Honey Custard Pie Recipes

HONEY CUSTARD PIE

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.

SALTY HONEY PIE

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.

HONEY CUSTARD

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.

HONEY-WALNUT PIE

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.

HONEY PIE

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.

HONEY CUSTARD

Steps:

• Pour the double cream and the milk into a saucepan. Slit the vanilla pod length-ways and add the saucepan.
• Bring to around 50C (hot, but touchable with your finger), and remove from the heat.
• *Never bring it to the boil
• Put the yolks and honey into a bowl and beat until smooth.
• Remove the vanilla pod, gradually pour the milk mixture over the bowl and stir well. To make it extremely smooth texture, filter the mixture, then divide evenly between the ramekins or oven proof dishes.
• Bring a large pan of shallow water to the boil and remove from the heat, having covered each ramekin with silver foil, and place directly in the water (half way up the ramekins). Cover the pan and steam them for 20 minutes with very low heat.
• *Do not bring to the boil
• Remove ramekins from the pan, leave for 10 minutes, and then carefully transfer to the fridge to make settle for 24 hours.
• For caramel sauce, place granulated sugar into the sauce pan, put onto medium heat until sugar goes brown and bubbles, quickly remove from the heat and place on top of the wet cloth, then gradually add the boiled water, stirring (at that time, hot sugar may splash over, so be careful). Keep adding the boiled water until the caramel become thick but runny. If caramel goes too stiff or become solid, add extra water and bring back to the heat.
• Put in the fridge till it gets cold and pour over the custard just before serve. Enjoy!

LEMON CUSTARD PIE

Steps:

• Combine milk, sugar, cornstarch, and salt in a saucepan over medium-high heat. Stir constantly until mixture thickens to the consistency of pudding, 8 to 10 minutes. Remove from heat.
• Whisk egg yolks in a bowl until smooth. Add lemon juice and whisk until smooth.
• Return pudding to the heat; slowly stir in egg yolk mixture. Increase heat to high and boil, stirring constantly, for at least 2 minutes. Stir in butter and 1 teaspoon vanilla extract. Pour thickened custard into the pie shell.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine egg whites, remaining vanilla extract, and brown sugar in a large bowl. Whip with an electric mixture until a fluffy meringue forms. Spread meringue over the custard.
• Bake pie in the preheated oven until meringue is golden brown, about 10 minutes. Let cool. Chill for at least 1 hour before serving.