I had intended to sit down and write a new post for quite some time now but never really got to it. Isn't that the way it goes when you have a toddler running around your house un-doing everything you have done? I finally have a little quiet time but what I really should be doing is taking a shower so I can get ready to drive to Redlands to look at a house we are hoping to rent. However, a little procrastination might actually be good for me today since I have been running around all week. So instead I want to tell you about this amazing pie I made a few weeks ago! I know Labor Day weekend is upon us and this is the holiday for BBQs and pies but this is no ordinary Labor Day pie! It is not a fruit pie or any other such thing, it is actually a peanut butter pie I got out of a magazine and I think it would be perfect for any holiday occasion! A lot of holidays are coming up so keep this one handy in your recipe box.
The name of the pie in the recipe was a peanut butter honeycomb pie but I think this is a lie because the only honeycomb that was on the pie was a homemade honeycomb candy that you are suppose to make and then pile on the center of the pie. It looked amazing, tasted great, but the little pile made it very hard to cut out slices so I think if I were to ever make this again I would really crumble the heck out the honeycomb and maybe even sprinkle it over the whole top of the pie.
Peanut Butter Pie
CRUST
9 graham crackers
1/4 cup packed light brown sugar
1/4 tsp salt
1/8 tsp ground nutmeg
6 Tbsp butter, melted
FILLING
8 large egg yolks
12 Tbsp sugar, divided
1 1/2 cups whole milk
1 tsp vanilla
3/4 cup butter, room temperature
1 up creamy peanut butter
2 Tbsp powdered sugar
1/2 tsp salt
TOPPING
2 oz bittersweet chocolate, chopped (do not exceed 61% cacao)
2 1/2 Tbsp unsalted butter
honeycomb (see recipe)
CRUST
9 graham crackers
1/4 cup packed light brown sugar
1/4 tsp salt
1/8 tsp ground nutmeg
6 Tbsp butter, melted
FILLING
8 large egg yolks
12 Tbsp sugar, divided
1 1/2 cups whole milk
1 tsp vanilla
3/4 cup butter, room temperature
1 up creamy peanut butter
2 Tbsp powdered sugar
1/2 tsp salt
TOPPING
2 oz bittersweet chocolate, chopped (do not exceed 61% cacao)
2 1/2 Tbsp unsalted butter
honeycomb (see recipe)
CRUST Preheat the oven to 325 degrees. Finely grind graham crackers, sugar, salt, and nutmeg in a food processor. Transfer crumb mixture to a medium bowl. Add butter to the bowl and stir to blend. Pack the crumbs onto the bottom and up the sides of a 9 inch pie pan. Bake 15 minutes until golden brown. let cool
FILLING Mix yolks and 6 Tbsp sugar in the bowl of a stand mixer or with a hand mixer. Beat on high until ribbons form, about 2 minutes.
Combine milk and remaining 6 Tbsp sugar in a large saucepan; add vanilla. Bring to a boil, stirring to dissolve sugar. While still mixing, slowly add milk to yolk mixture. Scrape mixture back into the pan and clean your 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 1 Tbsp at a time. Add peanut butter, powdered sugar and salt. Beat to blend. Scrape filling into cooled crust; smooth top. Chill for 2-3 hours.
TOPPING Stir chocolate and butter in 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 2 inch plain border. Pile pieces of honeycomb on top of the chocolate circle and drizzle remaining chocolate over.
FILLING Mix yolks and 6 Tbsp sugar in the bowl of a stand mixer or with a hand mixer. Beat on high until ribbons form, about 2 minutes.
Combine milk and remaining 6 Tbsp sugar in a large saucepan; add vanilla. Bring to a boil, stirring to dissolve sugar. While still mixing, slowly add milk to yolk mixture. Scrape mixture back into the pan and clean your 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 1 Tbsp at a time. Add peanut butter, powdered sugar and salt. Beat to blend. Scrape filling into cooled crust; smooth top. Chill for 2-3 hours.
TOPPING Stir chocolate and butter in 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 2 inch plain border. Pile pieces of honeycomb on top of the chocolate circle and drizzle remaining chocolate over.
Honeycomb
1 1/2 cups sugar
3 Tbsp corn syrup
1 Tbsp honey
1 Tbsp baking soda, sifted
1 1/2 cups sugar
3 Tbsp corn syrup
1 Tbsp honey
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 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.
I know if seems a little intimidating and like there are a lot of steps, but once you get going it is really quite easy and worth it in the end! The honeycomb makes so much that you can even dip some of the pieces in chocolate and serve them on the side as a fun little candy. Enjoy! (This recipe was taken from Bon Appetit Magazine, the August 2011 issue)
I know if seems a little intimidating and like there are a lot of steps, but once you get going it is really quite easy and worth it in the end! The honeycomb makes so much that you can even dip some of the pieces in chocolate and serve them on the side as a fun little candy. Enjoy! (This recipe was taken from Bon Appetit Magazine, the August 2011 issue)
