Chocolate Peanut Caramel Pie

By chelyc13

Ingredients

• FOR PIE:
• 1/2 (15oz) box refrigerated pie crust
• 1 cup butter, divided
• 6 (1oz) squares semisweet chocolate, coarsely chopped
• 1 3/4 cups sugar, divided
• 4 large eggs
• 1/2 cup all purpose flour
• 1/4 cup milk
• 1 (7oz) jar marshmallow creme
• 1 teas vanilla extract
• 1 cup salted dry roasted peanuts
• 40 caramels, unwrapped
• 1/4 cup evaporated milk
• FOR CHOCOLATE GANACHE:
• 4 (1oz) squares, semisweet chocolate, chopped
• 2 tblsp heavy whipping cream

Details

Servings 1

Preparation

Step 1

FOR PIE:

1. Preheat oven to 350.

2. On a lightly flour surface, unroll piecrust. Roll pastry into a 14 inch circle. Press pie crust into a 10 inch ddep dish pie plate; crimping edges, if desired. Fill with pie weights or dried beans; bake for 10 minutes. Let cool; remove pie weights.

3. In a medium bowl, combine 3/4 cup butter and chopped chocolate. Microwave on high in 30 second intervals, stirring after each, until melted and smooth (about 1 1/2 minutes total). Whisk in 3/4 cup sugar. Add eggs, one at a time, whisking after each until combined. Whisk in flour. Pour chocolate mixture into crust. Bake for 25 minutes; let cool.

4. In a medium saucepan, combine 1 cup sugar, 1/4 cup butter, and milk. Bring to a boil oveor medium ghih heat, stirring occasionally. Boil for 5 minutes. Revore from heat; stir in marshmallow creme and vanilla. Pour over chocolate layer. Sprinkle evenly with peanuts. set aside to cool.

5. In a small saucepan, combine caramels and evaporated milk. Cook over low heat, stirring frequently, until melted and smooth. Spread over peanut layer. Chill for 2 hours.

6. Spread warm chocolate ganache over caramels and sprinkle with chopped peanuts, if desired. Chill berfore serving.

FOR GANACHE:

In a small bowl, combine chocolate and cream. Microwave on high in 30 second intervals, stirring after each, until melted and smooth (about 1 minutes total).