Ingredients
FOR THE CRUST
1 cup crushed pretzels
9 graham crackers full rectangles
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
FOR THE FILLING
8 oz cream cheese
1 cup peanut butter smooth
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
FOR THE CARAMEL
1/2 cup granulated sugar
4 TBS water
2 tsp light corn syrup
3/4 cup heavy whipping cream
1 tsp vanilla extract
1 tsp salt
Garnish
Salted peanuts
Chocolate peanut butter cups
crushed pretzels
Instructions:
For the Crust
1. Preheat your oven to 400℉. Spray an 8-inch pie pan with nonstick spray and set aside.*
2. In a food processor, combine the pretzels, graham cracker crumbs, melted butter and granulated sugar. Pulse until the mixture resembles "wet sand."
3. Firmly press the crust into the pie pan, pushing it up against the sides a bit.
4. Bake the crust for 7 minutes and then remove from oven to cool completely before assembly.
For the Filling
5. In a medium size bowl, combine the peanut butter and cream cheese and mix until combined. Mixture will be slightly thick. Set aside.
6. In a stainless steel bowl, beat the whipping cream, powdered sugar and vanilla on medium-high speed until still peaks form.
7. Fold the whipped cream into the peanut butter mixture until smooth.
For the Caramel
8. Mix sugar, water and corn syrup in a small saucepan.
9. Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.
10. Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
11. Mix in salt and vanilla. Stir to combine. Let cool to room temperature.
Instructions:
For the Crust
1. Preheat your oven to 400℉. Spray an 8-inch pie pan with nonstick spray and set aside.*
2. In a food processor, combine the pretzels, graham cracker crumbs, melted butter and granulated sugar. Pulse until the mixture resembles "wet sand."
3. Firmly press the crust into the pie pan, pushing it up against the sides a bit.
4. Bake the crust for 7 minutes and then remove from oven to cool completely before assembly.
For the Filling
5. In a medium size bowl, combine the peanut butter and cream cheese and mix until combined. Mixture will be slightly thick. Set aside.
6. In a stainless steel bowl, beat the whipping cream, powdered sugar and vanilla on medium-high speed until still peaks form.
7. Fold the whipped cream into the peanut butter mixture until smooth.
For the Caramel
8. Mix sugar, water and corn syrup in a small saucepan.
9. Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.
10. Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
11. Mix in salt and vanilla. Stir to combine. Let cool to room temperature.
12. Once the crust is cooled completely, pour about 3/4 of the caramel onto the crust and spread on the bottom and the sides with the back of a spoon.
13. Pour all of the filling into the pie pan, on top of the caramel, and spread evenly.
14. Sprinkle the top with peanuts, chocolate peanut butter cups and the remaining caramel.
* The pan was very full, Next time I will divide in 2 and make 2 smaller pies or use a deep dish pan.
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