Peanut Butter Caramel Pie is the show‑stopping dessert that combines silky caramel, creamy peanut butter, and a crisp chocolate cookie crust in one decadent tart. This Peanut Butter Caramel Pie is perfect for celebrations, potlucks, or anytime you want to spoil yourself or guests. The salty‑sweet interplay and contrasting textures—from crunchy crust to gooey center and chocolate topping—make it irresistible. In this recipe post, I’ll walk you through every step plus tips, substitutions, storage advice, nutrition facts, and answers to common questions so you can make a perfect Peanut Butter Caramel Pie every time.
Why You’ll Love This Peanut Butter Caramel Pie Recipe
-
It’s a no‑fuss, bold dessert: the components are straightforward (crust, caramel filling, topping) but the result is luxurious.
-
The flavor layers are addictive: deep chocolate crust, smooth caramel‑peanut butter filling, and a chocolate ganache top with peanuts.
-
You can make parts ahead (crust, caramel), then assemble just before serving—ideal for dinner parties.
-
It delivers on both texture and taste: crisp crust, creamy filling, and the snap of chocolate.
-
It’s flexible: you can adjust sweetness, chocolate intensity, or even make mini versions or bars.
Ingredients
Crust
-
274 g / 9.5 oz Oreo cookies (about 2 standard packs or rows; see Note 1)
-
60 g (4 tbsp) unsalted butter, melted
-
Pinch of salt
Peanut Butter Caramel Filling
-
100 g unsalted butter
-
½ cup (110 g packed) brown sugar
-
1 can sweetened condensed milk (395 g / 14 oz)
-
¼ cup (65 ml) cream (full fat, not low fat)
-
1 tsp salt
-
1 cup (≈ 280 g) smooth peanut butter
Topping
-
⅓ cup (85 ml) heavy / thickened cream (30 %+ fat)
-
150 g (5 oz) milk chocolate chips (or chocolate of choice)
-
¼ cup roughly chopped peanuts
Step‑by‑Step: How to Make Peanut Butter Caramel Pie
1. Prepare the pan & preheat
Grease and line the base (only) of a 23 cm / 9‑inch tart tin with loose base, or use a similar size springform or pie dish. Preheat your oven to 160 °C / 325 °F (for all oven types).
2. Make the crust
-
Blitz the Oreo cookies in a food processor until they become fine crumbs.
-
Add the melted butter and a pinch of salt, and pulse until the mixture resembles wet sand (scrape down the sides as needed).
-
Transfer to the lined tin and press firmly across the base and slightly up the sides (use a flat-bottomed cup or measuring tool to press evenly).
-
Place the tin on a baking tray for easier handling when putting into or removing from the oven.
3. Prepare the peanut butter caramel filling
-
Melt the butter in a large saucepan set over medium heat. Add the brown sugar, stirring gently until the sugar begins to melt. (It may not fully integrate into the butter—this is okay.)
-
Turn off the stove. Quickly pour in the condensed milk and cream while whisking continuously to combine.
-
Once smooth, stir in the peanut butter and salt until fully incorporated and silky.
-
Pour the filling into the crust. Bake for 12 minutes, or until the surface of the filling develops a light “wrinkled skin.”
-
Remove from the oven and let it rest for 20 minutes, allowing the filling to settle.
4. Add the chocolate topping & peanuts
-
In a heatproof bowl, combine the cream and chocolate chips. Microwave in two 30‑second bursts (stirring between) until smooth and glossy.
-
Pour the melted chocolate over the cooled caramel filling. Allow it to sit about 10 minutes to firm up slightly.
-
Sprinkle the rough peanuts on top.
-
Refrigerate the assembled pie for at least 2 hours to fully set the chocolate and caramel.
-
Before serving, allow the pie to come to room temperature so the caramel softens slightly for easier slicing.
Helpful Tips
-
Warm ingredients help: If your peanut butter is very firm, warm it slightly so it blends smoothly into the caramel.
-
Don’t overcook the caramel: Once sugar is melted, turn off the heat before adding condensed milk to avoid scorching or separation.
-
Press crust evenly: Use the bottom of a cup or flat tool to ensure uniform thickness so the filling layer sits level.
-
Chill before slicing: A sharp knife dipped in hot water then wiped dry helps make clean slices.
-
Room temp serving: The pie firms up in fridge; letting it rest about 15 minutes at room temperature before slicing helps the texture.
-
Prevent cracks: Avoid overbaking; remove the pie when the caramel is just set and shows tiny wrinkles.
Substitutions and Variations
-
Cookie base swap: If Oreo cookies are unavailable, use ~250 g plain chocolate cookies + extra 80 g (≈ 5.5 tbsp) butter, as an alternate crust (see Note 1).
-
Crunch: Use crunchy peanut butter instead of smooth for added texture.
-
Nut‑free version: Try a salted caramel tart (omit peanut butter entirely) or use almond butter, cashew butter, or sunflower seed butter (if no allergy) as a substitute.
-
Darker chocolate: Use semi‑sweet or dark chocolate for more contrast vs. sweet crust.
-
Mini pies: Use smaller tart pans or ramekins and adjust baking time downward (watch carefully).
-
Caramel variation: Swirl a little salted caramel sauce on top before the chocolate layer for extra flair.
Storage Instructions
Store the pie in an airtight container in the refrigerator if your climate is warm. The chocolate and caramel layers firm up nicely. The pie will stay fresh and nearly as good for up to 1 week (tested). Note: in the fridge, the caramel becomes harder, so it’s best to bring it to room temperature before serving for proper softness. I suspect it freezes well too (wrap securely in plastic and foil), though I haven’t tested freezing personally. (See Note 4.)
Nutritional Information
Per serving (rough estimate):
-
Calories: 583 kcal
-
Carbohydrates: 56 g
-
Protein: 10 g
-
Fat: 37 g
-
Saturated Fat: 16 g
-
Cholesterol: 55 mg
-
Sodium: 356 mg
-
Potassium: 353 mg
-
Fiber: 2 g
-
Sugar: 45 g
-
Vitamin A: 595 IU
-
Vitamin C: 0.9 mg
-
Calcium: 143 mg
-
Iron: 2.8 mg
(Note: These values are approximate and depend on the exact brands and proportions of ingredients you use.)
Serving Suggestions
-
Serve slices with a dollop of lightly whipped cream or a scoop of vanilla ice cream.
-
Drizzle a little caramel or chocolate sauce over each slice for extra decadence.
-
Garnish with sea salt flakes or extra chopped peanuts for contrast.
-
Pair with a robust coffee, espresso, or strong black tea to balance sweetness.
-
For a party dessert table, cut into small bars or mini tarts so guests can sample a bite.
Frequently Asked Questions About Peanut Butter Caramel Pie
Can I make the crust ahead of time?
Yes — you can make the crust a day ahead and keep it covered at room temperature. When ready to use, just fill it and bake per instructions.
What if my caramel mixture splits or separates?
If the mixture breaks, it’s often due to high heat or adding condensed milk too quickly. Try whisking in a spoonful of warm cream or milk to bring it back together, and ensure you add wet ingredients off heat.
Do I have to bake the pie?
Yes – baking for 12 minutes helps set the caramel filling and develop the slight “skin” that holds structure when slicing. Skipping baking can lead to a runny filling.
How do I get clean slices?
Use a sharp knife dipped into hot water and wiped clean between cuts. Letting the pie sit at room temperature for about 10–15 minutes before cutting helps the caramel soften just enough.
Can I use dark chocolate or white chocolate for the topping?
Absolutely — dark chocolate gives more bittersweet contrast, while white chocolate makes it sweeter and more candy‑like. Choose based on your taste preference or to balance the sweetness.
Will the caramel get too firm in the fridge?
Yes, the caramel layer does firm in cold temps. That’s why you should let slices come to room temp before serving so it softens slightly (but still holds shape).
Can I freeze leftovers?
