Courtesy: Christie Burns, winner of Pillsbury Pie Crusts Pie Baking Championship at the Arkansas State Fair.
1 Pillsbury Refrigerated Pie Crust
1 (14 oz) pkg caramels, unwrapped
1/4 cup milk
1 1/2 cups Spanish peanuts, plus extra for topping
1 ( 14 oz) can sweetened condensed milk
1 egg, beaten
1/3 cup peanut butter
8 oz mini or chopped chocolate peanut butter cups
1.55 oz milk chocolate candy bar, melted
1/4 teaspoon kosher salt
Heat oven to 450 degrees F. Prepare pie crust according to package directions for unfilled one crust pie using a 9-inch pie pan. Bake for 9 to 11 minutes or until lightly browned.
In a glass bowl, microwave caramels and milk for 1-2 minutes until melted. Reserve 2 tablespoons of caramel for topping. Add peanuts to caramel and stir.
Pour caramel mixture into baked pie crust. In a glass bowl, combine sweetened condensed milk, egg and peanut butter until blended. Stir in chocolate peanut butter cups. Pour in crust over caramel mixture. Reduce oven temperature to 350. Bake pie for 30-35 minutes or until filling is set.
Cool pie completely. Drizzle melted chocolate bar over top of pie. Sprinkle with extra peanuts and melted caramel.
Lightly sprinkle kosher salt evenly over top of pie. Makes 8-10 servings.
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