This Salted Caramel Pie is warm, gooey, and a wonderful cousin to the pecan pie.
Becky Low with the Dairy Farmers of Utah instructs on this recipe that is for every home cook.
Salted Caramel Peanut Pie
1 single unbaked pie crust (10-inch)**
14 ounces caramels (about 2-cups)
¼ cup milk
1 ½ cups salted peanuts
1 can (14-oz) sweetened condensed milk
⅓ cup peanut butter (try substituting Nutella)
coarse or flaked sea salt
chocolate bar, melted, optional garnish
additional peanuts, optional garnish
vanilla ice cream, optional
Pre-heat oven to 400 degrees. Line a 10-inch pie plate with pie crust and flute edges; generously prick sides and bottom of crust; bake 12 minutes; set aside to cool while preparing filling. Lower oven temperature to 350 degrees.
Unwrap caramels and microwave with milk for 1-2 minutes or until melted. Stir until smooth. Set aside 2-tablespoons of melted caramels.
Stir peanuts into remaining caramel and pour into crumb crust.
Whisk together sweetened condensed milk, egg and peanut butter until smooth. Spread over caramel peanut layer. Bake 30-40 minutes or until filling is set (NOTE: if using graham cracker crust raise the oven rack to avoid over browning). Cool at least 1-hour. Garnish by drizzling with reserved caramel (may need to reheat slightly) and melted chocolate bar. Sprinkle lightly with coarse or flake salt.
Recipe is an adaptation of Christie Burns 2011 Arkansas State Fair Pillsbury Pie Contest winner.
Serves 12 (may be cut into 16 pieces and served with scoop vanilla ice cream for yum factor)
** May substittute a 10-inch prepared graham cracker pie crust or make from scratch by mixing 1 ½-cups finely crushed graham crackers, ¼-cup sugar, ⅓-cup melted butter; evenly press into the bottom of 10-inch pie plate.