Payday Pie Recipe

Introduction

Payday Pie is a rich and indulgent dessert inspired by the classic Payday candy bar. With a buttery crust, creamy peanut butter filling, toasted peanuts, and a luscious caramel drizzle, this pie is a delightful treat for any peanut butter lover.

Ingredients

• 1 unbaked pie crust
• 10 ounces peanut butter chips
• 1 (14-ounce) can sweetened condensed milk
• 3 Tablespoons salted butter
• 2 cups miniature marshmallows
• 1 1/2 cups dry roasted unsalted peanuts
• 1/2 cup (100g) granulated sugar
• 3 Tablespoons salted butter (cubed)
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Instructions

1. Step 1: Preheat the oven to 400°F. Roll out the pie crust on a floured surface, then transfer it to a 9-inch pie plate. Crimp the edges and prick the bottom and sides with a fork to prevent bubbling.
2. Step 2: Line the pie crust with parchment paper and fill it with pie weights. Bake for 15 minutes, then remove the parchment and weights. Bake for an additional 15 minutes or until the crust is golden brown. Set aside to cool.
3. Step 3: In a saucepan over medium heat, combine peanut butter chips, sweetened condensed milk, and 3 tablespoons salted butter. Cook and stir until the mixture is completely melted and smooth.
4. Step 4: Add the miniature marshmallows to the peanut butter mixture, stirring until they have melted and the filling is well combined.
5. Step 5: Pour the peanut butter filling into the baked pie crust. Evenly sprinkle the dry roasted unsalted peanuts on top.
6. Step 6: In a small saucepan over medium heat, cook the granulated sugar while stirring constantly until it melts and turns an amber color to create caramel.
7. Step 7: Add the cubed butter to the caramel and stir until melted. Then add the heavy cream and stir until fully combined. Allow the mixture to boil gently for 1 minute.
8. Step 8: Remove the caramel from heat and stir in the vanilla extract and kosher salt. Let the caramel cool for 5 minutes.
9. Step 9: Drizzle the caramel evenly over the peanuts on top of the pie.
10. Step 10: Refrigerate the pie for 4 hours or until set before slicing and serving.

Tips & Variations

• For extra crunch, toast the peanuts lightly before adding them to the pie.
• You can swap miniature marshmallows with regular sized by cutting them into smaller pieces for easier melting.
• Use salted or unsalted peanuts according to your taste, adjusting the salt in the caramel accordingly.
• Try adding a sprinkle of flaky sea salt on top of the caramel for a sweet-salty contrast.

Storage

Store the Payday Pie covered in the refrigerator for up to 4 days. To reheat, bring to room temperature for about 30 minutes before slicing, or warm slices gently in the microwave for 10-15 seconds to soften the caramel and filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, a store-bought unbaked pie crust works perfectly and saves time. Just be sure to bake it as directed in the instructions for a crisp base.

Is it possible to make this pie ahead of time?

Absolutely. You can prepare the entire pie a day in advance and refrigerate it overnight to allow the flavors to meld and the filling to fully set.

Payday Pie Recipe

Print Recipe

★★★★★

4.5 from 98 reviews

This delicious Payday Pie features a flaky baked pie crust filled with a rich, creamy peanut butter and marshmallow mixture, topped with crunchy roasted peanuts and a homemade buttery caramel drizzle. Perfect for peanut butter lovers, this indulgent dessert combines sweet and salty flavors and textures in every bite.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 4 hours 60 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 unbaked 9-inch pie crust

Filling

• 10 ounces peanut butter chips
• 1 (14-ounce) can sweetened condensed milk
• 3 tablespoons salted butter
• 2 cups miniature marshmallows
• 1 1/2 cups dry roasted unsalted peanuts

Caramel Drizzle

• 1/2 cup (100g) granulated sugar
• 3 tablespoons salted butter, cubed
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Instructions

1. Prepare the Pie Crust: Preheat your oven to 400°F (200°C). Roll out the pie crust on a floured surface and transfer it to a 9-inch pie plate. Crimp the edges and prick the bottom and sides with a fork to prevent bubbling during baking.
2. Blind Bake the Crust: Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes to set the crust. Remove the weights and parchment paper, then bake for another 15 minutes until the crust turns golden brown. Set aside to cool slightly.
3. Melt Peanut Butter Filling: In a saucepan over medium heat, combine the peanut butter chips, sweetened condensed milk, and 3 tablespoons salted butter. Stir constantly until everything has melted and blended smoothly.
4. Add Marshmallows: Stir in the miniature marshmallows until melted and fully incorporated into the peanut butter mixture.
5. Assemble Pie Filling: Pour the warm peanut butter and marshmallow filling into the baked pie crust. Evenly sprinkle the dry roasted unsalted peanuts on top of the filling.
6. Make Caramel Sauce: In a small saucepan over medium heat, cook the granulated sugar while stirring constantly until it melts and reaches a rich, amber color. Add the cubed butter and stir until melted completely.
7. Finish Caramel: Carefully add the heavy cream and stir until combined. Bring the mixture to a boil and let it cook for 1 minute. Remove from heat.
8. Flavor Caramel: Stir in the vanilla extract and kosher salt, then cool the caramel for 5 minutes to thicken slightly.
9. Top the Pie: Drizzle the caramel sauce evenly over the peanuts on top of the pie, creating a shiny, decadent finish.
10. Chill and Set: Refrigerate the pie for at least 4 hours until the filling and caramel topping are fully set. Slice and serve chilled.

Notes

• Use fresh roasted peanuts or substitute with salted peanuts for more flavor.
• Be careful when melting sugar to avoid burning; constant stirring helps.
• Make sure the pie crust is cool before adding the filling to maintain texture.
• You can swap peanut butter chips for chocolate chips for a twist.
• Store leftover pie covered in the refrigerator for up to 3 days.

Keywords: Payday Pie, peanut butter pie, caramel pie, no-bake filling, homemade pie, marshmallow dessert, peanut pie, roasted peanuts, caramel drizzle