salted caramel peanut butter cream pie
Just looking at these photos makes me shed a tear.
Why? Because this pie is allll gone — partially thanks to my family, but mostly because of me. I did this to myself. And now I have to wait until later this summer to make it again. Harrumph.
Until then, let’s talk about why you need to get this nearly no-bake pie into your life. Two words: Caramel yogurt.
I’ll give you a moment to retrieve your jaw from the floor.
Soooo the geniuses of Liberté are soon releasing two new indulgent flavors of yogurt — caramel and cappuccino — and when they asked me to sample them and come up with dessert recipes using the new yogurts I was all “YES HECK YES.” Caramel-flavored yogurt, are you kidding me? Cappuccino yogurt — is this real life? The answer is yes, hallelujah and now let’s all camp out in front of the grocery store until the first shipment of the new yogurts come in. Or, perhaps more realistically/less creepily, keep a keen eye out for them in the yogurt aisle for when they arrive later this summer. Your choice. I won’t tell you which one I’m doing so you don’t think I’m weird and we can stay friends.
Anywho, I promised we’d talk about this pie. Here’s the situation: There’s a chocolate cookie crust that you pre-bake (and that’s the end of the baking for this one!). Then, you top it with a filling of frozen whipped topping, sea salt, sugar and Liberté Méditerranée Caramel Yogurt (uhhhh yeah this definitely tips the scales in favor of indulgence and against health, but YOLO), freeze it until the topping is set, then top it with homemade whipped topping, a drizzle of peanut butter glaze and a sprinkling of peanuts.
I’ll give you another moment to retrieve your jaw from the floor.
Here are a few pro tips for making the most of this magical frozen treat: One, run a sharp, clean knife under hot water and dry it off just before slicing the pie, so you can get pretty/perfect slices. Two, let the pie slices thaw a bit before eating them — that slightly-melted-but-still-cold moment is DA BEST for this pie. And three, don’t feel any guilt if you find yourself compelled to finish the whole thing in one sitting. I mean, someone’s got to eat it before it completely melts, amiright? Ahem.
If you need me, I’ll be in the tent outside my grocery store — I mean, hanging by the yogurt aisle — I mean, waiting patiently at home until I hear word that my salty, caramely, peanut buttery pie dreams can come true again.
P.S. Keep your eyes peeled for a dessert recipe using the cappuccino yogurt — it’s coming soon!
PrintSalted Caramel Peanut Butter Cream Pie
- Prep Time: 4 hours 20 mins
- Cook Time: 10 mins
- Total Time: 4 hours 30 mins
- Yield: 1 9-inch pie 1x
Ingredients
For the crust:
- 1 1/2 cups fine chocolate wafer crumbs (about 30 cookies)
- 2 tablespoons granulated sugar
- Pinch salt
- 4 tablespoons (1/2 stick) unsalted butter, melted
For the pie:
- 2 (6 oz) containers Liberté® Méditerranée Caramel Yogurt
- 1 (8 oz) container frozen whipped topping, thawed
- Pinch sea salt
- 3/4 cup heavy cream
- 1 tablespoon granulated sugar
- Salted peanuts, for topping
For the peanut butter glaze:
- 1/3 cup powdered sugar
- 2 tablespoons creamy peanut butter
- 2 to 3 tablespoons milk
Instructions
- Heat oven to 350°F. In a small bowl, stir together cookie crumbs, sugar, salt and melted butter until well combined.
- Press mixture evenly and firmly into the bottom and sides of a 9-inch pie plate. Bake 10 to 12 minutes until set. Cool completely on a cooling rack.
- In a large bowl, stir together yogurt, whipped topping and sea salt until well combined. Pour and spread evenly into pie plate.
- Freeze pie at least 4 hours to set.
- Meanwhile, make the peanut butter glaze: Combine powdered sugar, peanut butter and milk in a small bowl, adding more milk or powdered sugar as needed to create a smooth glaze. Drizzle glaze over frozen pie.
- Combine heavy cream and sugar in a bowl and beat on high speed with a stand mixer or electric hand mixer until stiff peaks form. Spoon whipped cream over pie. Sprinkle with salted peanuts.
- Let pie sit out at least 15 minutes after removing from freezer before slicing.
Liberté Méditerranée Caramel Yogurt will be arriving in stores later summer. Here is a link to Liberté’s product locator to find a retailer near you: http://liberteusa.com/Product-Locator
Disclosure: I received compensation and sample yogurts from Liberté for recipe development purposes. All opinions are my own.
I’ll take a slice please. Oh no! It’s gone? Sigh. Guess I’ll have to make one myself. But I’m sure my family will devour mine too.
Happy Thursday!
It’s a good thing I’m typing these words instead of speaking them, because my jaw is still on the floor. CARAMEL yogurt? CAPPUCCINO? Shoot me dead. This pie is insanity! You don’t have to tell me twice to eat the whole thing in one sitter…sister’s got a need for PB and that need shall be filled via PIE!
Love everything about this pie! Can’t wait to get my hands on that yogurt!
Lordy this looks delicious!!!! Must try that caramel yogurt when it comes out!!!
I didn’t think it was possible for pb pie to get any better. Oh my word!
Seriously you expected this pie to last any amount of time? Unfortunately it is entirely too easy to make. What a fab recipe. I pinned it.
STOP IT. Except don’t. Need this!!!
I need that yogurt! This sounds amazing!
Man caramel yogurt? What will they come up with next! Also, that peanut butter drizzle looks amazing!
Oh my gosh!!! I am completely in love with this pie! And that caramel yogurt sounds to die for! Yup, I think I would inhale this all by myself!
Yep, my jaw totally dropped to the floor! Love the salted caramel flavor and the cappuccino would be amazing too. No bake pies are the best!
I want to live in this pie. Goodness gracious!
That looks dangerously delicious! Fantastic recipe 🙂
Happy Blogging!
Happy Valley Chow
this is a combination of all of my favorite things. and i love the pro tips!
This is like my dream pie! Absolutely amazing! And gorgeous pics!!