Description
This Peanut Butter Honeycomb Pie is a no-bake dessert featuring a crunchy graham cracker crust topped with a creamy and fluffy peanut butter filling. It’s finished with crunchy honeycomb candy pieces and an optional drizzle of chocolate or caramel, making it a perfect sweet treat for any occasion.
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
Instructions
- Prepare the crust: In a bowl, mix crushed graham crackers, melted butter, and sugar until combined. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Chill for 15 minutes to let it set.
- Make the filling base: In a large mixing bowl, beat together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Incorporate whipped cream: Gently fold the whipped heavy cream into the peanut butter mixture until fully incorporated, creating a light and fluffy filling.
- Assemble the pie: Spoon the filling into the chilled crust and smooth the top evenly.
- Add toppings: Sprinkle broken honeycomb candy pieces over the top of the filling. Drizzle with melted chocolate or caramel if desired for extra flavor and decoration.
- Chill to set: Refrigerate the pie for at least 3 hours or preferably overnight to allow it to fully set before serving.
Notes
- You can use either graham crackers or digestive biscuits for the crust depending on availability or preference.
- For a lighter texture, ensure the cream cheese is fully softened before mixing.
- Homemade honeycomb candy works wonderfully if you prefer a fresh, crunchy topping.
- The optional chocolate or caramel drizzle adds richness but can be omitted for a simpler presentation.
- This pie must be kept refrigerated and is best served cold.
