Traditional recipes

Peanut Butter Honeycomb Pie

Peanut Butter Honeycomb Pie

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.



  • 9 graham crackers, coarsley crushed
  • 1/4 cup (packed) light brown sugar
  • 1/8 teaspoon freshly grated nutmeg
  • 6 tablespoons (3/4 stick) butter, melted


  • 12 tablespoons sugar, divided
  • 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


  • 2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
  • 2 1/2 tablespoons unsalted butter
  • 1/4 cup roasted, salted peanuts

Recipe Preparation


  • 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 peanuts on top, then drizzle remaining chocolate glaze over.

Nutritional Content

One serving contains: Calories (kcal) 906.1 Calories from Fat (kcal) 508.6 Fat (g) 56.5 Saturated Fat (g) 25.6 Cholesterol (mg) 291.2 Carbohydrates (g) 93.3 Dietary Fiber (g) 2.8 Total Sugars (g) 79.7 Net Carbs (g) 90.5 Protein (g) 14.6 Sodium (mg) 830.2Reviews SectionHad problems getting the filling to set properly. Wondering if anyone else has experienced this? Otherwise great dessert.


  1. Pauloc

    I congratulate, it seems to me the magnificent thought

  2. Kimathi

    It agree, very good piece

  3. Cristofer

    You commit an error. Write to me in PM, we will discuss.

  4. Zulkilkis

    This is accurate information

  5. Zafar

    In my opinion you are mistaken. I can defend the position. Write to me in PM.

Write a message