Rupert's Sticky Situation Pie: Peanut Butter Salted Caramel Pie Filling Recipe

Oh dear! Rupert the Bear seems to have landed himself in another sticky situation.

For my gorgeous little baby brother's 18th birthday I decided to make him these Peanut Butter Salted Caramel Pretzel Pudding Pies.  His name is of course Rupert and despite his ever increasing age and size we still call him Rupert the Bear. He also absolutely loves peanut butter and  is a big fan of my peanut butter cookies.

These delicious pies are so quick to make and use store cupboard basics I tend to have hanging around.  For the pasty you can either use your favourite sweet pie dough recipe, a high quality store bought sweet pastry, ready made pastry cases or even, in a pinch, standard shortcrust rolled out on icing sugar and perhaps brushed with melted white chocolate post baking and pre filling.

Blind bake your cases and cool before filling.

The filling is unbelievably delicious, sweet and beautifully smooth with just the perfect hint of chew once chilled.  The saltiness of the crushed pretzel topping really amps up the salted caramel and the flavours blend beautifully.

Both Rupert and my little sister absolutely loved the pies and Rupert said they were much better than a birthday cake so I was happy. These weren't his only edible birthday treat but more on that later...

Peanut Butter Salted Caramel Pie Filling

Makes enough to fill 15 mini pie cases or one large pie case.

1/2 cup muscovado sugar

1/3 cup water

1/2 cup double cream

1 cup smooth peanut butter

pinch fine sea salt

1/2 tsp vanilla paste

Combine the sugar and water in a small saucepan and set over a medium heat. Stir gently until the sugar has dissolved.

Once the sugar has completely dissolved, stop stirring and raise the heat. Bring the syrup to the boil and continue heating until the mixture reaches 170C.

Remove from the heat and carefully add the cream and peanut butter, stir the mixture with a rubber spatula until smooth.

Return the pan to the boil and boil the mixture for a further 1-2 minutes. Be careful not to burn the mixture at this point.

Remove from the heat. Add the salt and vanilla paste and stir to incorporate.

Leave the mixture to cool for 30 minutes before filling your baked pie cases.  Once filled you can sprinkle your pies with crushed pretzels if you wish.  Place your pies in the fridge to firm up.

Happy Birthday Ru Bear, we love you loads. x

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Rupert's Sticky Situation Pie: Peanut Butter Salted Caramel Pie Filling Recipe