This creamy peanut butter pie has a ribbon of caramel mixed in and a lot of caramel layered on top! The caramel gets complimented by a sprinkle of sea salt!
When I was in high school, my friends and I would come downtown for the day to shop. At the time, there wasn’t a whole lot going on in Cincinnati. We didn’t have the retail or the foodie scene we have today. I think we did have a Saks 5th Avenue (fun for browsing), a few odds and end retail spots and one really cool diner.
The Diner, as it was aptly named, looked like any other self-respecting diner. It was silver on the outside and retro on the inside. It was THE place to eat. The burgers were big, juicy and greasy, the fries were seasoned and crisp. And don’t get me started on the milkshakes! The best part of the place was the huge pie case. I’m sure you’ve seen pictures of diners with tall, clear rotating pie cases, well that’s what this Diner had. Big, fluffy pieces of pie with mile high mounds of cream and meringue. They were a site to behold. My biggest regret was never ordering pie.
This salted caramel peanut butter pie recipe pays homage to diner pie all over the world. It has the creamiest, fluffiest peanut butter filling that is swirled with caramel sauce and rests on a chocolate cookie crust. Caramel sauce also makes a grand appearance as its own layer on top of the pie, the sprinkling of sea salt compliments the sweetness of the caramel (Love salted caramel too? Then you have to see these Salted Caramel Brownies or this Salted Caramel No Bake Elair Cake. The pie is topped off with as little or as much whipped cream that you like and chopped Snickers candies!
Sadly, that diner has closed its doors long ago. But it has left in its place both memories and inspiration!
- 9 oz chocolate wafer cookies
- 4 tablespoons butter
- 1 cup creamy peanut butter
- 8 oz softened cream cheese
- ½ cup sugar
- ½ cup plus 3 tablespoons caramel sauce, divided!
- 16 oz whipped topping, divided
- 1 cup chopped mini Snickers
- Pinch of sea salt
Preheat the oven to 350 degrees. Place wafer cookies in a food processor and pulse until cookies become fine crumbs. Stream in the melted butter and continue to process until combined. Press crust into a 9-inch pie plate. Bake the crust for 15 minutes or until set. Freeze crust while you prepare the filling.
In the bowl of a mixer, combine the peanut butter, cream cheese, and sugar until combined. Stir in 3 tablespoons of caramel sauce until well blended. Fold in 8 oz of whipped topping. Pour filling over crust.
Place the remaining 1/2 cup of caramel sauce over the top and sprinkle with sea salt. Cover pie with remaining whipped cream and chopped candies.
Amount Per Serving Calories 623Total Fat 41gSaturated Fat 18gCholesterol 73mgSodium 344mgFiber 2gSugar 29gProtein 11g