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Salted Caramel Peanut Butter Pie

Salted Caramel Peanut Butter Pie on white plate with fork
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An easy no bake pie, with a creamy peanut butter caramel base and fluffy peanut butter whipped cream, plus a drizzle of extra caramel and a sprinkle of flaky sea salt!

Ingredients

Scale
  • 1 cup creamy peanut butter, divided
  • 8 ounces cream cheese, softened to room temperature
  • 3/4 cup caramel sauce, divided, plus more for garnish
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon vanilla
  • 9-inch diameter prepared graham cracker crust (store-bought or homemade)
  • flaky sea salt, for garnish

Instructions

  1. Add the softened cream cheese, 3/4 cup of the peanut butter, 1/2 cup of the caramel sauce and the 1/4 teaspoon salt to a large bowl or the bowl of a stand mixer. Using a hand mixer or the paddle attachment of a stand mixer, beat the mixture on medium-high speed until fluffy, about 1 minute.
  2. Spread the peanut butter mixture evenly onto the prepared graham cracker crust. Drizzle the remaining 1/4 cup caramel sauce on top, swirling it into the peanut butter mixture with a spoon (do not mix it in completely!).
  3. In a separate large bowl (or the cleaned bowl of your stand mixer), add the heavy whipping cream, powdered sugar, vanilla, and remaining 1/4 cup peanut butter. With a hand mixer or the whip attachment of a stand mixer, whip the heavy cream mixture on medium-high speed until stiff peaks form, about  3 – 4 minutes.
  4. Spread the peanut butter whipped cream on top of the peanut butter caramel layer. Cover the pie and refrigerate for at least 3 hours or up to 12 hours. Right before serving, drizzle additional caramel sauce over the top and sprinkle with flaky sea salt.

Notes

If desired, you can make the peanut butter whipped cream at the same time as the rest of the pie, but refrigerate it in a separate covered container, adding it to the pie right before serving. This would be a good option if you want to do most of the prep work ahead of time, but don't have a cover for the pie that would allow space for the whipped cream. Alternatively, you can make the peanut butter whipped cream right before serving. 

For the caramel, I used a store-bought caramel sauce that is available near the ice cream toppings. If you have the option, choose one with a thick, yet pourable, consistency.

To create the most volume in the peanut butter whipped cream, the heavy whipping cream should be very cold. If you have the time, you can place the bowl and beaters in the freezer for a few minutes before whipping to keep everything extra cold!

Find it online: https://nibbleanddine.com/salted-caramel-peanut-butter-pie/