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.
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.
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)
And for the Peanut Butter Obsessed
Peanut Butter Caramel Pie
Watch how to make it
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Peanut Butter Caramel Pie
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:
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:
Life of Dozer
Ready, set, GO!
Made it! I’m a pb fan. The cake was easy to make and served a whole bunch. It tasted only ‘ok’ though. Not bad at all, but it’s not the paradisiac experience I would have guessed from the photos. The chocolate layer was too thin and would probably taste better if it was dark chocolate in this recipe, even though I usually prefer milk chocolate. Perhaps the biggest disappointment is the ‘Australian caramel’ sauce, which is not real caramel. Easy to make (yay) but just not caramely-tasting enough for a snickers thing like this one. Maybe great for other applications.
I’m sorry, I really wanted to like this one. It’s not bad, but I would probably use most of these ingredients to make homemade reese bars next time.
Looking at the recipe, Oreos and peanut butter, I guessed would already have salt. So I reduced the salt amount by 1/2 and I used unsalted peanuts. I wish I had omitted the salt entirely as the pie still tasted salty.
Hi Awais, yes there is salt in it – it is a peanut butter pis and salt accentuates the sweetness. Did you possibly use table salt? If so, you’d require less than regular cooking salt. N x
Table salt yeah. Fair point. 👍🏼
Good grief this is good. If anyone in your life is a peanut butter fan, make this now. Prepare for applause.
This is so easy, looks amazing, and tastes even better! I had a slice this morning and am already waiting until I can have another 🙂 another Nagi winner!!!
One word…DECADENT!!!😜
So easy, rich and delicious…used krispies in base and dark choc on top, served with a scoop of ice cream to dial down the richness…just devine!!! Another amazing recipe Nagi…Awesome👍😁
This is such an easy recipe and the pie looks so impressive for guests. It is delicious and rich- definitely worth treating yourself to! I’ll be making it again for sure
I’ve got a can of caramel made by the same brand that makes condensed milk. Can I use the canned caramel instead and how would i need to adapt the recipe?
Hi Lianne, no it’s not suitable for this recipe as written sorry – I’d need to test it! N x
Hello,
For the peanut butter caramel ingredients, it says 1/4 cup of cream. Is that half/half or heavy whipping?
Thank you 🙂
Hi Mandi, I use thickened/heavy cream for this one 🙂 N x
If I wanted to make this in a square /rectangular baking dish, what size would you recommend? How would you suggest I adjust the baking times? Would you recommend a glass dish or nonstick pan? Thank you.
just thought you should know, someone stole your recipe.
Thank you! I have just had a look and it seems he has stolen a LOT of my recipes!! 😖