Salted Caramel Peanut Pie

• FOR THE CRUST:
• 1 cup All-purpose Flour
• 1/3 cups Peanuts
• 1/2 teaspoons Salt
• 1/2 teaspoons Baking Powder
• 1 stick Unsalted Butter, Chilled And Cut Into 1" Pieces
• 1/4 cups Ice Water
• FOR THE FILLING:
• 1/2 cups Sugar
• 1/2 cups Heavy Cream
• 1 Tablespoon Unsalted Butter
• 1/4 cups Peanut Butter
• 1 pinch Sea Salt
• 3/4 cups Peanuts

1. To make the crust, add the flour, peanuts, salt and baking powder to a food processor. Pulse a couple of times to coarsely chop the nuts. Add the butter and pulse a few times, just until the mixture resembles coarse crumbs. With the food processor running, slowly add the water and continue mixing until it forms a dough ball. Wrap the dough in plastic and refrigerate for at least 30 minutes.
2. Preheat the oven to 350u0b0F.
3. Roll the dough out on a floured surface. You can make a 10" circle and drape it into a 9" tart pan or make 8 individual 4" tarts, as I did. Prick the dough a few times with the tines of a fork and fill each shell with pie weights or dry beans. Bake for 30-40 minutes or until the edges are a light golden brown. Remove the pie weights and allow the pie shells to cool completely.
4. Make the filling by melting the sugar in a pot over a low to medium flame. Do not stir. When the sugar has completely dissolved, remove it from the heat and add the heavy cream. The mixture will bubble up. Return to a low heat and stir vigorously until all lumps are gone and the sauce is a light golden brown. Stir in the butter and the peanut butter and sprinkle in a good pinch of salt, to taste.
5. When the baked pie shells have cooled, add about 2 tablespoons of peanuts into each and fill with about 2 tablespoons of the caramel. Refrigerate for a couple of hours to set.

allpurpose, peanuts, salt, baking powder, butter, ubc, filling, sugar, heavy cream, butter, ubc, salt, peanuts

Taken from tastykitchen.com/recipes/desserts/salted-caramel-peanut-pie/ (may not work)