie crust?

    Thanks!

    Reply
    • Nagi says

      January 13, 2020 at 5:18 pm

      Sure could Elizabeth 🙂

      Reply
  7. Effie MacKenzie says

    July 9, 2019 at 10:51 pm

    It is worth every moment needed to work it off afterwards. So easy to prep and make and super fabulous to eat. Rich so 16 portions is feasible. LOVE IT

    Reply
    • Nagi says

      July 11, 2019 at 9:45 am

      I’m so glad you love it Effie!

      Reply
  8. Sara Opie says

    June 16, 2019 at 4:34 pm

    5 stars
    I made this yesterday and it came out just like your photo. Fantastic recipe and brilliant instructions. Thank you so much.

    Reply
    • Nagi says

      June 17, 2019 at 8:30 am

      That’s great Sara!

      Reply
  9. Laura says

    June 10, 2019 at 8:24 pm

    5 stars
    Every recipe I make of yours Nagi looks exactly like the photo. But it also tastes amazing!! This tasted better on day 3 I reckon, haha! I have a very sweet tooth and this definitely serves 12 perfectly. Thanks Nagi!

    Reply
    • Nagi says

      June 11, 2019 at 12:08 pm

      I’m amazed it lasted 3 days, no such thing would happen here! 😂😂

      Reply
  10. Maggie says

    May 25, 2019 at 12:06 pm

    5 stars
    I made this tonight. Is really easy to put together and is super delicious!!!!

    Reply
    • Nagi says

      May 25, 2019 at 1:01 pm

      I’m so glad you loved it Maggie!

      Reply
  11. Susan says

    May 17, 2019 at 10:07 am

    This is delicious! I made it in a 9”x9” pan and used dark chocolate for the ganache.

    Reply
    • Nagi says

      May 17, 2019 at 4:07 pm

      Wahoo, sounds great Susan!

      Reply
  12. Gal says

    April 6, 2019 at 6:20 pm

    I’m wondering if it’s possible to use a 28 cm springform pan instead of a 23 cm one. Any thoughts?

    Reply
    • Nagi says

      April 8, 2019 at 2:34 pm

      Hi Gal, you would need to adjust the ingredients to compensate for the larger pan – I’d take the servings up to 16 and the ingredients will all adjust for you ❤️

      Reply
  13. Judy says

    April 1, 2019 at 10:46 pm

    I made this pie and it is to die for. Not too sweet even though it is caramel. Friends loved it as well. Your video makes everything easy to make. Thank you. Love Recipetineats and look forward to Dozer’s antics

    Reply
    • Nagi says

      April 2, 2019 at 8:20 am

      Thanks so much for the awesome feedback Judy!

      Reply
  14. Claire says

    March 24, 2019 at 12:39 pm

    These are absolutely delicious! I wanted easy individual servings for a bake sale, so I made them in muffin tins. It worked great, and the recipe made 18 servings. They did take much longer to cook than the recipe called for; they needed at least 30 minutes in the oven before they started to form the “skin” on top. That might be because I used muffin tins instead of a tart pan, but my caramel layer doesn’t look thicker than yours, so I’m not sure. Anyway, they turned out great!

    Reply
    • Nagi says

      March 25, 2019 at 8:06 am

      That’s awesome Claire!

      Reply
    • Paul says

      February 16, 2020 at 7:37 am

      5 stars
      Made this today and the family absolutely loved it. Made me look look like a seasoned dessert chef but all I did was followed your guide 😊

      Reply
  15. Mimi Rose says

    March 15, 2019 at 11:05 am

    Hi Nagi,, About to make this recipe and just wondering if you line your tart pan with parchment paper on the bottom as instructed. Thank you.

    Reply
    • Nagi says

      March 15, 2019 at 6:53 pm

      Sure do Mimi! It makes it much easier to handle later. –Nx

      Reply
  16. Janelle says

    February 23, 2019 at 7:45 pm

    5 stars
    So easy and so delicious. You only need a small slice to get your sweet fix.

    Reply
    • Nagi says

      February 25, 2019 at 1:48 pm

      Yes, it’s so luscious isn’t it!

      Reply
      • Chelsea says

        April 11, 2020 at 6:46 am

        5 stars
        This recipe is amazing, I’ve made it 5 times and it’s turned out great every time. I’ve loved every recipe I’ve made on your website! Thanks Nagi!

        Reply
  17. Bruce says

    February 16, 2019 at 11:09 am

    5 stars
    Simply delicious!

    Reply
  18. Pamela says

    February 16, 2019 at 5:28 am

    Nagi, this was delicious! I had not baked with a tart pan before so was a little nervous but it worked perfectly! So yummy and beautiful, everyone thought it had been purchased at a bakery!

    Reply
    • Nagi says

      February 16, 2019 at 12:33 pm

      Awesome Pamela!

      Reply
  19. Tina says

    February 15, 2019 at 3:27 am

    First time trying this recipe, it tastes delicious but my filling separated when I added the peanut butter. After baking the it actually got even worse, and got really lumpy. Just wondering if you might know where I went wrong?

    Reply
    • Nagi says

      February 15, 2019 at 7:46 am

      Hi Tina, maybe the heat was too high and caused it to split? – N x

      Reply
  20. Raelene Wang says

    February 13, 2019 at 10:47 am

    Hi Nagi, just a quick question. In the peanut butter caramel, you have salt listed in the ingredients, but is not mentioned in the instructions. Do I leave out the salt, especially if the peanut butter has salt in it, or add in the teaspoon of salt since the butter is unsalted?

    Reply
    • Raelene says

      February 14, 2019 at 12:15 pm

      Sorry Nagi, found the salt in the instructions.

      Reply
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