Peanut Butter Honeycomb Pie

So, I know this recipe comes off as a little overwhelming. I’ve had it in my “to bake” pile for, actually, a few summers. But, when I actually read through the steps carefully, I realized it wasn’t as complicated as I first assumed, and since I had some time to do it in, I did. What a winner. Worth all the steps and truly delicious. Unique. Fun. Summer. Plus, out of the four pies I made for the party I went too, this is the only one that completely disappeared. This recipe comes from the Aug. 2011 bon appetit. And, of course, you can simplify it by leaving out the honeycomb, but the honeycomb really came together in a matter of minutes and was a super beautiful addition.

for the crust
9 graham crackers, coarsely crushed
1/4 c. (packed) light brown sugar
1/4 t. kosher salt
1/8 t. freshly grated nutmeg
6 T. (3/4 stick) butter, melted

for the filling
8 large egg yolks
12 T. sugar, divided
1 1/2 c. whole milk
1 vanilla bean, split lengthwise
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
1 c. creamy peanut butter
2 T. powdered sugar
1/2 t. kosher salt

for the topping
2 oz bittersweet chocolate (do not exceed 61% cacao), chopped
2 1/2 T. unsalted butter
Honeycomb (see below)
1/4 c. roasted, salted peanuts

for the crust
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.

for the filling
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.

for the topping
Stir chocolate and butter in a medium bowl set over a saucepan 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.

Honeycomb Recipe

1 1/2 c. sugar
3 T. corn syrup
1 T. honey
1 T. baking soda, sifted

Line a baking sheet with parchment paper or foil. Combine sugar, corn syrum, honey, and 1/4 cup water in a heavy deep saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high; bring to a boil. Cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns pale amber. Working quickly, add baking soda (mixture will foam up dramatically); whisk quickly just to combine. Immediately pour candy over prepared sheet (do not spread out). Let stand undisturbed until cool, about 20 minutes. Hit candy in several places with the handle of a knife to crack into pieces.