Ingredients
Scale
- 1 (14.1 ounce) package refrigerated pie crusts
- 1 cup creamy peanut butter
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup packed light brown sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup caramel topping
- 1 cup salted roasted peanuts, coarsely chopped
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch pie plate with one of the pie crusts. Crimp the edges.
- In a large bowl, combine the peanut butter, sweetened condensed milk, brown sugar, melted butter, vanilla extract, and salt. Mix until smooth and well combined.
- Pour the peanut butter mixture into the prepared pie crust.
- Bake for 35-40 minutes, or until the filling is set and the crust is golden brown. Let cool completely on a wire rack.
- Once the pie is cooled, drizzle the caramel topping over the peanut butter filling.
- Sprinkle the chopped roasted peanuts evenly over the caramel topping. Slice and serve.
Notes
For a richer flavor, use natural peanut butter. Store leftover pie covered in the refrigerator for up to 3 days. For a warm and gooey pie, microwave each slice for 15-20 seconds before serving. You can substitute the caramel topping with homemade caramel sauce for an even more decadent treat.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg