Print

Payday Pie Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

Payday Pie is a rich, indulgent dessert inspired by the popular Payday candy bar, featuring a buttery pie crust filled with a creamy peanut butter and marshmallow mixture, topped with roasted peanuts and a luscious homemade caramel drizzle. This pie offers a perfect balance of sweet and salty flavors and a delightful combination of textures.

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 Topping

  • 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 (204°C). Roll out the unbaked pie crust on a floured surface to fit a 9-inch pie plate. Transfer the crust to the pie plate, crimp the edges decoratively, and prick the bottom and sides several times with a fork to prevent bubbling during baking.
  2. Bake the pie crust: Line the crust with parchment paper and fill it with pie weights to keep its shape. Bake for 15 minutes, then carefully remove the weights and parchment paper, returning the crust to the oven to bake an additional 15 minutes or until it turns golden brown. Remove from oven and set aside to cool slightly.
  3. Make the peanut butter filling: In a medium saucepan over medium heat, combine peanut butter chips, sweetened condensed milk, and 3 tablespoons of salted butter. Stir continuously until the mixture is completely melted and smooth.
  4. Add marshmallows: Stir in the miniature marshmallows into the melted peanut butter mixture, continuing to stir until the marshmallows are fully melted and combined into a creamy filling.
  5. Assemble the pie: Pour the warm peanut butter and marshmallow filling into the baked pie crust. Evenly sprinkle the dry roasted unsalted peanuts over the top of the filling.
  6. Prepare the caramel topping: In a small saucepan over medium heat, cook the granulated sugar, stirring constantly to prevent burning, until it melts completely and achieves a deep amber color.
  7. Add butter and cream: Remove the caramelized sugar from heat temporarily and carefully add the cubed butter, stirring until melted. Then add the heavy cream and stir to combine thoroughly. Return the saucepan to medium heat and bring to a boil, letting it boil for 1 minute.
  8. Finish the caramel: Remove from heat again and stir in the vanilla extract and kosher salt. Allow the caramel to cool for 5 minutes, thickening slightly but still pourable.
  9. Drizzle caramel over pie: Evenly drizzle the warm caramel sauce over the peanuts topping the pie. Let the pie cool completely before serving to allow the caramel to set.

Notes

  • For best results, ensure the pie crust is baked until golden to prevent sogginess.
  • If you don’t have pie weights, dried beans or rice can be used as a substitute.
  • You can use salted peanuts instead of unsalted if preferred, but adjust the added salt in the caramel accordingly.
  • Allow the caramel to cool slightly before drizzling to avoid melting the peanuts into the filling.
  • This pie is rich—serve in small slices.

Keywords: Payday Pie, peanut butter pie, caramel peanut pie, marshmallow pie, dessert pie, homemade pie, sweet treats

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