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Don’t worry, there are no black bears in this pie. There is, however, peanut butter, caramel, blueberry jam, chocolate-honey peanuts and honeycomb candy on a walnut-graham cracker crust. That’s all I have to say.
For the crust:
Preheat the oven to 350 F.
In a food processor puree the walnuts and honey until the mixture is soft and almost dough-like. Place the walnut mixture in a medium bowl and add the graham cracker crumbs.
Using your hands, combine the walnut mixture and graham cracker crumbs thoroughly. Press the crust into a 9-inch round pie pan. Bake for 10 minutes, or until the crust is golden.
For the caramel:
Add the caramel ingredients into a small saucepan. Stir to combine, and turn the heat on to high. Cook the caramel for about 2 minutes, or until it is thick, but still slightly runny, like a caramel sauce. Pour the caramel evenly over the bottom of the crust.
For the jam:
Add the blueberries and sugar to a small saucepan over high heat. Cook the blueberries, stirring and mashing them constantly, for about 5 minutes, or until they have softened and formed a dark, purplish red, slightly thick syrup. Pour the jam in evenly over the caramel.
For the peanuts:
Combine the melted chocolate and honey. Stir in the peanuts to coat them in the mixture. Place the chocolate peanut mixture on top of the jam.
For the honeycomb candy:
Add the sugar, water and honey into a small saucepan over high heat. Cook the mixture, swishing it around in the saucepan often, until the mixture is golden, about 5 minutes. Remove from heat and stir in the baking soda (the mixture will bubble up considerably). Pour the mixture, without tying to spread it out, over the peanuts.
Let the candy cool for about an hour before slicing the pie. Enjoy!
Eggs guaranteed salmonella free are always available in Budapest grocery stores. I can vouch for it. But in some other locations the eggs may be of less reliable quality and therefore certain things—like homemade mayonnaise—are better left unmade. Mousse au Chocolat, however, need never be foregone, because the yolks in this recipe are cooked.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!