Chocolate Caramel Peanut Butter Pie
A no-bake chocolate caramel peanut butter pie with a crunchy Oreo crust, homemade salted caramel, fluffy peanut butter cream filling and glossy chocolate ganache.
Ingredients
- 24Oreo cookies
- 5 tbspUnsalted Butter, melted
- 1 cupGranulated Sugar
- 6 tbspUnsalted Butter, cubed
- 0.5 cupheavy cream, room temperature
- 1 tspflaky sea salt
- 8 ozCream Cheese, softened
- 1 cupcreamy peanut butter
- 1 cupPowdered Sugar
- 1 tspPure Vanilla Extract
- 1.5 cupheavy whipping cream, cold
- 4 ozsemi-sweet chocolate, chopped
- 0.5 cupHeavy Cream
- Roasted Peanuts, chopped for garnish
Instructions
- 1
Crush the Oreos into fine crumbs and mix with the melted butter. Press firmly into the bottom and sides of a 9-inch pie plate. Chill for 20 minutes, or bake at 350°F for 8 minutes. Cool completely.
- 2
Heat the sugar over medium heat, stirring constantly until melted and amber. Add the butter, then slowly pour in the cream while stirring. Boil for 1 minute, remove from heat and stir in the salt. Cool for 15 minutes.
- 3
Spread about 3/4 cup of caramel over the crust, reserving the rest. Freeze for 15 minutes.
- 4
Beat the cream cheese, peanut butter, powdered sugar and vanilla until fluffy. Whip the cold cream to stiff peaks and fold it into the peanut butter mixture in three additions.
- 5
Spread the filling over the caramel, smooth the top and refrigerate for 1 hour.
- 6
Heat the cream until it just simmers and pour over the chopped chocolate. Wait 3 minutes, then stir until glossy. Cool for 10 minutes.
- 7
Pour the ganache over the pie, spread to the edges and refrigerate at least 4 hours or overnight. Drizzle with the remaining caramel and top with chopped peanuts before serving.