Caramel PB Cream Pie

Instructions

Caramel Sauce

1. Combine sugar and water in a heavy-bottomed, 3-quart saucepan. Cook over medium heat until sugar dissolves, turns clear and starts to bubble (about 3-4 minutes).
2. At this point, don’t stir again. Allow mixture to bubble, gently swirling saucepan occasionally, until mixture thickens and turns a deep amber color (about 8-12 minutes). Watch carefully so mixture doesn’t burn.
3. Add butter and whisk until completely melted. Remove pan from heat. Slowly pour in cream, whisking continuously until fully incorporated. Cool in pan for 10 minutes then pour into a glass jar to cool completely.

Graham Cracker Crust

1. Preheat oven to 350 degrees.
2. Thoroughly combine all crust ingredients in a deep-dish pie plate.
3. Press evenly into bottom and sides of pie plate.
4. Bake for 10 minutes.  Cool completely.

Peanut Butter Cream

1. In a large bowl, combine cream cheese, confectioners’ sugar and peanut butter. Mix well.
2. Slowly add milk and mix well.
3. Fold in whipped topping.

To Assemble Pie

1. Pour peanuts evenly into the bottom of the graham cracker pie crust.
2. Gently pour in enough caramel sauce to completely cover peanuts. (Cover and save any remaining caramel sauce for another usage.)
3. Spoon peanut butter cream over the caramel and smooth evenly into the pie crust.
4. Spoon on enough thawed whipped topping to completely cover the peanut butter cream.
5. Grate some semi-sweet chocolate over the top to finish.
6. Refrigerate at least an hour before serving.