Peanut Butter Honeycomb Pie

Here I am trying another bon appetit recipe. Big shocker, I know. I am so addicted to their desserts, and this one fantastic. If you are like me, and you love peanut butter, there is a potential that you may eat this entire pie in one sitting. I had one piece and immediately sent the rest out the door with my hubby to work. If it had stayed here with me, it wouldn't have made it until morning, I assure you.

I found the honeycomb a little bit challenging, so I am matching up a few pictures with the recipe on this one.

Peanut Butter Honeycomb Pie

Honeycomb
This addictively sweet, crunchy candy is part of our Peanut Butter Honeycomb Pie, but it's also great on its own.

8 servings


Ingredients

* 1 1/2 cups sugar
* 3 tablespoons corn syrup
* 1 tablespoon honey
* 1 tablespoon baking soda, sifted

Preparation

*
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.

It should look about like this...make sure you use a large pan for this.























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.

I called this a pale amber, but I think it was a little too dark. On some of the website comments, it was noted that it should read about 300 degrees on a candy thermometer. This is probably a more scientific way to know when you should add the baking soda.
























Working quickly, add baking soda (mixture will foam up dramatically).

I actually burned the bottom when I did this - it burned immediately when I added the baking soda. Next time, I would highly recommend removing from the heat when you add the baking soda, and probably adding the baking soda when its a little lighter amber color.
























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.






















Peanut Butter Honeycomb Pie
Ingredients
Crust

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

Filling

* 8 large egg yolks
* 12 tablespoons sugar, divided
* 1 1/2 cups whole milk
* 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
* 1/2 teaspoon kosher salt

Topping

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

Preparation
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.


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.

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.

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