PayDay Pie: The Candy‑Bar Dessert You Didn’t Know You Needed

Wish every day could feel like payday? With this Payday Pie, it just might. Imagine all the best parts of a Payday candy bar — chewy nougat, roasted peanuts, caramel — reimagined in pie form, layered within a flaky buttery crust. It’s indulgent, nostalgic, and deeply satisfying: crunchy, gooey, nutty, and rich all at once.

This is one of those recipes you’ll want to share, but also guard for yourself. In fact, when I first developed it, my youngest asked if this could replace her birthday cake. A taste‑tester friend already plans to serve it for Thanksgiving as a twist on the classic candy bar—she says it’s “1,000× better” than the original in the wrapper.

If you love peanut butter, peanuts, caramel, and everything in between, this Payday Pie might become your new signature dessert.

What You’ll Need

Here’s an overview of the components. You’ll find full measurements in the recipe card further down.

  • Pie crust (homemade or store‑bought) — this will be blind baked before filling
  • Peanut butter chips
  • Sweetened condensed milk
  • Salted butter
  • Mini marshmallows
  • Granulated sugar
  • Heavy cream
  • Vanilla extract
  • Salt
  • Dry roasted peanuts (unsalted preferred, though salted works for more caramel flavor)

You’re basically building it in three layers:

  1. a nougat‑style peanut butter and marshmallow base,
  2. a layer of roasted peanuts,
  3. a homemade caramel drizzle on top.

How to Make Payday Pie

Here’s the process in steps:

  1. Prepare the crust
    Preheat your oven to 400 °F. Roll out your pie dough and press into a 9‑inch pie plate. Crimp the edges, then prick the bottom and sides all over with a fork to prevent puffing.
  2. Blind bake
    Line the crust with crumpled parchment paper (this helps it stay flat). Fill with pie weights (or dried beans, rice, etc.). Bake for 15 minutes, then remove the weights and parchment and bake another 15 minutes until golden brown. Let the crust cool.
  3. Make the nougat filling
    In a saucepan over medium heat, combine peanut butter chips, sweetened condensed milk, and butter. Stir continuously for 5–8 minutes until everything melts and blends together. Add mini marshmallows and stir until melted and smooth (the mixture will be thick).
  4. Assemble filling + peanuts
    Pour the nougat mixture into the cooled crust. Immediately sprinkle the roasted peanuts in a single even layer over it.
  5. Make the caramel topping
    In a small saucepan over medium heat, melt the sugar, stirring constantly (it will clump initially, but eventually melt into amber color). Add the cubed butter and stir until melted. Then pour in the cream, stirring until smooth, and let it boil 1 minute. Take off heat and stir in vanilla extract and salt. Let it rest a few minutes (so it thickens slightly), then drizzle over peanuts on the pie. The caramel will seep into gaps, creating a combined crunchy/chewy effect.
  6. Chill to set
    Transfer the pie to the refrigerator and chill at least 4–6 hours (longer is fine). Cold helps get clean slices.
  7. Serve
    Once fully chilled, slice and serve. The contrast of textures and flavors is what makes this dessert special.

Recipe Card

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Servings: ~10 slices

Ingredients

  • 1 unbaked pie crust
  • Filling:
     • 10 oz peanut butter chips
     • 1 (14‑ounce) can sweetened condensed milk
     • 3 Tbsp salted butter
     • 2 cups miniature marshmallows
  • Caramel Topping + Peanuts:
     • 1½ cups dry roasted unsalted peanuts
     • ½ cup granulated sugar
     • 3 Tbsp salted butter (cubed)
     • ¼ cup heavy cream
     • 1 tsp vanilla extract
     • ½ tsp kosher salt

Instructions

  1. Preheat oven to 400 °F. Roll out crust, transfer into 9″ pie plate, crimp edges, and prick bottom & sides with a fork.
  2. Line with parchment, fill with weights, bake 15 min. Remove weights & paper, bake another 15 min until golden. Cool.
  3. In medium saucepan over medium, melt peanut butter chips, sweetened condensed milk, and butter while stirring (~5–8 min).
  4. Add marshmallows and stir until melted and smooth.
  5. Pour filling into crust, top with peanuts.
  6. In separate saucepan, melt sugar over medium stirring constantly until amber. Add butter, stir. Add cream, stir until smooth and boil 1 minute. Remove from heat and stir in vanilla + salt.
  7. Allow caramel to cool for a few minutes, then drizzle over peanuts on the pie.
  8. Chill 4–6 hours (or longer) until set.
  9. Slice and serve cold.

Nutrition (per slice, approx.)
Calories: 406 kcal
Carbohydrates: 44 g
Protein: 10 g
Fat: 23 g
(Saturated fat, sodium, sugar, etc. vary per serving)

Tips for Best Results

  • Don’t rush the layers. The nougat and caramel take time; raising heat too much may burn the sugar or develop off‑flavors.
  • Go for a homemade crust if possible. A flaky, buttery crust truly elevates the experience.
  • Let it chill fully. Cutting too early leads to messy slices; if the center isn’t firm, pop it back in the fridge.
  • Use room temperature dairy. Adding very cold cream or butter into hot caramel can cause it to seize or clump.
  • Store it smartly. You can keep the pie covered at room temperature for 1–2 days, but it lasts better in the fridge (5–6 days). You can also freeze whole or sliced portions for 1–2 months (wrap well). Thaw at room temperature for a few hours before serving.

Why This Pie Works

This dessert is a masterclass in contrast. The creamy nougat base blends peanut butter and marshmallow into a soft layer. Roasted peanuts add earthy crunch. Then the caramel drizzle seeps through, creating pockets of chewy sugar. All of that lives in a crisp, buttery shell. Each bite offers multiple textures and flavors—salty, sweet, nutty, chewy, crunchy. It transforms the essence of the candy bar into a dessert you enjoy on a plate, for sharing (or not).

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