This Peanut Butter Caramel Pie might call for an extra gym session next week, but it’s totally worth it! A cookie crust with a rich creamy peanut butter caramel filling, this Peanut Butter Pie tastes like a Snickers Bar in pie form.
The unique thing about this pie is the caramel filling made with condensed milk. Simple to make, no thermometer, it sets softly and has a creamy mouthfeel. Watch the video and drool!
Peanut Butter Pie with CARAMEL!
Caramel, peanut butter and chocolate: Three of the greatest inventions known to mankind, bundled up into a pie that has your name written all over it.
It tastes like a cross between a Snickers Bar and Caramel Slice, with a good hit of peanut flavour and irresistible crunch from the chocolate cookie crust. Basically, it’s the peanut butter version of this Salted Caramel Tart that people go bonkers over every single time I share it on Instagram.
It’s sinfully rich, and one tart will stretch out easily to serve 12 (normal) people, possibly more. Though having said that, I have been told that 4 teenagers inhaled almost a full tart in one sitting. 😳😳😳
How to make this Peanut Butter Pie
Rundown: A cookie crust made with crushed biscuits and butter then pressed into a pie dish or tart tin. The peanut butter caramel filling made with condensed milk is mixed together on the stove then baked very briefly just to set the caramel and the cookie crust, then topped with melted chocolate (or cream).
See below for more details on each component.
Oreo Cookie Crust
I make this with Oreo cookies but plain cookies will be fine here too, you just need to add a bit more butter to make the crust hold together (because the creamy filling sandwiched between the Oreo cookies helps bind the crust).
In fact, the crust you see in the caramel pour shot above is made with plain chocolate biscuits (Chocolate Ripples, for Aussies reading this). This could also be made with plain non-chocolate cookies as well – just follow the cookie crust directions in this Salted Caramel Tart.
Peanut Butter Caramel Filling
While many Peanut Butter Pie recipes opt to use Cool Whip (synthetic whipped cream, hasn’t made it to Aussie shores yet and I’m totally ok with that!), normal cream (sloppy) or cream cheese (makes it cheesecake-y), this one is made with a peanut butter caramel filling made with condensed milk.
If you’re new to caramel made with condensed milk, be prepared to be blown away! It’s simple, doesn’t require a candy thermometer and the unique thing about it is that it sets softly so you can cut into it without the caramel running everywhere, and it has a super soft and creamy mouthfeel rather than being thick and fudge like.
It’s extremely easy to make – mix the ingredients on the stove, pour it into the crust, bake 12 minutes. It’s soft out of the oven but will set as it cools. It’s a well-loved caramel used in my Caramel Slice and Salted Caramel Tart recipes.
Peanut allergy?
Try the Salted Caramel Tart – it’s the non peanut version of this recipe!
Ganache Topping
Usually I finish my pies and tarts with dark chocolate ganache, but on this occasion I liked the colour contrast using milk chocolate instead. So you have the dark chocolate cookie crust, golden filling and the paler milk chocolate topping.
But feel free to use dark chocolate, or you could use whipped cream instead which works well, but it just doesn’t keep as well.
Share this with friends
I cannot stress enough how dangerous this Peanut Butter Pie is. When faced with a slice of this pie, I always say “this is so rich, there’s no way I’ll get through that whole slice!” (usually while shovelling it in my mouth)
Yet, I always do. This pie has addictive powers.
Chocolate. Caramel. Peanut butter.
