Dessert Time: Peanut Butter and Creamed Honey Raspberry Pie

Dessert Time: Peanut Butter and Creamed Honey Raspberry Pie

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!


  • 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


  • 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


  • 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


  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.


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.


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.