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Peanut Butter Honey Comb Pie


Use a basic graham cracker crust recipe and add 1/8 teaspoon fresh nutmeg. (Instead of fresh nutmeg, I lightly sprinkled dried nutmeg into the food processor before I pulsed.)

Honeycomb Candy:

1 1/2 cups sugar

3 Tbsp corn syrup

1 Tbsp honey

1 Tbsp baking soda, sifted

Line baking sheet with foil or parchment paper. 

Combine sugar, corn syrup, honey and 1/4 cup water in heavy, deep saucepan. Stir over medium-low heat to dissolve sugar. Cook without stirring, instead, swirl the pan occasionally and brush the sides of pan with a wet pastry brush. Boil until sugar turns amber-colored. Add baking soda and quickly whisk just to combine. (Mixture will foam up so make sure you whisk at super-speed.) Pour mixture onto baking sheet. Do not spread. Cool until candy hardens (about 20 minutes). Use hands or knife to break up candy into small chunks. 

Custard Filling:

8 large egg yolks

12 Tbsp sugar, divided (6 and 6)

1 1/2 cups whole milk (I used 2%)

1 vanilla bean, split lengthwise (Yes, it seriously calls for a real bean. That should have been my first warning sign.)

3/4 butter, at room temp

1 cup creamy peanut butter

2 Tbsp powdered sugar

1/2 tea kosher salt

Mix yolks and 6 Tbsp sugar. Beat on high for about 2 minutes or until ribbons form. Combine milk and remaining 6 Tbsp sugar in a large saucepan. Scrape in seeds from vanilla bean and add bean. Bring to boil and dissolve sugar. Remove bean.

With mixer running, slowly add hot milk mixture. This part is important because if you add the hot milk too fast, it will cook the egg unevenly and the filling will lack a smooth texture.

Pour mixture back into pan and bring to boil while whisking constantly. Remove from heat and continue to whisk vigorously for 1 minute. Return custard to (cleaned) mixing bowl. Beat on high for 4 minutes or until custard is cool.

Mix in butter 1 Tbsp at a time. Add peanut butter, powdered sugar and salt. Beat to blend; scrape filling into cooled crust and smooth. Chill in fridge for 2-3 hours.


2 oz bittersweet chocolate (don't exceed 61% cacao)

2 1/2 Tbsp butter

Honeycomb Candy

Roasted, salted peanuts (I used honey roasted peanuts for the added honey flavor.)

Stir chocolate and butter together in small saucepan on medium-low heat. Keep stirring until melted and combined. Drizzle some chocolate glaze over chilled pie and smooth into a circle. Top with honeycomb and peanuts. Drizzle more chocolate over the top.