Recipe for Peanut Butter Pie

I had a couple of people ask me for this so, here’s my recipe for peanut butter pie:

9 graham crackers, coarsely crushed
1/4 C brown sugar
1/4 t salt
1/8 t ground nutmeg (my husband didn’t like the nutmeg in this crust)
6 T melted butter

8 large egg yolks
12 T sugar, divided
1 1/2 C whole milk
1 vanilla bean, split lengthwise
3/4 C unsalted butter, room temperature
1 C creamy peanut butter
2 T powdered sugar
1/2 t salt

2 oz. bittersweet chocolate
2 1/2 T unsalted butter
Honeycomb (the recipe for this is in my previous post

Crust: preheat oven to 325. Finely grind crackers, sugar, salt, and nutmeg in a food processor. Transfer crumb mixture to a bowl. Add butter and stir to blend. Pack crumbs onto bottom and sides of a 9″ glass or metal pie pan. Bake until golden brown. About 15 minutes. Let cool.

Filling: Mix yolks and 6 T sugar in the bowl of a stand mixer 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 T 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 min. Return custard to mixing bowl; beat on high speed until cool, about 4 min. Mix in butter one T 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 hrs.

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 in plain border. Pile pieces of honeycomb on top then drizzle remaining chocolate glaze over.

Peanut Butter Pie

I tried this pie out over the weekend.

You cook the filling on the stove and let it set in the fridge for a couple of hours. As you can see, mine was still a little bit soft when I took this picture.

But, I loved the pie! It was really rich so you could only eat a small piece, but it was very tasty!

And the honeycomb on top was so easy to make. You mix 1/4 C water, 1T honey, 3T corn syrup, and 1 1/2C sugar in a saucepan until it starts to boil, then you turn the heat up and let it boil, swirling the pot occasionally until the sugar just starts to brown (and don’t wait for it to get a dark brown, I had to make two batches because my first one was too brown and it tasted burnt). At the first tint of brown, remove it from the heat and whisk in 1T baking soda (it will bubble really high so use a large saucepan) immediately pour the whole thing out on a cookie sheet lined with wax paper and let it sit for 20 minutes. Then you can break or cut it in pieces and eat. It doesn’t store really well, it tends to get a bit chewy after a couple of days.