Peanut Butter Honeycomb Pie

Servings: 8


8 large egg yolks
12 tbsp sugar, divided
1 1/2 cups whole milk
1 vanilla bean, split lengthwise
3/4 cup unsalted butter, softened
1 cup creamy peanut butter
2 tbsp powdered sugar
1/2 tsp kosher salt

2 oz. bittersweet chocolate, chopped
2 1/2 tbsp unsalted butter
Honeycomb (recipe below)
1/4 cup roasted, salted peanuts


Mix yolks and 6 tbsp sugar in the bowl of stand mixer with 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 bow; beat on high speed until cool, about 4 minutes.

Mix in butter one 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 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 1-2 inches plain border.  Pile pieces o honeycomb and salted peanuts on top then drizzle more chocolate glaze over.


1 1/2 cups sugar
3 tbsp corn syrup
1 tbsp honey
1/4 cup water
1 tbsp baking soda, sifted

Line a baking sheet with parchment paper or foil. 

Combine sugar, corn syrup, 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 dramatically.

Immediately pour candy over prepared baking sheet and do NOT spread out.  Allow to cool at least 20 minutes.

Hit candy in several places with the handle of a knife to crack into pieces.