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
- 1.5 cups dry roasted unsalted peanuts
- 0.5 cup granulated sugar
- 3 tablespoons salted butter (cubed)
- 0.25 cup heavy cream
- 1 teaspoon vanilla extract
- 0.5 teaspoon kosher salt
Instructions
- Preheat oven to 400°F (200°C). Roll out the pie crust and transfer to a 9-inch pie plate; crimp edges.
- Line crust with parchment paper and fill with weights; bake for 15 minutes. Remove weights and parchment, then bake another 15 minutes until golden brown.
- In a saucepan over medium heat, combine peanut butter chips, sweetened condensed milk, and salted butter until melted and smooth.
- Stir in vegan marshmallows until completely melted.
- Pour filling into baked crust and sprinkle dry roasted peanuts on top.
- In a small saucepan, melt granulated sugar over medium heat until amber; add cubed butter until melted.
- Stir in heavy cream off heat, then mix in vanilla extract and kosher salt. Let cool slightly before drizzling over the peanuts on the pie.
- Refrigerate for at least 4 hours before slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg