I had a wonderful Thanksgiving with my family! Hope you guys had a wonderful Thanksgiving and long weekend as well! I made this pie for Thanksgiving because I wanted to bake something a little different. My sister made a creamy pumpkin pie and my mom made a delicious apple cranberry pie, so I wanted to make a pie that wasn’t fruit-based. This caramel peanut butter mousse pie came out amazing! It has a layer of peanut butter and then a layer of browned caramel sauce that is mixed with salted peanuts. This pie is definitely not low-fat, but it’s so delicious and rich. The flavor combination of peanut butter and caramel gives you that sweet/salty combination that is to-die-for.
What was your favorite Thanksgiving pie? Do you like to stick to the classics or try something new?
- 2 1/2 cups flour
- 1 tsp salt
- 1/2 cup unsalted butter, cut into chunks
- 1/2 cup shortening
- 7 tbsp ice cold water
- 1/3 cup plus 2 tbsp packed dark brown sugar
- 3 tbsp plus 1/4 cup whipping cream
- 2 tbsp unsalted butter
- 1 3-ounce package cream cheese, room temperature
- 1/3 cup creamy peanut butter
- 1tsp vanilla extract
- 1/2 cup packed dark brown sugar
- 6 tbsp unsalted butter
- 1/4 cup water
- 2 tbsp light corn syrup
- 4 tbsp whipping cream
- 3/4 cup roasted peanuts
- In the bowl of a stand mixer, beat flour, salt, and shortening until smooth.
- Add butter chunks and water to mix and beat until a dough forms.
- Wrap dough in plastic wrap and chill for about 30 minutes.
- Meanwhile, preheat oven to 350 degrees.
- Cut dough in half. You can wrap the other half in plastic wrap and freeze for future use.
- Roll out dough on lightly floured surface to an 11″ round. Transfer dough to 9″ tart pan with removable bottom. Trim edges and poke holes in the bottom and sides of the pan with a fork. Bake until crust is golden, about 15-20 minutes. Cool completely on rack.
- Combine 1/3 cup sugar, 3 tbsp cream, and butter in heavy small saucepan. Stir over medium heat until sugar dissolves and butter melts. Pour into medium bowl and cool to room temperature.
- Add cream cheese, peanut butter, and vanilla to brown sugar mixture and using electric mixer, beat until smooth.
- Whisk remaining 1/4 cup cream with remaining 2 tbsp brown sugar in small bowl to stiff peaks and fold into peanut butter mixture.
- Spoon filling into tart shell and smooth top. Refrigerate until firm, about 1 hour.
- Stir first 4 ingredients and 2 tbsp cream in heavy medium saucepan over low heat until sugar dissolves.
- Increase heat to medium and stir slowly, about 8 minutes.
- Remove from heat and add 2 tbsp cream and nuts. Let stand just until cool, about 20 minutes.
- Spoon over filling and chill until set, at least 2 hours or overnight.
- Top with whipped cream.