Ingredients
Scale
- unbaked pie crust
- 10 ounces peanut butter chips
- 1 (14-ounce) can sweetened condensed milk
- 3 tablespoons salted butter
- 2 cups miniature vegan marshmallows
- 1 ½ cups dry roasted unsalted peanuts
- ½ cup granulated sugar for caramel topping
- 3 tablespoons salted butter (for caramel topping)
- ¼ cup heavy cream for caramel topping
- 1 teaspoon vanilla extract for caramel topping
- ½ teaspoon kosher salt for caramel topping
Instructions
- Preheat oven to 400°F.
- Roll out the unbaked pie crust and place it into a 9-inch pie plate. Prick the bottom and sides with a fork.
- Line with parchment paper and fill with weights; bake for 15 minutes. Remove weights and parchment; bake for another 15 minutes until golden brown.
- In a saucepan over medium heat, melt peanut butter chips, sweetened condensed milk, and butter together.
- Stir in vegan marshmallows until melted.
- Pour filling into baked crust; top with dry roasted peanuts.
- For caramel topping, melt sugar over medium heat until amber; add cubed butter and stir until melted.
- Mix in heavy cream, vanilla extract, and kosher salt; cool slightly before drizzling over peanuts.
- Refrigerate for at least 4 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (107g)
- Calories: 280
- Sugar: 23g
- Sodium: 115mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg