Salted Peanut Butter Pie Recipes

SALTED PEANUT BUTTER PIE

Steps:

• For the caramel sauce: Preheat the oven to 350 degrees F.
• Line a 10-inch springform pan with parchment paper and set aside.
• Add the sugar to a heavy-bottomed saute pan over medium heat and let the sugar melt without stirring. Continue to cook until the sugar turns a deep brown color around the edges, but is still clear in some places, 3 to 4 minutes, then turn off. Stir, making sure all the sugar has melted. Slowly pour in the cream, stirring the entire time, and being careful because the sugar is very hot and will probably splatter. If the caramel sauce seizes up, just return it to the heat and stir until all the lumps dissolve. Stir in the salt and set aside to cool.
• For the crust: Add the pretzels and graham crackers to a food processor and pulse until ground. Drizzle in the melter butter and pulse to evenly coat. Transfer the pretzel mixture to a bowl and pour in 1/2 cup caramel sauce. Stir to combine and press into the bottom and 1 1/2 inches up the sides of the prepared springform pan. Bake for 10 to 12 minutes. Set aside to cool.
• For the filling: Whip the sugar and cream cheese in a stand mixer fitted with the paddle attachment until evenly combined. Add the cream and continue to whip until smooth and light. Add the peanut butter and mix until the filling is creamy and well combined. Add the filling evenly to the cooled crust.
• For the garnish: Whip the heavy cream and sugar in a stand mixer fitted with the whisk attachment until light and fluffy and the cream holds the shape of the whisk. Spoon it evenly over the filling. Refrigerate for 45 to 60 minutes or until ready to serve. Drizzle with the remaining caramel sauce and sprinkle peanuts on top just before serving.

SALTED PB&J ICE CREAM PIE

Steps:

• Crust:
• Preheat oven to 275°F. Place crackers in a deep pie dish (a shallower one will work but you may have some filling left over) and gently crush with your hands until you have a mix of dime-size pieces, small crumbs, and everything in between. Add peanuts, brown sugar, and salt and toss to combine. Drizzle in butter and toss to evenly coat. Using your hands and the bottom of a measuring cup, press firmly and evenly into bottom and up sides of dish. (Mixture will look and feel crumbly, but it will hold together when baked.) Bake crust until a shade darker, 20-25 minutes. Let cool.
• Do Ahead: Crust can be baked 3 days ahead. Store tightly wrapped at room temperature, or freeze up to 1 month.
• Filling and assembly:
• Pour water into a medium saucepan to come 1½" up the sides and bring to a bare simmer over medium-low heat. Whisk eggs, brown sugar, and salt in a large heatproof bowl just to combine (or use the bowl of a stand mixer if you've got one). Set over saucepan (bowl should not touch water) and heat egg mixture, stirring constantly with a heatproof rubber spatula, until sugar dissolves, about 4 minutes (mixture will no longer feel gritty when rubbed between your fingers). If you are concerned about undercooked eggs, heat mixture longer, still stirring constantly, until an instant-read thermometer registers 165°F, about 3 minutes more. Remove bowl from heat and add vanilla to egg mixture. Using an electric mixer, beat on high speed until thick and pale and doubled in volume, about 10 minutes. (Or, if using a stand mixer, beat with the whisk attachment, 6-8 minutes.)
• Using spatula, mix peanut butter in another large bowl to loosen up and smooth out. Stir one third of egg mixture into peanut butter to lighten, then gently fold in half of remaining egg mixture, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl, until just combined. Repeat with remaining egg mixture (it will lose a lot of volume, and that's okay).
• Starting on low speed and gradually increasing to medium-high, beat cream in the same bowl you used for egg mixture (no need to wash) until soft peaks form, about 2 minutes. Gently fold into peanut butter mixture and scrape into crust. Dollop jelly all over; swirl with a butter knife. (For more defined swirls, freeze pie 30 minutes before adding jelly.) Freeze at least 8 hours before serving.
• To slice, run a chef's knife under hot water to warm up the blade, then wipe to clean and dry between slices. Use an offset spatula or fork to loosen slices from dish. If pie is frozen very hard, you may need to let it temper in the fridge 30 minutes before serving.
• Do Ahead: Pie can be made 2 weeks ahead. Wrap tightly and freeze.