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We're not ones for doing too much math but we know that Pi is constant and Pie is delicious. When you mush these two forces together you get an equal and opposite reaction. A full belly and an empty pie plate!
Studies show that even honey bees and certain native bees are able to demonstrate mathematical understand and are able to communicate simple functions in math... which makes bees and Pi even more connected!
Honey Custard Pie made with creamy honey flavored custard nestled in a crisp, flaky crust. The filling is cooked on the stovetop then poured into a prebaked pie crust for a foolproof honey custard pie.
yield: 8 SERVINGS prep time: 25 MINUTES cook time: 50 MINUTES cooling time: 2 HOURS
total time: 3 HOURS 15 MINUTES
Ingredients
homemade pie crust, or store-bought refrigerated pie dough
2 cup (480 ml) milk
1 cup (240 ml) heavy cream
3 large eggs
½ cup (170 g) Waterford Bee Company Wildflower Honey
⅓ cup (73 g) light brown sugar, packed
⅓ cup (79 g) granulated sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
⅛ teaspoon salt
whipped cream for garnish, optional
honey for garnish, optional, not really, garnish away!
***Homemade pie crust? We're not getting into that in this recipe but if you have a family favorite use it!
Instructions
Prepare the pie crust according to the recipe and chill for at least 1 hour. You need only half the dough so freeze the second half for use at a later date.
Preheat the oven to 350ºF.
On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place in pie dish; trim off any excess along the edges. Flute the edges with fingertips. Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights.
Bake for 20 minutes. Remove the weights and parchment paper. Bake for another 8 minutes.
Meanwhile, heat the milk and cream in a medium saucepan over medium-low heat until steaming.
Whisk the eggs, honey, both sugars, cornstarch, vanilla, and salt together in a medium bowl.
Slowly drizzle the warm milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until the custard thickens and adheres to the spoon, about 8 minutes.
Turn the oven temperature up to 375°F. Pour the thickened custard through a fine-mesh sieve into the hot pie crust and bake for an additional 12-15 minutes until the edges are set but the center remains jiggly.
Cool completely on a wire rack, about 2 hours. Slice and serve immediately or refrigerate until ready to serve.
Just before serving, top with whipped cream and a drizzle of honey if desired.