Peanut Butter Honeycomb Pie
Recently, I was reading the latest issue of Bon Appetit when I came across a photo for this Peanut Butter Honeycomb Pie. It was love at first sight. I was smitten, and I had to make it.
I am not, as I have previously attested, a pie girl. But, growing up, I used to love the Chocolate Peanut Butter Pie from Bakers Square in Birmingham. Their pie is made of layers of chocolate fudge and peanut butter mousse layered with whipped cream atop a peanut butter graham cracker crust. As you may have already noticed…I have a thing for peanut butter and chocolate. Who doesn’t?
So, after a very full weekend of baking and selling at the Silverlake Craft Vintage and Art Festival, I wanted something easy. Something rewarding. Pie.
And it was easy…except for the part in the recipe where you’re running between the mixer and the oven to create your peanut butter custard and you either need a very understanding helper or you need to be an octopus.
The crust was easy and making the honeycomb was fun. Baking is science, but when you add the baking soda to your honey+water+sugar mixture, it’s like doing one of those really fun science experiments because it expands EVERYWHERE. The first time I made it, I used a recipe that had an excessive amount of honey, so I had to redo it. The taste was delicious but it kept getting stuck between my teeth. For the second attempt I came up with a base recipe that I can now riff off of, so that was what I used. I think I’ll add a little more honey back in for the next time, but it’s all about learning.
The next night, after the custard had cooled significantly, it came time to put it all together!
Here’s a closeup shot. It was sooooo good. But I had to only have a few bites as it’s 900 calories a slice!
Update: Thanks to Bon Appetit for putting our pie in their official blog! We’re honored!