me oh my pie {week 15}

This week’s pie if not for the faint of heart. It. Is. Decadent. And worth every, single, calorie. For anyone who is a connoisseur of the chocolate and peanut butter combination, this is a pie for you.  It’s the marriage of a rich chocolate fudge pie and a peanut butter cookie. All I can say is yum.

Salted Peanut Butter Fudge Pie {Week 15}
1 pie pastry
1 cup unsalted butter, softened and divided
½ cup creamy peanut butter, divided
1¼ cups packed brown sugar, divided
1¼ cups flour, divided
½ cup roasted peanuts*
3 oz unsweetened baking chocolate
½ cup granulated sugar
2 tablespoons unsweetened cocoa
3 large eggs
2 teaspoons vanilla extract
¼ teaspoon salt
1 (12 oz) jar caramel ice cream topping
½ teaspoon flaked sea salt

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 ¼ cup of the softened butter, ¼ cup peanut butter, ¼ cup of the brown sugar and ½ 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 ¾ 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 ¾ 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 later.

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 ¼ 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. Enjoy!

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Source: Taste and Tell Blog