Peanut Butter Caramel Pie
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 whole graham crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Make the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
2. Prepare the Peanut Butter Filling:
- In a large bowl, beat together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until well combined and smooth.
3. Make the Caramel Sauce:
- In a medium saucepan, heat the granulated sugar over medium-high heat, stirring constantly with a whisk or wooden spoon.
- The sugar will start to clump and then melt into a smooth amber-colored liquid as you continue to stir.
- Once the sugar has completely melted and turned amber in color, add the cubed butter all at once. Be careful as the mixture will bubble up.
- Stir the butter into the caramel until completely melted, about 2-3 minutes.
- Slowly pour in the heavy cream while stirring continuously. Again, be cautious as the mixture will bubble and foam up.
- Allow the mixture to boil for 1 minute, then remove from heat and stir in the vanilla extract and a pinch of salt.
- Let the caramel sauce cool for about 10-15 minutes until it thickens slightly.
4. Assemble the Pie:
- Pour the peanut butter filling into the cooled graham cracker crust, spreading it out evenly.
- Drizzle the caramel sauce over the top of the pie, using as much or as little as you like. Reserve some caramel sauce for serving.
- Refrigerate the pie for at least 4 hours, or preferably overnight, to set.
5. Serve:
- Before serving, drizzle additional caramel sauce over each slice.
- Slice and serve chilled. Enjoy the creamy, peanut buttery goodness with a hint of caramel sweetness!
This Peanut Butter Caramel Pie is sure to be a hit with peanut butter and caramel lovers alike. It’s rich, creamy, and absolutely indulgent!
