Payday Peanut Caramel Pie

Payday Pie is my go-to solution when craving something salty sweet and ridiculously satisfying. Inspired by the classic candy bar this dessert is a marvel of chewy caramel roasted peanuts and soft creamy filling all tucked into a buttery crisp crust. It is both nostalgic and unforgettable for anyone who grew up loving that peanut caramel combo.

The first time I made this pie for a picnic it vanished in minutes. Now every holiday or family movie night someone begs for it. It bridges peanut lovers of all ages.

Ingredients

• Unbaked pie crust: For a flaky base go for all-butter pie crust from the fridge section or a trusted homemade one
• Peanut butter chips: Adds the unmistakable candy-like flavor Seek out a good name brand and check the chips for a creamy rather than waxy feel
• Sweetened condensed milk: Sweet velvety and binds the filling together Choose full-fat for the best richness
• Salted butter: Helps everything meld and enhances both sweet and salty notes Use butter that smells fresh not overly cheesy
• Miniature marshmallows: Melty texture that keeps the filling soft opt for marshmallows that spring back when squeezed in the bag
• Dry roasted unsalted peanuts: Key for crunch and classic Payday taste Pick whole peanuts that are golden and aromatic
• Granulated sugar: For making the caramel Look for clean white sugar without clumps
• Heavy cream: Creates a creamy glossy caramel Choose a fresh bottle with a good expiration date
• Vanilla extract: Adds depth and warmth Genuine vanilla brings the best aroma
• Kosher salt: Rounds out the sweetness Check the label for crisp dry salt crystals

Instructions

Prepare the Pie Shell:

Roll out your pie crust on a lightly floured counter until it fits a nine inch pie plate. Lay it into the plate gently press it in and crimp the edges with your fingers. Prick the bottom and sides with a fork so the crust bakes evenly. Line with parchment paper and fill with pie weights or dry beans. Bake at four hundred degrees Fahrenheit for fifteen minutes remove weights and parchment then bake for another fifteen minutes until the shell is golden. Let it cool.

Make the Peanut Butter Filling:

In a medium saucepan pour in the peanut butter chips sweetened condensed milk and salted butter. Set over medium heat stirring constantly with a spatula as it warms. After about three to five minutes everything will melt into a smooth glossy mixture. Add miniature marshmallows and continue stirring until they dissolve and the mixture looks very stretchy and thick.

Assemble the Pie Base:

Pour the warm peanut butter marshmallow filling into the cooled pie crust. Smooth the top with an offset spatula or the back of a spoon. Scatter the dry roasted unsalted peanuts evenly over the surface pressing slightly so they stick.

Cook the Caramel Topping:

In a clean small saucepan combine the granulated sugar and set over medium heat. Stir continuously as it melts and begins to turn deep amber. Spike in the cubed butter and stir until completely melted and captivated into the caramel. Gradually splash in the heavy cream while stirring the mixture will bubble up so stay close. Boil the caramel for one minute until it thickens slightly.

Finish the Caramel and Top the Pie:

Take the saucepan off the heat and stir in the vanilla extract plus kosher salt. Let your caramel cool for about five minutes so it thickens just enough to pour but not run everywhere. Drizzle it gently and evenly over the peanuts covering the pie’s surface.

Chill and Serve:

Place the pie in the fridge uncovered and let it chill four hours or longer until the caramel is set and the filling holds together. For picture perfect slices use a warm clean knife.

This pie hits every craving for caramel and roasted peanuts. The caramel topping is always my favorite part because it stays so silky under the fridge and everyone fights for the slices with the most gooey drizzle. My cousin once requested this as a birthday cake because it is just that memorable.

Storage Tips

Store leftover pie tightly wrapped in the fridge for up to four days The layers hold up beautifully and flavor intensifies. For longer storage you can freeze individual slices wrapped in parchment and placed in an airtight container Simply thaw in the fridge overnight to enjoy. If the caramel feels a bit firm after chilling let the pie sit out at room temperature for fifteen minutes before slicing.

Ingredient Substitutions

If peanut butter chips are hard to find you can substitute chopped up peanut butter cups or a swirl of real peanut butter though the texture will differ. Almonds or cashews can stand in for peanuts if you want a different nutty vibe. Dairy free butter and coconut condensed milk make this pie accessible for those avoiding dairy.

Serving Suggestions

Serve cold right from the fridge for the best clean slices. Top each piece with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. For a pretty finish sprinkle extra flakes of sea salt on top right before serving.

Cultural or Historical Context

Payday candy bars have been around since the nineteen thirties and are famous for their salty peanut caramel combo. Making it into a pie blends the love of classic American candy with traditional potluck desserts. The combination of sweet sticky filling and roasty nuts is pure nostalgia and reminds me of autumn fairs and lunchbox treats.

Seasonal Adaptations

For autumn sprinkle a little cinnamon into the caramel. At the holidays try crushed peppermint or drizzle with melted chocolate. In summer serve with fresh berries for a bright contrast.

Payday Pie is easy to personalize and a make ahead winner for any event. Chill thoroughly and savor every salty sweet bite.

Recipe Q&A

→ Can I use a store-bought pie crust?

Yes, a store-bought crust works well. Simply pre-bake as directed for a crisp, golden base.

→ Can I substitute other nuts for the peanuts?

Absolutely. Pecans or almonds offer a tasty twist while maintaining the pie's crunchy texture.

→ How do I achieve a smooth caramel topping?

Stir sugar constantly over medium heat until amber, then incorporate butter and cream gradually for smoothness.

→ How long should the pie chill before serving?

Let the pie chill in the refrigerator for at least 4 hours to ensure a firm, sliceable filling.

→ Can I make this dessert ahead of time?

Yes, prepare the pie a day ahead and refrigerate. It keeps well and the flavors meld beautifully overnight.

→ Is it possible to make the caramel sauce in advance?

Yes. Prepare and cool the caramel, then warm gently before drizzling when assembling the pie.