Make sure you share this with friends. You don’t want this sitting around when you’re home alone…. (I’m speaking from personal experience here) ~ Nagi x
For Caramel Monsters
Caramel Slice (aka Millionaires Bars)
And for the Peanut Butter Obsessed
Peanut Butter Caramel Pie
Watch how to make it
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Peanut Butter Caramel Pie
Ingredients
Crust:
- 274g / 9.5 oz Oreo cookies (2 standard packs/rows – Note 1)
- 60g / 4 tbsp butter , melted
- Pinch of salt
Peanut Butter Caramel:
- 100g (7 tbsp) unsalted butter
- 1/2 cup (110g) (packed) brown sugar
- 1 can sweetened condensed milk (395g/14oz)
- 1/4 cup (65ml) cream , any type, full fat (not low fat)
- 1 tsp salt
- 1 cup (280g) peanut butter, smooth (Note 2)
Topping:
- 1/3 cup (85ml) heavy/thickened cream (Note 3a)
- 150g / 5 oz milk chocolate chips (or other of choice, Note 3b)
- 1/4 cup roughly chopped peanuts
Instructions
- Grease and line the base only of a 23cm / 9″ tart tin with a loose base, or pie dish. (Or a springform pan of a similar size).
- Preheat oven to 160C / 325F (all oven types).
Crust:
- Blitz biscuits in food processor until they are fine crumbs.
- Add butter and blitz until it looks like wet sand (scrape sides/base if needed).
- Pour into tin, spread out then then press firmly into base and sides – use something flat like a cup to assist. Transfer to a baking tray for ease of handling.
Filling:
- Melt butter in a large saucepan over medium heat. Add sugar, and stir until sugar is melted. Butter may not incorporate fully. Don’t let it bubble away for ages, just until sugar is melted.
- Turn stove off.
- Working quickly, pour in the condensed milk & cream, whisking as you go. Once incorporated, add peanut butter and salt, and stir until smooth.
- Pour into crust and bake for 12 minutes or until the surface has a wrinkly “skin” on it.
- Cool for 20 minutes.
Topping:
- Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
- Pour over cooled caramel filling. Leave for 10 minutes to firm up slightly then sprinkle with peanuts.
- Refrigerate for 2 hours to allow chocolate to set.
- Remove from fridge and bring to room temperature before slicing to serve.
Recipe Notes:
Aus??: You will need 2 full Oreo packets (28 cookies total), each of which are 137g x 2 = 274g.
US: You will need 25 Oreo cookies, or 2 rows of the 14.3 oz packs.
Other cookies – Use or 250g / 8 oz plain chocolate biscuits + 80g/5 1/2 tbsp butter. I used Arnott’s Chocolate Ripples for the pie in the Caramel pour shot in the post. Can also use non chocolate cookies – follow directions in the Salted Caramel Tart recipe. 2. Peanut Butter – I use Kraft peanut butter. Any peanut butter you happily spread on your morning toast is fine here, smooth or crunchy. Peanut allergy? Try this Salted Caramel Tart – the non peanut version of this recipe! 3a. Cream – or other 30%+ full fat cream, whipping or non whipping. 3b. Chocolate – any cooking/baking chocolate is fine here, dark or milk. I use milk chocolate (lighter than dark chocolate) because I like the contrast to the dark brown crust. OR use cream – that’s terrific too, just doesn’t keep as well. 4. Storage – I’ve kept it for a week and it was still just like it was made fresh. If it’s hot where you are, keep it in the fridge but it’s best to bring to room temp to serve (the caramel gets harder in the fridge, then soft like softened butter at room temp). Am confident it freezes great too but I haven’t tried it.
Nutrition Information:
Life of Dozer
Ready, set, GO!
hi, nice recipe
which camera and lens used for this particular shots
Hi Santhosh! The photos in this post were shot with a Nikon D850 with a 105mm prime lens 🙂 N x
…and yes Nagi, this pie is so Yummy, I will make it for special occasions…perhaps treat myself for a “soon birthday treat.”
Go on… you deserve it!! N xx
Nagi, you are such a Genius, explaining every little detail in all your recipes.
While I have eased off making all your recipes, I read and save them… using your sauces and dressings when needed…(also watching my waist line.)
Best Food Site on the web!
I love Dozer too!
Thanks Nagi
Aww thank you Gaia, you’re very kind! N x
Please remember Australian’s have BISCUITS!!!! Not COOKIES.
I’m tired of seeing our identity go down the tube with each new generation.
