Description
Indulge in the rich and creamy Ultimate Peanut Butter Honeycomb Pie, a no-bake dessert that combines a crunchy chocolate cookie crust with a luscious peanut butter and cream cheese filling, studded with sweet honeycomb candy and topped with whipped cream and a chocolate drizzle. Perfect for peanut butter lovers and an easy make-ahead treat.
Ingredients
Scale
Crust
- 24 chocolate sandwich cookies, crushed
- 6 tablespoons unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- 3/4 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup chopped honeycomb candy, plus extra for garnish
Topping
- 1/2 cup heavy whipping cream
- 1/4 cup chocolate chips, melted (optional for drizzle)
Instructions
- Prepare the crust: In a medium bowl, combine the crushed chocolate sandwich cookies with melted butter. Press this mixture firmly into the bottom and sides of a 9-inch pie dish to form an even crust. Refrigerate for 20 minutes to set.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together until smooth and creamy. Add the powdered sugar and vanilla extract, mixing well until fully incorporated.
- Whip the cream: In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture, blending carefully until smooth and fluffy.
- Add honeycomb candy: Stir in the chopped honeycomb candy evenly into the peanut butter mixture. Spread this filling evenly over the chilled cookie crust.
- Top with whipped cream: Whip the remaining 1/2 cup heavy cream until soft peaks form, then spread it over the top of the pie to create a light, creamy layer.
- Garnish and chill: Decorate the top with extra honeycomb candy and drizzle with melted chocolate chips if desired. Chill the pie in the refrigerator for at least 4 hours before slicing and serving to allow the filling to set fully.
Notes
- For easier slicing, freeze the pie for 30 minutes before serving.
- This pie can be made a day ahead and stored covered in the refrigerator.
- To make it gluten-free, use gluten-free sandwich cookies for the crust.
