Caramel Apple Peanut Butter Paradise
Author: 
Recipe type: Pie
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A shortbread cookie crust is layered with peanut butter pudding, light cream cheese, and gooey caramel cinnamon apples, all topped with crunchy toasted pecans.
Ingredients
  • 1 cup + 3 tablespoons all-purpose flour, divided
  • ½ cup butter, softened
  • 1⅓ cups powdered sugar, divided
  • 4 egg yolks
  • ½ cup brown sugar
  • 1¾ cups milk
  • 1 cup creamy peanut butter
  • 6-7 medium apples, peeled, cored and sliced (about 8 cups)
  • ¾ cup granulated sugar, divided
  • 3 tablespoons freshly squeezed orange juice
  • 1 teaspoon cinnamon
  • 1 cup heavy whipping cream
  • 8 ounces reduced fat cream cheese, softened
  • 2-3 tablespoons caramel sundae topping*
  • ½ cup chopped pecans, toasted
Instructions
  1. Heat oven to 350˚F. Spray a 10-inch pie plate with nonstick cooking spray. For crust, mix 1 cup flour, butter and ⅓ cup powdered sugar together in a small bowl. Press into the bottom, and ½ way up the sides of the pie plate (I use my hand, since mixture can stick to a spoon). Bake at 350˚F for 14-17 minutes. Cool completely.
  2. For the pudding, make a paste of the egg yolks, 3 tablespoons flour, remaining ½ cup granulated sugar, brown sugar and small amount of the milk in a heavy medium saucepan. In a microwave-safe bowl, heat remaining milk 1 minute. Slowly add milk to the egg mixture and, stirring constantly, cook over medium low heat 10 minutes or until thick (mixture will thicken more as it cools). Remove from heat and stir in peanut butter. Pour into medium bowl, then press plastic wrap onto the surface of the pudding, to eliminate a skin. Refrigerate till completely cool, about 30 minutes.
  3. Meanwhile, place apples, ¼ cup granulated sugar, orange juice and cinnamon in medium saucepan. Cook over medium heat, stirring occasionally, until boiling. Reduce heat and cook, stirring occasionally, until apples are tender, about 6-8 minutes. Let cool in refrigerator, about 20 minutes.
  4. In a small chilled bowl, whip cream until stiff peaks form. In another small bowl, mix together cream cheese and remaining 1 cup powdered sugar. Fold in ½ of the whipped cream, reserving the rest for garnish.
  5. Spread pudding onto cooled crust. Top with cream cheese layer, followed by apples.
  6. Refrigerate for 4 hours or overnight before serving.
  7. Just before serving, spoon or pipe dollops of remaining whipped cream. Drizzle with caramel topping and sprinkle with nuts.
Notes
*I used Ree Drummond's recipe: Easy Caramel Sauce Recipe

Recipe by Jazzy Gourmet Cooking Studio at http://jazzygourmetblog.com
© 2013 Sherry Klinedinst
All rights reserved. Repost with permission only.
Recipe by Jazzy Gourmet Cooking Studio at https://jazzygourmetblog.com/2013/09/caramel-apple-peanut-butter-paradise/