Fudgy Caramel & Peanut-Butter Brownie Pie

Fudgy Caramel & Peanut-Butter Brownie Pie

Creamy peanut butter lends its distinctive flavor to this decadent caramel brownie pie. Hardened brown sugar -- all but impossible to work with -- can easily be softened by placing it with an apple wedge in a tightly sealed plastic bag for 1-2 days.

Recipe from Better Homes and Gardens
SERVINGS
10
PREP TIME
35 mins

Fudgy Caramel & Peanut-Butter Brownie Pie

Creamy peanut butter lends its distinctive flavor to this decadent caramel brownie pie. Hardened brown sugar -- all but impossible to work with -- can easily be softened by placing it with an apple wedge in a tightly sealed plastic bag for 1-2 days.

Ingredients
  • 1   recipe Pastry for a Single-Crust Pie
  • 1   cup caramel baking bits
  • 3   ounces bittersweet chocolate, chopped
  • 3   tablespoons butter
  • 3   tablespoons creamy peanut butter
  • 4   eggs
  • 1   cup packed brown sugar
  • 1/4  cup all-purpose flour
  • 2   tablespoons whipping cream
  • 1   tablespoon coffee-flavor or chocolate-flavor liqueur or whipping cream
  • 1   tablespoon vanilla
  • 1/2  teaspoon salt
  • 1   cup honey-roasted peanuts
  •  Vanilla ice cream (optional)
Pastry for Single-Crust Pie
  • 1 1/4  cups all-purpose flour
  • 1/4  teaspoon salt
  • 1/3  cup shortening
  • 4 - 5   tablespoons cold water

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How to Make Homemade Vanilla Ice Cream

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Directions
1. 
Preheat oven to 450 degrees F. Prepare dough for Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired.
2. 
Line pastry with a double thickness of foil. Bake in the preheated oven for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack. Reduce oven temperature to 325 degrees F.
3. 
Sprinkle caramel bits into bottom of the baked pastry shell. In a small saucepan combine chocolate, butter, and peanut butter; cook and stir over medium-low heat until melted and smooth. Remove from heat.
4. 
In a large bowl whisk together eggs, brown sugar, flour, whipping cream, liqueur, vanilla, and salt. Add chocolate mixture; whisk just until combined. Stir in peanuts. Pour over caramel bits in crust.
5. 
To prevent overbrowning, cover edge of pie loosely with foil. Bake in the preheated oven for 30 minutes; remove foil. Bake for 20 to 25 minutes more or until filling appears set in center. Cool completely on a wire rack. If desired, serve with ice cream.
Pastry for Single-Crust Pie
1. 
Preheat oven to 450 degrees F. Prepare dough for Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired.
2. 
Line pastry with a double thickness of foil. Bake in the preheated oven for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack. Reduce oven temperature to 325 degrees F.
3. 
Sprinkle caramel bits into bottom of the baked pastry shell. In a small saucepan combine chocolate, butter, and peanut butter; cook and stir over medium-low heat until melted and smooth. Remove from heat.
4. 
In a large bowl whisk together eggs, brown sugar, flour, whipping cream, liqueur, vanilla, and salt. Add chocolate mixture; whisk just until combined. Stir in peanuts. Pour over caramel bits in crust.
5. 
To prevent overbrowning, cover edge of pie loosely with foil. Bake in the preheated oven for 30 minutes; remove foil. Bake for 20 to 25 minutes more or until filling appears set in center. Cool completely on a wire rack. If desired, serve with ice cream.

nutrition information

Per Serving: cal. (kcal) 489, Fat, total (g) 25, chol. (mg) 98, sat. fat (g) 9, carb. (g) 59, Monosaturated fat (g) 6, Polyunsaturated fat (g) 3, Trans fatty acid (g) 1, fiber (g) 2, sugar (g) 40, pro. (g) 9, vit. A (IU) 242.95, vit. C (mg) 0, Thiamin (mg) 0.16, Riboflavin (mg) 0.21, Niacin (mg) 1.78, Pyridoxine (Vit. B6) (mg) 0.08, Folate (g) 48.38, Cobalamin (Vit. B12) (g) 0.3, sodium (mg) 344, Potassium (mg) 180, calcium (mg) 50.48, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet
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