clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salted Caramel Peanut Butter Cream Pie

  • Author: Girl Versus Dough
  • Prep Time: 4 hours 20 mins
  • Cook Time: 10 mins
  • Total Time: 4 hours 30 mins
  • Yield: 1 9-inch pie 1x



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


  1. Heat oven to 350°F. In a small bowl, stir together cookie crumbs, sugar, salt and melted butter until well combined.
  2. 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.
  3. In a large bowl, stir together yogurt, whipped topping and sea salt until well combined. Pour and spread evenly into pie plate.
  4. Freeze pie at least 4 hours to set.
  5. 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.
  6. 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.
  7. Let pie sit out at least 15 minutes after removing from freezer before slicing.