Peanut Butter Fudge Pie
Ingredients:
- unbaked pie crust - 1 - 9 inch
- butter, softened, divided - 1 cup
- creamy peanut butter, divided - 1/2 cup
- packed brown sugar, divided - 1 1/4 cups
- flour, divided - 1 1/4 cups
- roasted peanuts (salted OR unsalted) - 1/2 cup
- unsweetened baking chocolate - 3 ounces
- sugar - 1/2 cup
- unsweetened cocoa - 2 T
- eggs - 3 large
- vanilla extract - 2 tsp
- salt - 1/4 tsp
- caramel ice cream topping - 12 ounce jar
- flaked sea salt - 1/2 tsp
Instructions:
Prepare your favorite pie crust or use refrigerated pie crust. Place pie crust in a 9 inch pie plate. Flute edges, place in refrigerator OR freezer until ready to fill.
Prepare peanut butter topping -- in a bowl, combine ¼ cup butter, ¼ cup peanut butter, ¼ cup brown sugar and ½ cup flour. Cut together until combined, then stir in the peanuts. Place in the freezer for 15 minutes.
In the top of a double boiler, combine chocolate and ¾ cup butter. Heat until melted and combined. Whisk in sugar, cocoa and 1 cup brown sugar. Whisk in eggs one at a time. Add vanilla, salt and ¾ flour. Pour mixture into prepared pie crust.
Remove peanut butter topping from freezer and crumble over the top of the chocolate layer.
Bake in a preheated 350 degrees for 50 - 55 minutes, or until the center of the pie puffs and sets. Remove from oven, cool for 20 minutes.
In a bowl, combine caramel sauce, ¼ cup peanut butter and salt. Drizzle 4 T caramel over the pie, allow pie to cool completely.
To serve, place individual slices on serving plates, drizzle remaining caramel sauce over each slice.
