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Payday Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/payday-pie-recipe/