The first time I made honeycomb, I added the baking soda and the sugar foamed up like a science experiment. I poured it onto a baking sheet, stared at it for twenty minutes while it cooled, then cracked it with the handle of a knife. The shards went on top of a peanut butter pie that already had a chocolate drizzle and salted peanuts. It was too much, in the best way.
I have never seen someone eat one slice of this pie. The filling is dense, the crust has enough nutmeg to notice, and the honeycomb shatters when you cut through it. The chocolate drizzle and salted peanuts on top are just making a point.
Tips for Making Chocolate Peanut Butter Honeycomb Pie
Make the honeycomb first
The honeycomb needs time to cool and harden before you crack it into pieces. Make it before you start the crust or filling.
When you add the baking soda, the mixture foams dramatically. Whisk quickly and pour immediately. Do not try to spread it on the baking sheet. Let it settle on its own.
Beat the custard until it cools
The filling goes from hot to cool in the stand mixer over about four minutes on high speed. This step changes the texture and makes the filling lighter.
Add the butter one tablespoon at a time while the mixer is running. Then the peanut butter, powdered sugar, and salt. Beat until smooth.
Chill before topping
The peanut butter filling must be fully set, two to three hours in the fridge, before you add the chocolate drizzle and honeycomb.
If the filling is still soft when you drizzle the chocolate, it sinks in and you lose the layered look.
Chocolate Peanut Butter Honeycomb Pie
- Total Time: 55 minutes
- Yield: Serves 8
Description
A stunning dessert with layers of creamy peanut butter filling, crunchy honeycomb, and rich chocolate. Make components ahead for easy assembly!
Ingredients
- 9 graham crackers, coarsley crushed
- 1/4 cup light brown sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly grated nutmeg
- 6 tablespoons (3/4 stick) butter, melted
- 8 large egg yolks
- 12 tablespoons sugar, divided
- 1 1/2 cups (355 ml) whole milk
- 1 vanilla bean, split lengthwise
- 3/4 cups (178 ml) unsalted butter, room temperature
- 1 cup (237 ml) creamy peanut butter
- 2 tablespoons powdered sugar
- 1/2 teaspoon kosher salt
- 2 ounces (57 g) bittersweet chocolate (do not exceed 61% cacao), chopped
- 2 1/2 tablespoons unsalted butter
- Honeycomb (recipe below)
- 1/4 cups (59 ml) roasted, salted peanuts
- 1 1/2 cups (355 ml) sugar
- 3 tablespoons corn syrup
- 1 tablespoon honey
- 1 tablespoon baking soda, sifted
Instructions
- 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.
Crust
- Preheat oven to 325°F (163°C).
- 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 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 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 1 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.
Notes
- For a smoother peanut butter filling, use creamy peanut butter and warm it slightly before adding it to the custard.
- To make the honeycomb ahead, store it in an airtight container at room temperature for up to a week.
- If you don’t have a vanilla bean, substitute 1 teaspoon of pure vanilla extract in the filling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 60
- Sodium: 200
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 2
- Protein: 5
- Cholesterol: 150
Frequently Asked Questions
Why does the honeycomb foam so dramatically when I add baking soda?
The baking soda reacts with the hot sugar and releases carbon dioxide gas, creating the honeycomb’s signature air pockets. This happens in seconds. Whisk quickly to distribute the bubbles, then pour immediately onto the baking sheet.
Can I use natural peanut butter instead of creamy?
Regular creamy peanut butter works best in this filling. Natural peanut butter with oil separation can make the custard grainy. If you only have natural, stir it thoroughly and make sure no oil is floating on top before adding it.
How long does this pie keep?
Three to four days in the fridge, covered. The honeycomb on top will soften over time as it absorbs moisture. For the best crunch, add the honeycomb pieces and peanuts right before serving.
