Payday pie is a geat pie recipe that is salty and sweet and a great dessert for anything. Here’s the recipe for this unique pie.
Pie crust:
- 11⁄2 cups flour
- 2 tablespoons a sugar
- 3⁄4 teaspoon kosher salt
- 1 stick unsalted butter, softened
- 11⁄2 tablespoons cold water
- 1 recipe bake club peanut butter nougat
- 1 recipe bake club caramel topping
- 1 ½ cups roasted and salted peanuts
Heat oven to 375F.
Combine the flour, sugar, and salt in a bowl. Add the butter and mix until it is in pea-sized pieces and well distributed. Add the cold water, mixing just until the dough begins to come together.
Dump the dough out of the bowl, then gently clump it together with your hands to form a 1-inch-thick patty. Wrap in plastic wrap and put it in the refrigerator to rest and chill for 30 minutes.
Take the dough out of the fridge and, on a lightly floured work surface, roll it into a 12-inch circle. Put a 10-inch pie dish upside down on the dough and flip the two over. Using your fingertips, gently press the dough into the pan, then crimp the crust around the edges. Blind bake your pie crust by forking tiny holes into the center of the pie. Put a coffee filter in the center and fill with dried rice or beans to weigh down the crust. Bake for 20-30 minutes until golden brown all over, removing the beans and coffee filter about 15 minutes in. Cool completely.
Spread peanut butter nougat evenly into the cooled pie shell. Top nougat with roasted, salted peanuts.
Pour in the caramel filling atop the peanuts. Put the pie in the fridge or freezer to ensure all elements are set and entirely chill about 60 minutes. Slice & serve.
Peanut Butter Nougat:
- 1 cup sugar
- ¾ cup water
- 2 egg whites
- ¾ cup peanut butter (chunky or smooth)
- 1 teaspoon salt
Put the sugar and water in a small saucepan and heat on medium-low heat, swirling (not stirring) the two around to ensure an even mixture. Meanwhile, whisk egg whites to medium-soft peaks then leave on the lowest setting.
Continue monitoring sugar/water mixture until it hits soft ball stage, about 235F. Watch the video- it’s easier to nail than you think. Remove it from the heat and very carefully pour it into the whipping egg whites, then immediately turn the mixer speed up to high. Let the egg white whip until cool then remove the bowl, and, using a spatula, fold the whites into a bowl with the peanut butter, salt and any inclusions.
Caramel Topping:
- 1/2 cup sugar
- ¼ cup milk
- 4T butter
- 1/2 tsp vanilla
- 1/2 tsp salt
Make a dry caramel: Heat the sugar in a medium heavy-bottomed saucepan over medium-high heat. As soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the pan—you want it all to melt and caramelize evenly. Cook and stir, cook and stir, until the caramel is a deep, dark amber, 2 minutes from when the sugar starts to melt.
Once the caramel has reached the target color, remove the saucepan from the heat. Very slowly and very carefully, pour in the milk. The caramel will bubble up and steam; stand away until the steam dissipates. Use the heatproof spatula to stir the mixture together. Add the butter, vanilla and salt, continue stirring.
Cool the caramel completely before using.
