HONEY PIE
A hint of honey flavors this old-fashioned honey custard pie that comes together quickly with simple ingredients. Don't be afraid of blind-baking the crust, it's easy to do. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving with optional toppings as desired. Refrigerate leftovers.
Nutrition Facts : Calories 374 calories, Fat 17g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 375mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.
HONEY-WALNUT PIE
A simple combination of two favorite flavors is all wrapped up in a tasty custard pie!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix 1 cup flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 350°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In medium bowl, beat all filling ingredients except walnuts with wire whisk or hand beater. Stir in walnuts. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 45 to 55 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours or until chilled. Store in refrigerator.
Nutrition Facts : Calories 520, Carbohydrate 62 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 39 g, TransFat 2 g
HONEY CUSTARD PIE
Make and share this honey custard pie recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to 325.
- whisk sugar, cornmeal and salt together.
- combine remaining ingredients in a large bowl, stirring well.
- whisk in cornmeal mixture until well blended.
- pour into pie shell.
- bake 50 minutes or until set.
- cool on wire rack.
MAMA ARNOLD'S HONEY PIE
This sweet, custardy pie could not be simpler to make, but it will have your guests asking for more. The boiled honey gives it a caramel-like flavor that's divine. -Ruth Arnold, Pearsall, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring honey to a boil. Remove from the heat. Stir a small amount of hot honey into the eggs; return all to the pan, stirring constantly. Bring to a gentle boil; gently stir in the butter, vanilla, pecans and nutmeg., Pour into crust and bake at 325° for 25 minutes or until filling is set.
Nutrition Facts : Calories 418 calories, Fat 24g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 169mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 2g fiber), Protein 5g protein.
HABANERO HONEY SWEET CORN CAKE
This habanero honey sweet corn cake is spicy, sweet, savory, dense, moist, and very addictive! I also had no idea what to call this, as it's not really a cake, but it's also not a pie, or a pudding, or a custard, so I ended up with "cake" since it's inspired by sweet Mexican corn cake. No matter what you call this, it's phenomenal! Garnish with fresh fruit and top with crème fraiche, sour cream, Mexican crema, or whipped cream and freshly grated lime zest.
Provided by Chef John
Categories Cornbread
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
- Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
- Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
- Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 31.6 g, Cholesterol 77 mg, Fat 13.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 296.9 mg
SALTY HONEY PIE
This recipe comes from Four & Twenty Blackbirds, a bakery in Brooklyn NY. It is a type of chess pie with honey added to the custard and topped with sea salt. You need the large, fine sea salt flakes for the topping for this recipe - Maldon works well here. The recipe calls for 1 to 2 tablespoons of sea salt to finish, but I find that one tablespoon is enough salt for my taste. Adjust accordingly to suit your preference for salt. I made this for our 4th of July cookout, and it was a big hit. The crust recipe calls for "ice water/ cider vinegar mixture" - I give the "recipe" for this in the instructions below. If you cannot find vanilla paste, you can use 1 teaspoon of vanilla. The "prep time" listed below includes the time needed to make, rest, and bake the pie crust. If you choose to use a store-bought pie crust this pie comes together very quickly, and the prep time is only about 5 minutes.
Provided by xtine
Categories Dessert
Time 3h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- TO MAKE THE CRUST:.
- Combine 1 cup cold water, 1/8 cup apple cider vinegar, and 1/4 cup ice, mix well. Set aside.
- Whisk the dry ingredients together. Using a pastry cutter, blend in the butter, being careful not to overwork during this step. The butter should be in pea-sized chunks - not too big, but not completely incorporated.
- Slowly add the ice water and vinegar mixture, one tablespoon at a time, and bring the dough completely together by hand, again being careful not to overwork. you may only need 4 tablespoons of the ice water/vinegar mixture - add another tablespoon if the mixture is still too dry to bring the dough together. Aim to create a marbleized effect, so that the butter is still visible. Wrap in plastic wrap, and chill 1 hour or more before use.
- Pre-bake the crust: Roll the dough out to fit a 9-inch pie pan, about 1/4 inch thick. Place in a buttered pie pan, and crimp the edges as desired. Allow to rest and cool in the fridge for at least 20 minutes.
- Line the crust with tinfoil or unwaxed parchment paper, add pie weights or about a cup of dried beans if you don't have pie weights. Distribute them evenly.
- Bake in a 375º oven for 20 minutes. Allow to cool slightly before filling with custard.
- TO MAKE THE PIE:.