I’m sorry you feel that way Roslyn. But Oreos are called Oreo cookies, just as I have always called chocolate chip cookies “cookies”, not biscuits. I didn’t realise there was an Aussie vs US biscuits vs cookie thing, I just call things as I know them. In addition to which, “biscuits” in America actually refers to a scone – just to add to the confusion!!
Oh come on, it’s not like you don’t know that biscuits and cookies are exactly the same thing.
Oreos are American so therefore are absolutely cookies, shortbread is a biscuit and chocolate chip ones can be either.
If your Australian “identity” is so fundamentally fragile that someone referring to biscuits and cookies as interchangeable terms is so upsetting to you, I suggest you write to the Prime Minister’s office… (oh, no wait, they’re pretty much interchangeable too!)
😉
There are a lot of Australians that feel that we are slowly loosing our own terminology. When I was growing up the word “cookie” didn’t exist, all sweet biscuits were “biscuits” and peanut butter was called peanut paste.
Well, times certainly change, don’t they?
If expanding your vocabulary to include newfangled terms like cookie means you’re losing your identity through fairly common linguistic changes, then I really don’t know what to tell you. I do think coming onto a professional food bloggers website where she provides useful and thoughtful content for free and lecturing her on terminology is a bit on the nose though.
We’ll just have to agree to disagree on this topic, I think.
…this is a great Food Web Site… not a Political Web Site…we need to keep it that way!
Cheers To Everyone!
Chocolate Chip Biscuits sounds so wrong!! And let’s not forget what “biscuits” are in America – just to add to the confusion!! 😂
PS. Pie looks amazing, I am totally going to try it soon!
Well, I said I was going to be watching my waistline this new year…this will help me get it out there where I can watch it!
3 weaknesses in one place…whodathunk? 😀
Hugs for you and Dozer Dawg.
I hear you Leah… I hear you!!!
Ha! ROFLOL!
Yum!!! This looks amazing. Is the 160° oven temp. C or F?
Fixed! Sorry! 🙂 N x
Extra gym session, huh? Tell you what, Nagi, when you share a vid of your own extra gym session, then we’ll follow suit. 😘 Until then, let’s just scoff down this pie!
😂 I’ll tell you what. You get Fitness First to let dogs in, and I’ll do that gym vid for you…
If I could, I most definitely would! Because that would surely be supremely entertaining. 😂 I suspect Dozer wouldn’t be at all impressed though, lol.
Is the temperature for the oven in Celsius or Fahrenheit?
Sorry fixed! 🙂 N x
I was wondering the same myself– also I just started the Keto diet, so wish me luck on doing this as sugar-free as possible. LOL I can tell you now I failed just looking at this recipe.
If you figure out how to do a sugar free caramel, you will be a gazillionaire!!!
Should be Celsius. On most ovens you can’t get your oven to 160F.
Thanks!!! I totally missed that 🙂 Now fixed! N x
Love the video !! Especially the aaahhhhh at the end!🤤
you do an awesome job !!
When I cook it looks like a pig was rootin around in the kitchen !!😝
Love you Nagi and Dozer
One day, I’ll do a Behind The Scenes and you’ll feel so much better…. 😂
OMG Nagi!!!!
That would be awesome and so much fun to watch you behind the scenes !!🤗
Hi Nagi, could I substitute the peanut butter for something else or mot use at all?
Hi Mel! Try this Salted Caramel Tart – it’s the non peanut version of this recipe 🙂 N x https://promotown.info/salted-caramel-tart/%3C/a%3E%3C/p%3E
Oh woman… this looks so good! My friends are making peanut butter, so I think I’ll try to make it with theirs.
Thanks for the inspiration!
Oh Nagi!!! That pour shot made me drool. I must keep this away from my daughter otherwise I won’t have a choice but to make this today. I have got all the ingredients except for the Oreo. I guess we will be having a caramel filled weekend here.
I HOPE you didn’t deprive her! 😂