Salted Caramel Pie 2012 Professional Nut CRUST 1/2 cup unsalted butter, melted 1 cup + 1 Tbsp all purpose flour 1 cup Planters peanut butter, finely chopped in a food processor 1 Tbsp superfine sugar Preheat the oven to 375 F. In the bowl of a food processor, combine all of the ingredients until they look like a paste, approximately 1 minute. Press the dough evenly into the bottom of a deep dish pie pan with your hands. Bake for 18-20 minutes until the crust is no longer wet and the edges and center are lightly browned. Remove from oven and set aside to cool completely. PEANUT BUTTER MOUSSE 1 cup powdered sugar 8 oz cream cheese 3/4 cup peanut butter, preferably Planters 1 cup Cool Whip Place the first 3 ingredients in a stand mixer and combine. Fold in the Cool Whip. Set aside. OTHER LAYERS 8oz Smucker’s Topping, Hot Caramel, divided 6 oz Planter’s Smooth Peanut Butter, divided 1 1/2 cups crushed Planter’s peanuts GARNISH 2 cups whipping cream 5 Tbsp sugar In a stand mixer, whip the whipping cream and sugar to stiff peaks. Set aside. In the cooled peanut crust, place 1/2 of the Peanut Butter mousse. On top of the mousse, pour 4 oz of caramel. Place the pie into the refrigerator for a few minutes so that the caramel has a chance to harden. Once the caramel hardens, pour 3 oz of peanut butter over the caramel and top with half of the crushed peanuts. Place the pie back into the refrigerator to harden. Once the pie has firmed up, repeat all of the layers and garnish the top with the whipped cream.