Dark's Kitchen


1 1/2 C pretzels
2/3 C unsalted butter, melted

Caramel Sauce;

1 1/3 C sugar
1/3 C water
1 1/4 C heavy cream
1 C roasted, salted peanuts
1/3 C crème fraiche


1 1/4 C creamy peanut butter
1 8 oz. cream cheese
1 C heavy cream
1/2 C sugar
1/2 tsp vanilla extract
1/4 tsp sea salt
whipped cream, optional


Preheat oven to 350 F degrees.

Pulse pretzels in a food processor until semi-finely ground, or chop by hand.

Drizzle in melted butter until coarse mixture comes together.

Turn out into a 9 or 10 inch pie plate. Firmly press to form a packed crust.

Bake for 8-10 minutes, or until dry and set. Set aside.

In a medium saucepan, over medium heat, cook 1 1/3 C sugar and water.

Cook for 10 minutes, stirring frequently, or until mixture is a dark, amber color.

Remove from heat. Slowly and carefully, add heavy cream.

Return to heat and bring to a boil, stirring continuously, until smooth again.

Pour into a bowl and stir in crème fraiche.

Refrigerate 35-45 minutes, or until chilled. Mix in peanuts.

In a large bowl or mixer, beat peanut butter and cream cheese, on medium-high speed, until pale, fluffy and smooth.

Gradually add sugar, vanilla extract, and sea salt. Beat until fully incorporated.

In a separate, medium bowl, beat heavy cream until soft, medium-stiff peaks form.

Fold 1/3 C peanut butter mixture into heavy cream.

Repeat with remaining peanut butter, in 1/3 C increments.

Pour caramel sauce evenly layer over crust.

Smooth peanut butter mixture over caramel sauce, making sure to not blend.

Refrigerate 30-40 minutes, or until set.

Garnish with whipped cream, if desired.
Caramel Peanut Butter Pie
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