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