This Peanut Butter Fudge Pie is over the top delicious! A fudge layer is topped with a peanut butter crumble, then the whole thing is served with a delicious salted peanut butter caramel.
If you want another pie that is a little out of the ordinary, try this Snickerdoodle Pie!
One night, we were at my in-laws for dinner, and as I sat down on the couch, I started looking through the magazines that were sitting on the table. And then I saw it. The cover of Country Living. And this pie.
And just like that, I knew I would LOVE this pie.
But seriously, you guys – this Peanut Butter Fudge Pie. I know that the typical choices on Thanksgiving are pumpkin and apple and pecan, but I say you change things up this year and go with chocolate and peanut butter. Because chocolate and peanut butter. Can you really go wrong with that combination?
This Peanut Butter Fudge Pie is definitely decadent and rich. And did I mention the Salted Peanut Butter Caramel Sauce? No – this is not just caramel sauce, but you actually add peanut butter to the caramel and it totally takes it to the next level. You can always make your own caramel sauce, but for some reason, I found 3 unopened jars of caramel sauce in my pantry, so I was happy to get to use one up for this pie.
Definitely not your typical Thanksgiving pie, this Peanut Butter Fudge Pie has a rich fudge layer that is topped by a peanut butter crumble. Once the pie is baked, you top the whole thing with the Salted Peanut Butter Caramel Sauce. And then more sauce when you serve the pie. If you are a chocolate and peanut butter lover, this pie is for you!!
More Pie Recipes
Coconut Pecan Pie
Taffy Apple Cheesecake Pie
Coconut Cheesecake Pie
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Peanut Butter Fudge Pie with Salted Peanut Butter Caramel
Ingredients
- 1 Pie Crust
- 1 cup unsalted butter softened and divided
- 1/2 cup creamy peanut butter divided
- 1 1/4 cups packed brown sugar divided
- 1 1/4 cups flour divided
- 1/2 cup roasted peanuts*
- 3 oz unsweetened baking chocolate
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 (12 oz) jar caramel ice cream topping
- 1/2 teaspoon flaked sea salt
Instructions
- Preheat the oven to 350ºF. Roll out the pie crust and fit it in an 9-inch pie plate. Flute the edges as desired, then place the pan in the refrigerator or freezer until ready to fill.
- In a bowl, combine 1/4 cup of the softened butter, 1/4 cup peanut butter, 1/4 cup of the brown sugar and 1/2 cup flour. Cut together until combined, then stir in the peanuts. Freeze for 15 minutes.
- In a double boiler, combine the chocolate and the remaining 3/4 cup butter. Heat until melted and combined. Alternately, place in a microwave safe bowl and microwave in 30 second intervals until they are melted and combined. Whisk in the granulated sugar, cocoa, and 1 cup of remaining brown sugar. Whisk in the eggs one at a time. Add in the vanilla, salt and remaining 3/4 cup of flour. Pour the mixture into the prepared pie crust.
- Take the peanut butter topping from the freezer and crumble over the top of the chocolate layer.
- Bake the pie for 50-55 minutes, or until the center of the pie puffs and sets. Remove from the oven and cool for 20 minutes.
- In a small bowl, combine the caramel sauce, the remaining 1/4 cup peanut butter and the salt. Drizzle 4 tablespoons of the caramel over the pie, then allow the pie to cool completely. Serve with the remaining caramel sauce for drizzling over each slice.
Lauren says
Making this tonight for Thanksgiving tomorrow! Do you think I should put the 4 TB of caramel sauce tonight or wait until before dinner tomorrow? I’ll wait for the drizzle for sure but wasn’t sure on the rest. And store at room temp until served? Thanks!
Deborah says
If I’m not too late – I put the 4 TB of caramel on the pie the day I made it, then refrigerated it overnight. The next day, before serving, I put a little bit more of the caramel on top. Hope you love it – happy Thanksgiving!
Abby @ The Frosted Vegan says
This looks incredible!!
Holli Phillips says
Do you think you could use a brownie mix for the base of the pie? Then do the peanut butter crumble topping with caramel?
Deborah says
I haven’t tried it, so I can’t say for sure, but I’m guessing it would work!
Tammi says
I have a family on non nut eaters. Drive me bonkers! 🙁
Do you think it would be ok to make the crumble without the peanuts and I was thinking substituting rice krispies for crunch? Then I could sprinkle peanuts later over whoever wants one on a slice.
Thoughts? 🙂
Deborah says
Are they ok with peanut butter? The top layer of the pie does have peanut butter along with the peanuts, so if it’s an allergy, you’d need to sub out the peanut butter, too. If it’s just a matter of not liking the nuts, I think rice krispies would be a fun change!
Abby @ The Frosted Vegan says
I love everything about this!! Peanut butter and caramel? Kill me now!
Lindsey @ American Heritage Cooking says
Over the top delicious is right!!! Holy wow, Deborah, this pie is a smash hit! I can’t stop looking at it! Pinned!
Megan {Country Cleaver} says
What a special way to celebrate Joanne!! And this pie – my-oh oh-my-oh!!
Chels R. says
That pie looks incredible! The caramel dripping from the sides…oh heaven!
Erin @ The Spiffy Cookie says
Love this pie and Joanne!
Emily says
I SO NEED THIS.
Rachel @ Baked by Rachel says
Such a fun pie!! I hope you had an extra slice for me 😉
Mercedes says
I cannot even imagine how delicious this pie is, what a combination!
Annie says
The moment I saw this pie, I knew you were right on Joanne’s wavelength with that slab pie she posted a few days ago. This looks so, so good!
ashley@blondegirlcravings says
Peanut butter and chocolate is the best flavor combo EVER and then you add crumb topping and caramel sauce??? Kill me now.
Dorothy @ Crazy for Crust says
OMG Deborah!! THIS PIE!! Amazeballs.
Laura (Tutti Dolci) says
What a gorgeous pie, love that salted peanut butter caramel!