Payday Peanut Caramel Pie (Print View)

Creamy peanut filling, caramel drizzle, and roasted peanuts inside a golden buttery crust. Sweet, rich, and satisfying.

# What You'll Need:

→ Crust

01 - 1 unbaked pie crust (enough for a 9-inch pie plate)

→ Filling

02 - 10 ounces peanut butter chips
03 - 1 can (14 ounces) sweetened condensed milk
04 - 3 tablespoons salted butter
05 - 2 cups miniature marshmallows

→ Topping

06 - 1 1/2 cups dry roasted unsalted peanuts
07 - 1/2 cup granulated sugar
08 - 3 tablespoons salted butter, cubed
09 - 1/4 cup heavy cream
10 - 1 teaspoon vanilla extract
11 - 1/2 teaspoon kosher salt

# Directions:

01 - Preheat oven to 400°F. On a floured surface, roll out pie crust and fit into a 9-inch pie plate. Crimp the edges and prick the bottom and sides with a fork.
02 - Line the pie crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment. Continue baking for another 15 minutes or until the crust is golden brown. Let cool completely.
03 - In a saucepan over medium heat, combine peanut butter chips, sweetened condensed milk, and 3 tablespoons salted butter. Stir continuously until melted and smooth. Add miniature marshmallows and cook, stirring, until fully melted and incorporated.
04 - Pour the warm filling into the cooled pie crust and spread evenly. Sprinkle the dry roasted unsalted peanuts evenly over the filling.
05 - In a clean small saucepan over medium heat, cook granulated sugar, stirring constantly, until it is fully melted and amber in color. Stir in cubed salted butter until dissolved.
06 - Gradually add heavy cream to the caramelized sugar mixture, stirring to combine. Allow the caramel to boil for 1 minute. Remove from heat and stir in vanilla extract and kosher salt. Let cool for 5 minutes.
07 - Drizzle the caramel sauce evenly over the peanuts on top of the pie. Refrigerate uncovered for at least 4 hours, until fully set before slicing and serving.

# Notes:

01 - For clean caramel, use a heavy-bottomed saucepan and avoid stirring once the sugar begins to melt.

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