What makes this Peanut Butter Honeycomb Pie recipe different from others?

This recipe balances rich, nutty flavors with light textures by using a silky peanut butter custard, buttery graham cracker crust, and airy honeycomb topping. Unlike some versions that lean overly dense, this one remains smooth and sliceable while still feeling indulgent. It’s inspired by old-fashioned peanut butter honeycomb pie recipes but updated with gourmet touches like real vanilla bean and bittersweet chocolate drizzle.

Can I make Peanut Butter Honeycomb Pie ahead of time?

Absolutely. The crust and custard can be made a day in advance, stored separately, and assembled a few hours before serving. For the best results, add the honeycomb and chocolate drizzle just before serving to maintain crunch and freshness.

How do I keep the honeycomb topping from getting sticky?

Store honeycomb pieces in an airtight container at room temperature until you’re ready to garnish the pie. Moisture is the enemy of honeycomb; refrigerating it will make it sticky. Only add it when the pie is chilled and ready to serve.

Can I make this pie gluten-free or dairy-free?

Yes. Use gluten-free graham crackers for the crust and substitute full-fat coconut milk for whole milk in the custard. Choose dairy-free butter and chocolate for a completely dairy-free option. The texture stays rich, and the flavor remains satisfying with just a hint of coconut.

Peanut Butter Honeycomb Pie – Irresistible Dessert You’ll Crave

Description

This Peanut Butter Honeycomb Pie is a luscious, no-bake dessert featuring a buttery cookie crust, creamy peanut butter filling, and a crunchy honeycomb candy topping. Sweet, salty, and indulgent, it’s the perfect pie for peanut butter lovers and special occasions.

Ingredients

Scale

For the Crust:
2 cups crushed graham crackers or digestive biscuits
1/2 cup unsalted butter, melted
2 tablespoons sugar
For the Filling:
1 1/4 cups creamy peanut butter
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
For the Topping:
1 cup honeycomb candy (store-bought or homemade), broken into pieces
Optional: drizzle of melted chocolate or caramel

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Instructions

In a bowl, mix crushed graham crackers, melted butter, and sugar until combined. Press mixture firmly into the bottom and sides of a 9-inch pie dish. Chill for 15 minutes to set.
In a large mixing bowl, beat together peanut butter, cream cheese, powdered sugar, and vanilla until smooth and creamy.
Fold in the whipped cream gently until fully incorporated to create a light, fluffy filling.
Spoon filling into the chilled crust and smooth the top.
Top with honeycomb candy pieces and drizzle with chocolate or caramel if desired.
Refrigerate for at least 3 hours (or overnight) before serving to allow the pie to set.

Notes

Make homemade honeycomb candy for a fresher, crunchier topping.
For a chocolate twist, use crushed chocolate cookies for the crust.
Store any leftovers covered in the fridge for up to 4 days.
Freeze (without honeycomb topping) for up to 1 month, thawing in the fridge before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 32g
Sodium: 280mg
Fat: 34g
Saturated Fat: 16g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 9g
Cholesterol: 65mg