When I got the August bon appetit magazine in the mail last week I thought I would be making the Blackberry & Lime Meringue Pie because the picture on the cover was incredible! That all changed when I flipped through the pages to find the Peanut Butter Honeycomb Pie. I still want to make that Blackberry pie but I have my priorities and peanut butter is first!
This pie was really easy to make and looks quite impressive as well. The recipe has a homemade pie crust but I had 2 store bought ones in my pantry that I needed to use so I allowed myself the luxury of being lazy and didn't make the homemade version. The pie was still good...just ask my co-workers, they seemed to enjoy it.
I will be making more of the Honeycomb candy just to eat. WOW, that stuff is awesome. The whole time I was waiting on the pie to chill I ate the candy by the handfull :)
Peanut Butter Honeycomb Pie
8 large egg yolks
12 tbsp sugar, divided
1 1/2 cups whole milk
1 vanilla bean, split lengthwise
3/4 cup unsalted butter, softened
1 cup creamy peanut butter
2 tbsp powdered sugar
1/2 tsp kosher salt
2 oz. bittersweet chocolate, chopped
2 1/2 tbsp unsalted butter
Honeycomb* (recipe below)
1/4 cup roasted, salted peanuts
Mix yolks and 6 tbsp sugar in the bowl of stand mixer with 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 bow; beat on high speed until cool, about 4 minutes.
Mix in butter one 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.
Drizzle some of the chocolate glaze over the peanut butter filling, making a circle in the middle of the pie and leaving 1-2 inches plain border. Pile pieces o honeycomb and salted peanuts on top then drizzle more chocolate glaze over.
1 1/2 cups sugar
3 tbsp corn syrup
1 tbsp honey
1/4 cup water
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 dramatically.
Immediately pour candy over prepared baking sheet and do NOT spread out. Allow to cool at least 20 minutes.
Hit candy in several places with the handle of a knife to crack into pieces.
Source: bon appetit Aug. 2011 page 82
Oh, if you want to make the crust in the mag, click here