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Directions

1. In a small bowl or glass measuring cup, mix together water, cider vinegar, salt and sugar. Stir to dissolve sugar and salt. Put bowl in the freezer to get very cold while you continue with the rest of the dough.
2. In the bowl of a food processor, put your flour and vegetable shortening that has been cut up in small chunks. Pulse about 6 times or until well incorporated.
3. Add butter that has been cut up in small cubes to the flour mixture. Pulse again about 6 times or until it looks like small peas. You should still see some butter chunks.
4. While pulsing, pour the now very cold water/vinegar mixture into the food processor until the dough just begins to come together.
5. Turn dough out onto a lightly floured counter and shape into 2 discs. Cover each disc tightly in plastic wrap. Refrigerate for at least an hour or overnight.
6. When ready to bake your pie, preheat your oven to 425 degrees then roll out one of your pie dough discs (save the other for another use), and line a 9-inch pie pan. Place the covered pie pan in the refrigerator while making the filling.
7. In a large mixing bowl, whisk the eggs, Karo syrup, melted butter, salt, cornstarch, and vanilla until smooth and combined. Fold in the chopped peanuts and mini chocolate chips until completely combined.
8. Pour this mixture into your refrigerated pie shell.
9. Place the pie on a foil lined baking sheet. Cover the edges of the pie with foil or a crust shield.
10. Bake in the preheated 425 degree oven for 10 minutes, then lower the temperature to 350 degrees and bake for an additional 50-55 minutes. Take out of the oven and place on a wire rack to cool.
11. While the pie is baking, Make your caramel sauce. Combine the brown sugar, butter, heavy cream, and Karo syrup in a medium saucepan over medium-low heat. Stir frequently until the butter is completely melted.
12. Increase the heat to medium-high and stir constantly the mixture comes to a full boil. Boil for two minutes, stirring constantly and then remove from the heat.
13. While continuing to stir so the mixture doesn’t burn, stir in your salt until the mixture is smooth.
14. Allow the caramel to cool for about 5 minutes then add the vanilla and stir well.
15. Allow the caramel to cool for a bit before adding to the top of the pie.
16. Once your pie is cooled and the caramel is ready to use, pour about ½ of your caramel over the top of your pie and spread it out using an offset spatula. Garnish the edges with the additional chopped peanuts and mini chocolate chips. Let pie completely cool before serving.