Peanut Butter Fudge Pie with Salted Peanut Butter Caramel

I have always had quite the sweet tooth, but this pregnancy has taken "sweet tooth" to a whole new level. Although in the past month I've drastically cut back on my sugar intake (doctor's orders - eek!), this pregnancy has been filled with lots of delicious treats, both homemade and store-bought. I made this pie several weeks back when we had friends over for dinner. There were just four of us, but Saturday night company warrants a decadent pie, in my (pregnant) mind. THIS pie. This PIE. Peanut butter + chocolate is forever the best combination, and throwing in some salted caramel seals the deal. This pie is pretty easy to put together, and I even used a store-bought pie crust, because I'm pregnant and I'm allowed to take shortcuts like that :)

Peanut Butter Fudge Pie with Salted Peanut Butter Caramel
1 pie crust
1 cup unsalted butter, softened and divided
1/2 cup creamy peanut butter, divided
1 1/4 cups firmly packed brown sugar, divided
1 1/4 cups flour, divided
1/2 cup roasted unsalted peanuts
3 oz unsweetened baking chocolate
1/2 cup sugar
2 Tbsp unsweetened cocoa
3 eggs
2 tsp vanilla extract
1/4 tsp salt
1 (12 oz) jar caramel ice cream topping
1/2 tsp flaked sea salt

Heat the oven to 350 degrees. Roll out the pie crust and fit it in a 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 1/4 cup of the softened butter, 1/4 cup peanut butter, 1/4 cup of the brown sugar, and 1/2 cup flour. Cut together until combined, then stir in the peanuts. Freeze for 15 minutes.

In a double boiler, combine the chocolate and remaining 3/4 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 sugar, cocoa, and 1 cup of remaining brown sugar. Whisk in the eggs one at a time. Add in the vanilla, salt, and remaining 3/4 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 layer.

Bake the pie at 350 degrees 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 1/4 cup peanut butter, and the sea salt. Drizzle 4 Tbsp of the caramel over the pie, then allow the pie to cool completely. Serve with the remaining caramel sauce for drizzling over each slice, if desired.

source: taste & tell blog, originally from Country Living, November 2014