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GOLDEN VALLEY, Minn. -- Kirsten Andersonwon the Pillsbury Pie Crust Pie Baking Championship at the Minnesota State Fair in 2011with her Creme Brulee Tart recipe.

To help home bakers who are interested in entering the contest in 2012, Kirsten joined KARE 11 Today to share a new recipe for her Salted Caramel-Chocolate-Peanut Butter Pie.

For people interested in entering the competition, the deadline for pre-registration is August 7, 2012 at 4:30pm. Click here for forms and information.

Salted Caramel-Chocolate-Peanut Butter Pie

Crust:


1 Pillsbury® refrigerated pie crust, softened as directed on boxFilling:


1 bag (14 oz) caramels, unwrapped


1/4 cup milk


1 1/2 cups Spanish peanuts


1 can (14 oz) sweetened condensed milk


1 egg, beaten


1/3 cup peanut butter


8 oz miniature chocolate-covered peanut butter cup candies, unwrapped, choppedTopping:


1 bar (1.55 oz) milk chocolate candy, melted


1/4 cup Spanish peanuts


1/4 teaspoon kosher (coarse) saltHeat oven to 450 degrees F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.Meanwhile, in medium microwavable bowl, microwave caramels and milk uncovered on High 1 to 2 minutes or until melted; stir until smooth.Reserve 2 tablespoons melted caramel. Stir 1 1/2 cups peanuts into remaining caramel. Pour caramel mixture into baked pie crust. Reduce oven temperature to 350 degrees F.In large bowl, stir condensed milk, egg and peanut butter until smooth. Stir in chopped peanut butter cups. Pour in crust over caramel mixture. Bake 30 to 35 minutes or until filling is set.Refrigerate 1 hour. Drizzle melted candy bar and reserved caramel over top of pie. Sprinkle with 1/4 cup peanuts. Lightly sprinkle kosher salt. Cover and refrigerate any remaining pie. Makes 8 servings.

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