Video recipes

Peanut butter & honeycomb pie

8 servings



  1. For the crust:

  2. 9 digestive crackers, coarsely crushed

  3. 60 ml (¼ cup) Langnese Black Forest Honey

  4. ¼ tsp. salt

  5. Pinch of nutmeg

  6. 6 tbsp butter, melted

  7. For the filling:

  8. 8 large egg yolks

  9. 14 tbsp. Langnese Acacia Honey with Natural Honeycomb

  10. 375ml (1½ cups) full fat milk

  11. 1 vanilla bean, split lengthwise and seeds scraped out

  12. 170g (¾ cup) unsalted butter, room temperature

  13. 250 ml (1 cup) creamy peanut butter

  14. ½ tsp. salt

  15. For the topping

  16. 60 g bittersweet chocolate (do not exceed 61% cacao), chopped

  17. 2½ tbsp. unsalted butter

  18. Honeycomb

  19. ¼ cup roasted, salted peanuts


  1. For the crust:
    Preheat the oven to 160°.

  2. In a bowl mix the biscuits, honey, salt and nutmeg.

  3. Add the butter and stir to blend.

  4. Transfer the mixture to the tart tin and press flat using the back of a glass.

  5. Bake for 15 minutes in the preheated oven then set aside to cool.

  6. For the filling:
    Mix the yolks and 2 tbsp. of honey in the bowl of a stand mixer fitted with a whisk attachment. Beat at high speed until you have reached the ribbon stage, stopping once to scrape down the sides of bowl, about 2 minutes.

  7. Combine the milk and 2 tbsp. of honey in a large saucepan; add the vanilla seeds together with the bean. Bring to the boil, stirring to dissolve the honey then remove the vanilla bean.

  8. With the mixer running, gradually add hot milk to the yolk mixture. Scrape the mixture back into the pan. Whisking constantly, bring to the boil over a medium heat. Remove the pan from the heat; whisk vigorously for 1 minute.

  9. Transfer the custard to a clean mixing bowl and beat on high speed until cool, about 4 minutes. Mix in the butter one tbsp. at a time.

  10. Add the peanut butter, the remaining honey, and salt; beat to blend. Scrape the filling into the cooled crust; smooth the top. Chill until set, 2-3 hours.

  11. For the topping:
    Stir the chocolate and butter in a medium bowl set over a saucepan of simmering water until melted and smooth.

  12. Drizzle some of the chocolate glaze over the peanut butter filling, making a circle in the middle of the pie and leaving a 5cm plain border. Pile pieces of honeycomb and salted peanuts on top, then drizzle the remaining chocolate glaze over.