SALTED CARMEL
CHOCOLATE PEANUT BUTTER PIE
Ingredients:
1 Pillsbury® refrigerated pie crust, softened as directed on box Filling1 bag (14 oz) caramels, unwrapped
1/4 cup milk
1 1/2 cups Spanish peanuts (plus more below)
1 can (14 oz) sweetened condensed milk
1 egg, beaten
1/3 cup peanut butter
8 oz miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
Topping
1 bar (1.55 oz) milk chocolate candy, melted1/4 cup Spanish peanuts
teaspoon kosher (coarse) salt
Directions:
Heat oven
to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using
10-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
Meanwhile, in medium microwavable bowl, microwave caramels and milk uncovered on High 1 to 2 minutes or until melted; stir until smooth. Reserve 2 tablespoons melted caramel. Stir 1 1/2 cups peanuts into remaining caramel. Pour caramel mixture into baked pie crust.Reduce oven temperature to 350°F. In large bowl, stir condensed milk, egg and peanut butter until smooth. Stir in chopped peanut butter cups. Pour in crust over caramel mixture.
Bake 30 to 35 minutes or until filling is set. Refrigerate 1
hour.
Meanwhile, in medium microwavable bowl, microwave caramels and milk uncovered on High 1 to 2 minutes or until melted; stir until smooth. Reserve 2 tablespoons melted caramel. Stir 1 1/2 cups peanuts into remaining caramel. Pour caramel mixture into baked pie crust.Reduce oven temperature to 350°F. In large bowl, stir condensed milk, egg and peanut butter until smooth. Stir in chopped peanut butter cups. Pour in crust over caramel mixture.
Drizzle melted candy bar and reserved caramel over top of pie. Sprinkle
with 1/4 cup peanuts. Lightly sprinkle with kosher salt. Cover and refrigerate
any remaining pie.
No comments:
Post a Comment