Salted Caramel-Chocolate-Peanut Butter Pie Recipe

Salted Caramel-Chocolate-Peanut Butter Pie Recipe

Pillsbury Refrigerated Pie Crust

Christie Burns’ Salted Caramel-Chocolate-Peanut Butter Pie stole the show at the Arkansas State Fair's Pillsbury Pie Crust Pie Baking Championship. This dessert artfully blends the sweet, creamy taste of peanut butter with the savory flavor of salted caramel, and it melts in your mouth. Plus, it’s easy to make!


Preheat the oven to 450 degrees. Bake the pie crust as directed on box to make a 1 crust baked pie shell, using 10-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.

Meanwhile, in medium microwavable bowl, microwave the caramels and milk uncovered on high for 1 to 2 minutes or until melted and stir until smooth. Reserve 2 tablespoons of the melted caramel. Stir 1 1/2 cups peanuts into remaining caramel. Pour the caramel mixture into the baked pie crust.

Reduce the oven temperature to 350 degrees. In a large bowl, stir the condensed milk, egg, and peanut butter until smooth. Stir in the chopped peanut butter cups. Pour in the crust over the caramel mixture. Bake 30 to 35 minutes or until filling is set. Refrigerate for 1 hour. Drizzle the melted candy bar and reserved caramel over top of pie. Sprinkle with 1/4 cup peanuts. Lightly sprinkle kosher salt. Cover and refrigerate any remaining pie.


Calories per serving:

696 calories

Dietary restrictions:

Vegetarian, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 43g 66%
  • Carbs 66g 22%
  • Saturated 12g 61%
  • Fiber 5g 19%
  • Trans 0g
  • Sugars 44g
  • Monounsaturated 19g
  • Polyunsaturated 9g
  • Protein 19g 39%
  • Cholesterol 43mg 14%
  • Sodium 374mg 16%
  • Calcium 214mg 21%
  • Magnesium 106mg 27%
  • Potassium 609mg 17%
  • Iron 3mg 14%
  • Zinc 2mg 16%
  • Phosphorus 361mg 52%
  • Vitamin A 56µg 6%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 0mg 22%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 7mg 35%
  • Vitamin B6 0mg 12%
  • Folic Acid (B9) 116µg 29%
  • Vitamin B12 0µg 6%
  • Vitamin D 0µg 0%
  • Vitamin E 4mg 19%
  • Vitamin K 1µg 1%
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