Inspired by the classic candy bar, this Payday Pie is a decadent, sweet-and-salty dessert that layers creamy peanut butter nougat, crunchy dry roasted peanuts, and silky homemade caramel in a flaky pie crust. Every bite captures the chewy, nutty, and caramel-filled experience of a Payday candy bar — only better, because it’s homemade. Perfect for parties, holidays, or any time you crave something rich and nostalgic.

Why You’ll Love This Recipe

This pie is a dream for peanut butter lovers and fans of salty-sweet desserts. It’s easy to make with pantry staples, and every component — from the smooth nougat filling to the sticky caramel topping — delivers bold flavor and texture. The roasted peanuts provide the perfect crunch, while the golden caramel drizzle adds a luscious finish. It’s indulgent, satisfying, and sure to stand out on any dessert table.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Filling:

10 ounces peanut butter chips
1 (14-ounce) can sweetened condensed milk
3 tablespoons salted butter
2 cups mini marshmallows

For the Topping:

1½ cups dry roasted peanuts
½ cup granulated sugar
3 tablespoons salted butter
¼ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon kosher salt

For the Crust:

1 unbaked 9-inch pie crust

Directions

Preheat the oven to 400°F (200°C).
Blind bake the crust: Line the unbaked 9-inch pie crust with parchment paper and pie weights. Bake for 15 minutes, remove weights and parchment, and bake for an additional 15 minutes or until golden brown. Let cool.
Prepare the peanut butter nougat filling: In a saucepan over medium-low heat, melt together the peanut butter chips, sweetened condensed milk, and butter. Stir until smooth.
Add the mini marshmallows and continue stirring until fully melted and incorporated into the mixture.
Pour the nougat filling into the pre-baked crust and smooth the top.
Sprinkle the dry roasted peanuts evenly over the filling. Gently press them into the surface.
Make the caramel sauce: In a clean saucepan, heat the sugar over medium heat, stirring frequently until fully melted and amber in color.
Remove from heat and immediately stir in the butter until fully melted.
Carefully pour in the heavy cream (it will bubble up), return to low heat, and simmer for 1 minute, stirring constantly.
Remove from heat and stir in the vanilla and salt. Allow the caramel to cool for about 5 minutes.
Drizzle the warm caramel evenly over the peanuts.
Chill the pie in the refrigerator for at least 4 hours, or until fully set.
Slice and serve chilled or at room temperature.

Servings and timing

Yield: 10 servings
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes (plus 4 hours chill time)
Calories: Approximately 487 kcal per slice

Variations

Chocolate drizzle: Add a final drizzle of melted chocolate over the caramel for extra indulgence.
Pretzel crust: Use a crushed pretzel and butter base instead of traditional pie crust for even more salty crunch.
Nut mix topping: Mix in chopped cashews or almonds with the peanuts for variety.
No-bake option: Use a graham cracker crust and skip blind baking for a quicker preparation.
Extra marshmallows: Add an additional handful of marshmallows for a fluffier nougat filling.

Storage/Reheating

Storage: Store the pie covered in the refrigerator for up to 5 days.
Freezing: This pie can be frozen (without caramel topping) for up to 2 months. Wrap tightly in plastic and foil. Thaw in the fridge overnight and add caramel just before serving.
Reheating: Best served chilled or at room temperature. Avoid microwaving as it may alter the texture of the nougat and caramel.

FAQs

Can I use crunchy peanut butter instead of peanut butter chips?

No, peanut butter chips are essential to achieve the right texture and flavor for the nougat filling. Peanut butter on its own may be too oily and soft.

How do I know when the caramel is done?

The sugar should be fully melted and amber in color before you add the butter. Be careful not to overcook, or it may burn.

What’s the best way to press peanuts into the filling?

Use clean hands or a spatula to gently press them so they adhere without sinking completely into the nougat.

Can I make this pie in advance?

Yes, it’s best made a day ahead to allow it to set properly in the refrigerator.

Is there a substitute for sweetened condensed milk?

For this recipe, sweetened condensed milk is necessary for consistency and sweetness. Alternatives will change the texture significantly.

Can I use store-bought caramel?

Yes, store-bought caramel sauce can be used in place of homemade, but ensure it’s thick enough to hold on top of the pie.

Why is blind baking the crust important?

Blind baking ensures the crust is fully cooked and crisp before the filling is added, preventing sogginess.

Can I make this gluten-free?

Use a gluten-free pie crust and ensure all packaged ingredients (like peanut butter chips and marshmallows) are labeled gluten-free.

How do I cut clean slices?

Chill the pie thoroughly before slicing. Use a sharp knife and wipe it clean between cuts for neat slices.

What should I serve with this pie?

It’s rich on its own but pairs well with a scoop of vanilla ice cream or a drizzle of melted chocolate for added flair.

Conclusion

Payday Pie is a rich and satisfying dessert that transforms the classic candy bar into a show-stopping pie. With its creamy peanut butter nougat, crunchy peanuts, and silky caramel all in a crisp crust, it’s a salty-sweet masterpiece perfect for holidays, parties, or any dessert craving that calls for something bold and nostalgic. One slice will never be enough.

Payday Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Inspired by the classic candy bar, this indulgent Payday Pie features a rich peanut butter nougat filling, dry roasted peanuts, and a homemade caramel drizzle all set in a flaky pie crust. It’s the perfect salty-sweet treat for parties and holidays.

Author: Mari
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 400°F (200°C). Line and blind bake the 9-inch pie crust: bake for 15 minutes with pie weights, then remove weights and bake an additional 15 minutes. Let cool.
In a saucepan over medium-low heat, melt peanut butter chips, sweetened condensed milk, and 3 tbsp salted butter until smooth.
Add mini marshmallows and stir until completely melted and the mixture is smooth.
Pour the peanut butter nougat filling into the baked pie crust and smooth the top.
Sprinkle the dry roasted peanuts evenly over the filling.
In a clean saucepan over medium heat, melt the sugar until golden and caramelized, swirling gently — do not stir. Carefully add 3 tbsp butter and stir until combined.
Slowly pour in the heavy cream while stirring, then simmer for 1 minute.
Remove from heat and stir in vanilla extract and kosher salt.
Allow caramel to cool for about 5 minutes, then drizzle over the top of the pie.
Refrigerate the pie for at least 4 hours before serving to set the filling and caramel.

Notes

Use caution when working with hot caramel — it can burn quickly.
Chilling is essential for clean slicing and firm texture.
Top with an extra sprinkle of sea salt for a bolder salty-sweet finish.
Store leftovers in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 487
Sugar: 38g
Sodium: 320mg
Fat: 29g
Saturated Fat: 10g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 9g
Cholesterol: 25mg