I've made this several times and followed the recipe exactly each time. The caramel does come out runny, like everyone else is saying. I'm not sure what to do about that so I just go with it and serve it that way. I was going to try to use a different caramel recipe but then I was worried that if I used a more solid caramel, that the caramel would harden too much when freezing the assembled dessert in order to get the peanut butter mousse and chocolate ganache to set. The friends I serve this to are huge chocolate peanut butter fans so they love that it packs a punch of rich, sugary goodness. It's a huge hit every time!

I really liked this recipe, and so did everybody at my party. I definitely recommend chilling the pie twice, once to set the caramel and once to set the finished pie before serving, as the peanut butter filling and caramel are tricky to cut when at room temperature. The only thing I would change would be the chocolate ganache layer. It tasted delicious, but it was a bit heavy with everything else going on. I would maybe drizzle melted chocolate or add chocolate shavings to the top instead.

This recipe is great when you make a few alterations. I made with a pre baked chocolate tart crust in a springform cake tin, to give it impressive height. If I was to make it again I would also reduce the amount of peanut butter added as it distracts from the other lovely elements, it would make the flavour more balanced. Overall any peanut butter lover will love this recipe!!!

this is an overly sweet dessert--not my favorite...the caramel didn't set up and when the first slice was cut, it all came oozing out. Will use my own recipe for caramel next time--not this one. This might be a dessert that is better served frozen or semi-frozen vs. chilled or room temp...but their may not be a next time.

That is the ultimate food porn. I cannot WAIT to bring forth this masterpiece into the kitchen and onward into my belly.

My crust was also rock hard. It also slid down the sides of my pan during baking so next time I will press the crumbs all the way up the pan to account for slippage. Otherwise the flavors of this tart are out of control awesome!

I agree. Definitely freeze the caramel layer for a half hour or so. VERY RICH. Used chocolate grahams for the crust and they worked great, though I would reduce the butter in the crust a little next time. It did hold together well, but was rock hard, less crumbly and tender. Only complaint I got was from sig other, he didn't prefer the dark chocolate ganache. If you don't love dark chocolate, do a blend of dark and semi sweet or dark and milk to lighten the flavor a little.

Really good. Serves 12 easily. Next time I make it, after I pour in the caramel layer, I'm going to put it in the freezer until it hardens some so the layers will be more defined.