Salted Caramel Candy Bar Overload Peanut Butter Pie


8 ounces softened cream cheese
8 ounces thawed whipped topping
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
Pinch of kosher salt
1 cup confectioner's sugar
1 chocolate crumb pie crust


2 Snickers bars, chopped
4 Reese's Peanut Butter Cups (2 packages), chopped
Salted caramel sauce (any store-bought or homemade caramel sauce would work fine)
A few pinches of coarse sea salt (optional)


In a large mixing bowl, whip together with an electric mixer the cream cheese, whipped topping, peanut butter, vanilla extract and salt on high - about two minutes. Reduce mixer speed to low and carefully add in the confectioner's sugar - a 1/4 of a cup at a time until combined. Increase speed to high and beat for another two minutes.

Spread into a prepared chocolate pie crust. Place in freezer for, at least, three hours. (Overnight is best.) Chopped candy bars can be added on top when pie is first made (prior to freezing) or at time of serving.

Remove pie from freezer about fifteen minutes prior to serving. Slice, plate and drizzle each piece with desired amount of salted caramel at time of service. Top with a pinch of coarse salt if desired.

NOTE: I prefer this pie served from frozen. However, if you'd like a fluffier consistency and a thawed center, allow to sit out on the counter for about an hour prior to serving. Or, the pie can simply be refrigerated overnight prior to serving.

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