Are you a fan of peanut butter and berries? The combination of these items might seem pretty weird but we all love a good PB&J, so why not give this a try. In this article, we are going to try a creamy baked peanut butter pie, all topped with berry topping. You can use creamed honey of raspberries, blackberries, blueberries, or strawberries. It’s a must make this summer!

CRUST

• 9 graham crackers, coarsely crushed
• 1/4 cup (packed) light brown sugar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly grated nutmeg
• 6 tablespoons (3/4 stick) butter, melted

FILLING

• 8 large egg yolks
• 12 tablespoons sugar, divided
• 1½  cups whole milk
• 1 vanilla bean, split lengthwise
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup creamy peanut butter
• 2 tablespoons powdered sugar
• 1/2 teaspoon kosher salt

TOPPING

• 2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
• 2 ½ tablespoons unsalted butter
• 2 ounces Raspberry Creamed Honey 
• 1/4 cup roasted, salted peanuts

Directions

1. CRUST

Preheat the oven to 325°, Finely grind graham crackers, sugar, salt, and nutmeg in a food processor. Transfer crumb mixture to a medium bowl. Add butter and stir to blend. Use bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of 9″ glass or metal pie pan. Bake until golden brown, about 15 minutes. Let cool.

2. FILLING

Mix yolks and 6 Tbsp. 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.

3. Combine milk and remaining 6 Tbsp. sugar in a large saucepan; scrape in seeds from vanilla bean and add bean. Bring to a boil, stirring to dissolve sugar. Remove the bean with the 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 minute. Return custard to mixing bowl, beat on high speed until cool, about 4 minutes. Mix in butter on Tbsp. at a time. Add peanut butter, powdered sugar, and salt; beat to blend. Scrape filling into cooled crust; smooth top. Chill until set for 2-3 hours.

4. TOPPING

Stir chocolate and butter in a medium bowl set over a saucepan of simmering water until melted and smooth.

5. 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″ plain border. Mix in the raspberry creamed honey and salted peanuts on top, then drizzle remaining chocolate glaze over.