Peanut Butter Honeycomb Pie

By BearForce

Ingredients

• Crust:
• 9 graham crackers, coarsely 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 Cup 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 Oz bittersweet chocolate, chopped
• 2 1/2 Tablespoons unsalted butter
• Honeycomb (see recipe)
• 1/4 Cup roasted, salted peanuts

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 325°F. 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 a 9" pie pan. Bake until golden brown, about 15 minutes. Cool.

2. Mix yolks and 6 Tablespoons sugar. Beat at high speed until ribbons form. Combine milk and remaining 6 Tablespoons sugar in a large saucepan; scrape in seeds from vanilla bean and add bean. Bring to a boil, stirring to dissolve sugar. Remove bean. 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 Tablespoon 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.

3. 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 inch plain border. Pile pieces of honeycomb and salted peanuts on top, then drizzle remaining chocolate glaze over.

Honeycomb:
1½ cups sugar
3 Tablespoons corn syrup
1 Tablespoon honey
1 Tablespoon baking soda, sifted

Line a baking sheet with parchment paper or foil. Combine sugar, corn syrup, honey and ¼ water in a 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; whisk quickly just to combine. immediately pour candy over prepared sheet (do not spread) Let stand undisturbed until cool, about 20 minutes. Hit candy in several places with the handle of a knife to crack into pieces.