Oh my goodness! This recipe comes from the August 2011 Bon Appétit and it is absolutely amazing! I have never had a peanut butter pie that does not have an overwhelming peanut butter taste. The peanut butter custard which makes the inside of the cake is perfectly balanced! Not to mention, the graham cracker-brown sugar crust is to die for. I use it all the time no for various recipes such as cheese cake and key lime pies.
The recipe calls for a honeycomb candy on top which is not necessarily something you need to make. It is fun to make because it gives you experience with candy but the cake itself is just great. If you plan on doing the honeycomb, I would suggest dipping them in chocolate because it really brings out a better flavor.
The recipe has quite a few steps but it is truly worth the work!
The recipe is below:
Peanut Butter Honeycomb Pie
Adapted from Bon Appétit
- 9 graham crackers, coarsley crushed
- 1/4 cup (packed) light brown sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly grated nutmeg
- 6 tablespoons (3/4 stick) butter, melted
- 8 large egg yolks
- 12 tablespoons sugar, divided
- 1 1/2 cups whole milk
- 1 vanilla bean, split lengthwise
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup creamy peanut butter
- 2 tablespoons powdered sugar
- 1/2 teaspoon kosher salt
- 2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 2 1/2 tablespoons unsalted butter
- Honeycomb (click for recipe)
- 1/4 cup roasted, salted peanuts
Preheat oven to 325°. Finely grind graham crackers, sugar, salt, and nutmeg in a food processor.Transfer crumb mixture to a medium bowl. Add butter and stir to blend. Use bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of 9″ glass or metal pie pan.Bake until golden brown, about 15 minutes. Let cool.
Mix yolks and 6 Tbsp. sugar in the bowl of a stand mixers fitted with a whisk attachment. Beat at high speed until ribbons form, stopping once to scrape down sides of bowl, about 2 minutes.
Combine milk and remaining 6 Tbsp. sugar in a large saucepan; scrape in seeds from vanilla bean and add bean. Bring to a boil, stirring to dissolve sugar. Remove bean. With mixer running, gradually add hot milk mixture to yolk mixture. Scrape mixture back into pan. Clean bowl. Whisking constantly, bring to a boil over medium heat. Remove pan from heat; whisk vigorously for 1 minute. Return custard to mixing bowl, beat on high speed until cool, about 4 minutes. Mix in butter on Tbsp. at a time. Add peanut butter, powdered sugar, and salt; beat to blend. Scrape filling into cooled crust; smooth top. Chill until set, 2-3 hours.
Stir chocolate and butter in a medium bowl set over a saucepand of simmering water until melted and smooth.
Drizzle some of the chocolate glaze over the peanut butter filling, making a circle in the middle of the pie and leaving a 1″-2″ plain border. Pile pieces of honeycomb and salted penauts on top, then drizzle remaining chocolate glaze over.