Fudgy Caramel and Peanut Butter Brownie Pie

Directions

1. Preheat oven to 450 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired.
2. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack. Reduce oven temperature to 325 degrees F.
3. Sprinkle caramel bits into bottom of the baked pastry shell. In a small saucepan combine chocolate, butter, and peanut butter; cook and stir over medium-low heat until melted and smooth. Remove from heat.
4. In a large bowl whisk together eggs, brown sugar, flour, cream, liqueur, vanilla, and salt. Add chocolate mixture; whisk just until combined. Stir in peanuts. Pour over caramel bits in crust.
5. To prevent overbrowning, cover edge of pie loosely with foil. Bake for 30 minutes; remove foil. Bake for 20 to 25 minutes more or until filling appears set in center. Cool completely on a wire rack. Serve with ice cream.