- Melt butter and combine with the sugar, salt, and cornmeal to make a thick paste.
- Add the honey, vanilla paste, and vinegar and mix together.
- Mix in the beaten eggs and the cream until all ingredients are well combined.
- Pour the filling into the pre-baked pie shell and bake at 350º for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly.
- Once cooled (at least one hour), finish with a sprinkling of flake sea salt.
- Slice and serve with whipped cream.
Nutrition Facts : Calories 524.2, Fat 29.7, SaturatedFat 18.1, Cholesterol 147.3, Sodium 1227.4, Carbohydrate 62.7, Fiber 0.7, Sugar 45.8, Protein 5.2
HONEY CUSTARD IN PHYLLO PASTRY
Categories Mixer Dessert Bake Cream Cheese Pistachio Honey Bon Appétit
Yield Serves 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Using electric mixer, beat cream cheese, 3 tablespoons honey and 1 tablespoon sugar in medium bowl until smooth. Mix in cream, egg, vanilla and orange peel. Spoon mixture into 9-inch glass pie dish. Bake until mixture is set, about 20 minutes. Transfer to rack and cool custard completely.
- Combine 3 tablespoons water, 2 tablespoon honey and 1 tablespoon sugar in small saucepan. Boil until syrup thickens slightly, about 5 minutes.
- Preheat oven to 375°F. Brush large baking sheet with 1 tablespoon melted butter. Combine 1/2 cup pistachios and 1 tablespoon sugar in small bowl. Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface (cover remainder with plastic). Brush lower half of phyllo lengthwise with melted butter. Fold phyllo lengthwise in half. Brush phyllo with melted butter; sprinkle with about 1 tablespoon pistachio mixture. Divide custard into 8 equal portions. Spoon 1 portion custard onto phyllo near 1 short edge. Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely. Repeat with remaining phyllo, butter, pistachio mixture and custard.
- Transfer pastries to prepared baking sheet. Brush with butter. Bake until golden, about 18 minutes. Brush with syrup. Sprinkle with additional chopped nuts. Serve warm or at room temperature.
HONEY PIE FROM SIFNOS
This is an Aegean cheesecake prepared with honey and unsalted mizithra or ricotta cheese. These cakes are usually prepared during the Easter festivities in the Cycladic islands, especially in Sifnos and Ios.
Provided by Alexandra S.
Categories World Cuisine Recipes European Greek
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Stir together 1 3/4 cups flour and 2 tablespoons sugar in a large bowl. Work in butter until the mixture becomes crumbly. Stir in water a tablespoon at a time, just until the dough comes together and is no longer dry. Form into a ball, and wrap with plastic; refrigerate 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll out the dough on a floured surface and line a 10-inch pie pan. Trim excess from the edges of the pan. Pierce the bottom of the dough several times with a fork, then set aside.
- Beat eggs in a large bowl until soft peaks form. Gradually beat in 1/4 cup sugar 1 tablespoon flour, and half of the cinnamon; continue beating until firm peaks form. Beat in honey, then fold in ricotta cheese until evenly combined. Pour the filling into the prepared pie shell and smooth the top of the pie with a moistened knife.
- Bake in preheated oven until the center is set and the top is dark golden brown, 50 to 60 minutes. Once finished, remove from oven, and sprinkle with remaining cinnamon.
Nutrition Facts : Calories 387.6 calories, Carbohydrate 42.9 g, Cholesterol 141.1 mg, Fat 18.8 g, Fiber 0.9 g, Protein 12.7 g, SaturatedFat 10.9 g, Sodium 188.8 mg, Sugar 18.5 g
HONEY CUSTARD
This simple baked custard from the Darden Sisters relies on honey for sweetness and a bit of citrus extract and zest for a boost of flavor.
Provided by Carole Darden
Yield Makes 5-6 servings
Number Of Ingredients 7
Steps:
- Beat eggs until light. Add honey and salt. Continue beating until well blended. Scald milk. Slowly pour milk over egg mixture, stirring constantly. Add lemon extract and orange rind. Pour in buttered custard cups. Sprinkle nutmeg on top. Set in a shallow pan filled with an inch of hot water. Bake in a preheated 350°F oven for 45 minutes or until set.
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- To prepare filling, combine granulated sugar, cornmeal, and 1/4 teaspoon salt in a medium bowl; stir well. Combine milk and remaining ingredients in a large bowl, stirring well with a whisk. Add cornmeal mixture, stirring with a whisk until blended. Pour into crust. Bake at 325° 50 minutes or until just set. Cool completely on a wire rack.
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