I believe so. Wrap individual slices or the whole pie well in plastic wrap and foil, then thaw overnight in the fridge. Let it sit at room temperature before serving. (Note: I haven’t personally tested freezing for long durations.)
Can I reduce sugar or make a “healthier” version?
You can try adjusting sugar slightly or using natural peanut butter (with no added sugar), but that may affect texture, firmness, and flavor — the balance in this recipe is intentionally rich.
Conclusion
I hope you love making this Peanut Butter Caramel Pie as much as I do. This pie brings together layers of texture and flavor—crisp chocolate crust, silky peanut butter caramel, and a glossy chocolate topping with peanuts—for maximum indulgence. Whether you’re celebrating with friends or simply rewarding yourself, this dessert is reliably showstopping yet surprisingly manageable. Thank you for following along. May your kitchen smell of warm caramel and chocolate, may each bite delight your taste buds, and may this pie become a new favorite in your dessert repertoire. Happy baking, and enjoy every sweet slice!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Peanut Butter Caramel Pie
- Total Time: 2 hours 32 minutes (includes chilling)
- Yield: 12 servings 1x
Description
A rich and creamy Peanut Butter Caramel Pie made with an Oreo cookie crust, smooth peanut butter caramel filling, and a luscious chocolate ganache topping. Finished with chopped peanuts for crunch, it’s the perfect no-fuss dessert for holidays, potlucks, or everyday cravings
Ingredients
Crust:
274g Oreo cookies (~28 cookies or 2 rows)
60g unsalted butter (4 tbsp), melted
Pinch of salt
Filling:
100g unsalted butter
½ cup (110g) packed brown sugar
1 can (395g) sweetened condensed milk
¼ cup (65ml) full-fat cream
1 tsp salt
1 cup (280g) smooth peanut butter
Topping:
⅓ cup (85ml) heavy cream
150g milk chocolate chips
¼ cup chopped peanuts
Instructions
Prepare the pan & preheat
Grease and line the base (only) of a 23 cm / 9‑inch tart tin with loose base, or use a similar size springform or pie dish. Preheat your oven to 160 °C / 325 °F (for all oven types).
2. Make the crust
Blitz the Oreo cookies in a food processor until they become fine crumbs.
Add the melted butter and a pinch of salt, and pulse until the mixture resembles wet sand (scrape down the sides as needed).
Transfer to the lined tin and press firmly across the base and slightly up the sides (use a flat-bottomed cup or measuring tool to press evenly).
Place the tin on a baking tray for easier handling when putting into or removing from the oven.
3. Prepare the peanut butter caramel filling
Melt the butter in a large saucepan set over medium heat. Add the brown sugar, stirring gently until the sugar begins to melt. (It may not fully integrate into the butter—this is okay.)
Turn off the stove. Quickly pour in the condensed milk and cream while whisking continuously to combine.
Once smooth, stir in the peanut butter and salt until fully incorporated and silky.
Pour the filling into the crust. Bake for 12 minutes, or until the surface of the filling develops a light “wrinkled skin.”
Remove from the oven and let it rest for 20 minutes, allowing the filling to settle.
4. Add the chocolate topping & peanuts
In a heatproof bowl, combine the cream and chocolate chips. Microwave in two 30‑second bursts (stirring between) until smooth and glossy.
Pour the melted chocolate over the cooled caramel filling. Allow it to sit about 10 minutes to firm up slightly.
Sprinkle the rough peanuts on top.
Refrigerate the assembled pie for at least 2 hours to fully set the chocolate and caramel.
Before serving, allow the pie to come to room temperature so the caramel softens slightly for easier slicing.
Notes
Use smooth or crunchy peanut butter.
Substitute Oreos with 250g plain chocolate cookies + 80g butter.
For nut-free version, omit peanut butter and follow a caramel tart recipe.
Keeps in fridge up to a week. Bring to room temp before serving.
Freezing is likely possible, though untested.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 583
- Sugar: 45g
- Carbohydrates: 56g
- Protein: 10g