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Peanut Butter Caramel Pie

1 hour Cook
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This Peanut Butter Caramel Pie might be named for an additional gym session next week, however it’s completely well worth it! A cookie crust with a rich creamy peanut butter caramel filling, this Peanut Butter Pie tastes like a Snickers Bar in pie shape.

The precise thing about this pie is the caramel filling made with condensed milk. easy to make, no thermometer, it units softly and has a creamy mouthfeel. 

I personally love peanut butter, I always eat a lot of peanuts with coffee in winters.

You can always find peanut butter in my refrigerator

Peanut Butter Pie with Caramel

Caramel, peanut butter and chocolate: three of the finest innovations regarded to mankind, bundled up right into a pie that has your name written all over it. 

It tastes like a go between a Snickers Bar and Caramel Slice, with a terrific hit of peanut flavour and impossible to resist crunch from the chocolate cookie crust. Basically, it’s the peanut butter version of this Salted Caramel Tart that human beings pass bonkers over every single time I share it on Instagram.

It’s sinfully rich, and one tart will stretch out effortlessly to serve 12 (normal) people, likely extra. Even though having stated that, I have been advised that 4 teenagers inhaled nearly a complete tart in a single sitting.

How to make Peanut Butter Pie

Rundown: A cookie crust made with beaten biscuits and butter then pressed into a pie dish or tart tin. The peanut butter caramel filling made with condensed milk is blended collectively on the stove then baked very briefly just to set the caramel and the cookie crust, then topped with melted chocolate or cream.

Oreo Cookie Crust

I make this with Oreo cookies however simple cookies may be excellent here too, you simply want 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 truth, the crust you notice inside the caramel pour shot above is made with simple chocolate biscuits. This can additionally be made with plain non-chocolate cookies as nicely.

Peanut Butter Caramel Filling

Even as many Peanut Butter Pie recipes prefer to use Cool Whip (synthetic whipped cream, hasn’t made it to Aussie shores yet and that i’m completely ok with that!), regular 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 organised to be blown away! It’s simple, doesn’t require a sweet thermometer and the unique thing about it is that it sets softly so that you can reduce into it without the caramel walking anywhere, and it has a brilliant smooth and creamy mouthfeel instead of being thick and fudge-like.

It’s extraordinarily easy to make – mix the components on the stove, pour it into the crust, and bake for 12 mins. It’s smooth out of the oven but will set because it cools.

Ganache Topping

Usually I end my pies and brownies with darkish chocolate ganache, but on this occasion I liked the coloration evaluation using milk chocolate as an alternative. so you have the darkish chocolate cookie crust, golden filling and the paler milk chocolate topping.

but feel free to apply dark chocolate, or you could use whipped cream rather which matches nicely, however it just doesn’t maintain as nicely.

Peanut Butter Caramel Pie

Peanut Butter Caramel Pie

This Peanut Butter Caramel Pie might be named for an additional gym session next week, however it’s completely well worth it! A cookie crust with a rich creamy peanut butter caramel filling, this Peanut Butter Pie tastes like a Snickers Bar in pie shape.
prep time
cooking time
1 hour
total time
1 hour 15 min



  • 274g / 9.5 oz Oreo cookies

  • 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

  • 1/3 cup (85ml) heavy/thickened cream

  • 150g / 5 oz milk chocolate chips

  • 1/4 cup roughly chopped peanuts



Step 1

Grease and line the bottom only of a 23cm / 9" tart tin with a free base, or pie dish. (Or a springform pan of a similar size).

Step 2

Preheat oven to 160C / 325F (all oven sorts)

Step 3

Blitz biscuits in the food processor till they're nice crumbs. add butter and blitz till it looks as if wet sand (scrape sides/base if needed).

Step 4

Pour into tin, unfold out then then press firmly into base and sides – use something flat like a cup to assist. switch to a baking tray for ease of handling.

Step 5

Melt butter in a big saucepan over medium heat. add sugar, and stir until sugar is melted. Butter might not incorporate completely. do not let it bubble away for a while, just till sugar is melted.

Step 6

Turn the stove off.

Step 7

Running quickly, pour within the condensed milk & cream, whisking as you go. as soon as incorporated, add peanut butter and salt, and stir until smooth.

Step 8

Pour into the crust and bake for 13 minutes or until the surface has a crispy “skin” on it.

Step 9

Cool for 20 minutes.

Step 10

Put chocolate and cream in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.

Step 11

Pour over cooled caramel filling. leave for 10 mins to firm up slightly then sprinkle with peanuts.

Step 12

Refrigerate for 1.5 hours to allow ingredients to set.


Remove from fridge and bring to room temperature before slicing to serve.
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