Step 1

Preheat oven to 450°F. Prepare dough for Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to 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.

Step 2

Line pastry with a double thickness of foil. Bake in the preheated oven 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°F.

Step 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.

Step 4

In a large bowl whisk together eggs, brown sugar, flour, whipping cream, liqueur, vanilla, and salt. Add chocolate mixture; whisk just until combined. Stir in peanuts. Pour over caramel bits in crust.

Step 5

To prevent overbrowning, cover edge of pie loosely with foil. Bake in the preheated oven 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. If desired, serve with ice cream.