Thursday 12 February 2015

Chocolate, Caramel, & Peanut Butter Pie

The recipes I've made lately seem to involve using up awesome ingredients - the kind of ingredients so awesome that it seems baffling you'd need to find a way to use them up. This one involves leftover salted caramel sauce. I KNOW. I made two versions for caramel truffles over Christmas, and this - my tried and tested recipe - is not thick enough for truffles (use this one). I tried to roll frozen sauce into little balls to dip into chocolate, and it wouldn't hold together for more than a few seconds. So into the freezer it went. And, what with moving soon, we're trying to use things up, so here we are.

I found this recipe, and I was super excited about it, but then I decided that I couldn't be bothered with all that palaver. So instead, I cobbled something together based on that age old scientific principle of combining nice things to make one extra nice thing. It totally worked.

Chocolate, Caramel, & Peanut Butter Pie (with a brown sugar pretzel crust)
1 portion of caramel sauce (I used this recipe minus the booze)
1 large tablespoon of smooth peanut butter
1 bag salted peanuts, chopped
300g dairy milk chocolate
25g dark chocolate
150g finely crushed pretzel sticks
55g firmly packed light brown sugar
170g melted butter

1. To make the crust, stir together the pretzel sticks, brown sugar and melted butter (I used this recipe)
2. Firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate.
3. Bake at 180 / 350° for 10 to 12 minutes or until lightly browned (I'll be honest - it looked about the same). Allow to cool crust for 1 hour or until completely cool before filling.

4. Make your caramel sauce and when it's still hot, stir in a large tablespoon of peanut butter until combined.
5. If you are using leftover sauce, like me, heat it gently in a pan over a low heat and when it's back to a saucy consistency (you should be able to stir it easily), add the peanut butter. Feel free to add more to taste - two tablespoons like this was about perfect.

6. Pour the sauce into the pie crust, and leave for at least an hour to cool.

7. Break up the milk chocolate and melt it in a bain marie or carefully in the microwave.
8. Pour the chocolate over the top of the pie, and then sprinkle some peanuts over the chocolate before it sets.

9. Leave the chocolate to set hard in the fridge or overnight (I just left it on the side) and then chop up and serve with cream, if you have it. Which I did not.

I would say that my chocolate was a little thick - I've adjusted the quantities above so you should be fine if you follow that. I'd recommend a few less peanuts on top, and this definitely would benefit from some whipped cream on the side to cut through the richness. But it's amazing - the crust was my favourite part. FYI, if this is a 'but I want it NOW' kind of deal, then I think you'd get on ok filling the pie crust with hot caramel. I don't think the chocolate would set on top until the caramel was cool, but even without chocolate, this would be a tasty pie. Or you could do trendy chocolate shavings on the top or something, along with the peanuts... but the chocolate would probably melt.

I took this to a family do last weekend and everyone liked it, which really sucked. I was more than willing to eat the whole pie myself.



  1. Oh gosh I need this in my life immediately!

  2. Oh my goodness, this looks amazing! (Although I shouldn't have read this while eating kale...) x

  3. This looks INCREDIBLE, I think I'm going to try making this for Mark's birthday!

    Maria xxx

  4. It looks delicious! Like a huge peanut butter cup. There goes my healthy eating :)


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