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Payday Pie

Indulge in Payday Pie: A Sweet Peanut Butter Dream Delicacy

Experience the delicious Payday Pie, a sweet blend of peanut butter, nougat, and caramel flavors. Perfect for any dessert lover!
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 6 hours
Total Time 12 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 Unbaked Pie Crust Pre-made crust can be substituted for homemade, saving you time in the kitchen.
For the Peanut Butter Filling
  • 10 oz Peanut Butter Chips Adds a rich, creamy peanut flavor; consider swapping with chocolate chips for a delightful twist.
  • 1 can Sweetened Condensed Milk Contributes sweetness and creaminess to the filling; evaporated milk can be used for a less sweet alternative.
  • 3 tbsp Salted Butter Enhances flavor and helps melt peanut butter chips into a cohesive filling; use unsalted butter if you prefer to control sodium intake.
  • 2 cups Miniature Marshmallows Provides a chewy texture in the filling; can replace with regular marshmallows, cut into smaller pieces if necessary.
  • 1.5 cups Dry Roasted Unsalted Peanuts Adds delightful crunch and complements the filling’s richness; feel free to use mixed nuts if desired.
For the Caramel Topping
  • 1/2 cup Granulated Sugar Used to create caramel topping, providing sweetness; you can substitute with brown sugar for a richer flavor.
  • 1/4 cup Heavy Cream Adds rich creaminess to the caramel sauce; half-and-half can work in a pinch, though it slightly alters the texture.
  • 1 tsp Vanilla Extract Enhances all flavors in the dessert; using homemade vanilla can provide unique flavor notes.
  • 1/2 tsp Kosher Salt Balances the sweetness in the pie and caramel; sea salt is a great alternative.

Equipment

  • 9-inch pie plate
  • Medium saucepan
  • spatula
  • Fork
  • baking weights
  • Parchment paper
  • wire rack

Method
 

Step-by-Step Instructions for Payday Pie
  1. Preheat your oven to 400°F (200°C).
  2. Roll out your unbaked pie crust on a lightly floured surface. Fit into a 9-inch pie plate, crimp the edges, prick the bottom with a fork, and line with parchment paper. Fill with weights.
  3. Blind bake the crust for 15 minutes. Remove weights and parchment, return to oven for an additional 15 minutes until golden brown, then cool on a wire rack.
  4. Combine peanut butter chips, sweetened condensed milk, and butter in a saucepan over medium heat. Stir until melted and smooth, about 5-7 minutes. Fold in miniature marshmallows.
  5. Pour the filling into the cooled pie crust, smoothing the top with a spatula. Sprinkle dry roasted peanuts evenly and press in slightly.
  6. To make the caramel, melt granulated sugar in a saucepan over medium heat, stirring until golden brown, about 8-10 minutes. Add butter, mix, then slowly incorporate heavy cream.
  7. Let the caramel cool briefly, then drizzle generously over the chopped peanuts on the pie.
  8. Refrigerate the assembled pie for at least 4-6 hours, ideally overnight, to set the filling and caramel.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 220mgPotassium: 200mgFiber: 2gSugar: 32gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

For perfect slices, chill the pie thoroughly before cutting. Ensure constant stirring while making the caramel to avoid clumping. Room temperature ingredients help create a smoother caramel. Measuring ingredients accurately is essential for the best texture.

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