Gluten Free & Dairy Free Salted Caramel Peanut Butter Fudge Pie Recipe With Homemade Caramel Sauce

This recipe was developed as part of my 2017 Thanksgiving Recipe Menu Series, click here to see the original article and find links to other great Thanksgiving recipes

Impulsive Culinarian’s Dairy Free & Gluten Free Pumpkin Pie Recipe

(Makes 1 Pie)

Pie Ingredients

• 1 Frozen Gluten Free Pie Shell
  • (click here to see my super-easy gluten free pie crust recipe)

Peanut Butter Crumble Ingredients

• 1/4 cup Dairy Free Margarine
• 1/4 cup Smooth Peanut Butter
• 1/4 cup Brown Sugar
• 1/4 cup Corn Flour
• 1/4 cup White Rice Flour
• 1/4 cup Tapioca Flour
• 1/2 cup Roasted Unsalted Peanuts

Fudge Ingredients

• 3 oz. Unsweetened Baking Chocolate
• 3/4 cups Dairy Free Margarine
• 1 cup Brown Sugar
• 1/2 cup Light / Golden Sugar
• 1/4 cup Corn Flour
• 1/4 cup White Rice Flour
• 1/4 cup Tapioca Flour
• 2 tbsp Cocoa Powder
• 3 Eggs
• 2 tsp Vanilla Extract
• 1/4 tsp Salt

Caramel Topping Ingredients

• 1 cup Brown Sugar
• 1/2 cup Dairy Free Margarine
• 1/4 cup Dairy Free Milk
• 1 tsp Pure Vanilla Extract
• 1/4 cup Smooth Peanut Butter
• 1/2 tsp Kosher Salt

Instructions

• Preheat oven to 350°
• Combine all peanut butter crumble ingredients (except the peanuts) in a large mixing bowl
• Mix together well until thoroughly combined
• Fold peanuts into the crumble mixture
• Freeze for around 20 minutes
• In a medium microwave-safe bowl, melt the unsweetened chocolate and stir until smooth
• Stir in the dairy margarine until completely melted
• In a large mixing bowl combine all the remaining fudge ingredients and stir in the chocolate/margarine mixture
• Whisk until smooth and thoroughly combined
• Using a cake spatula, pour fudge mixture into the frozen pie shell
• Crumble the frozen peanut butter mixture on top
• Bake for 1 hour
• In a medium sauce pan, bring the brown sugar, margarine and milk to a gentle boil
• Gently simmer/boil for 6 to 8 minutes
• Remove from heat and set aside to cool while the pie continues to bake
• When the pie is done, whisk peanut butter and vanilla extract into the caramel sauce
• Drizzle around 1/4 of the sauce over the pie
• Reserve the remaining sauce to serve as topping for each individual piece
• Sprinkle a tiny amount of kosher salt over the pie
• Let the pie cool completely for at least an hour before serving

Gluten Free & Dairy Free Take On A Completely Addictive Dessert

I’d like to thank Marian Cooper Cairns and Mary Allen Perry for posting this recipe on the Country Living site back in 2014. The recipe above is my gluten free and dairy free version of this absolutely scrumptious dessert, made even more delicious with the help of a homemade caramel sauce that everyone will enjoy. This salted caramel peanut butter fudge pie is a mouthful to say but completely worth the effort to prepare.

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.