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St. Valentine's Day is approaching and I'm in a lovey-dovey mindset.
Are you planning any baking for this season? If so, I found something just right: Honey Pie.
I had always heard 'honey pie' as a (slightly mocking) pet name, but it never occurred to me that there was a real baked dish of the kind. Then when I stumbled across a recipe for one on Pinterest, my mouth watered at the thought. After sending the pin to my husband to check out the recipe it was quickly determined that this must be made in our home.
As much as I have an insatiable sweet tooth, I admit that I worries that something called honey pie would be too sweet to bear. I justified in my mind that there must be some reason I hadn't come across it before.
NOPE.
It was amazing. Not too sweet, not too overwhelming an honey flavor. Inside, it is the most lovely soft yellow color, and the top gets a bit of a creme brulee flavor to it as it carmalizes a touch. Amazing. The closest thing I can compare it to is a pecan pie without nuts, but so much better.
You'll just have to try it.
Here is the recipe I followed from South Brooklyn Post. Try it out and send back some love to the makers of this recipe.
Happy Pie Time
St. Valentine's Day is approaching and I'm in a lovey-dovey mindset.
Are you planning any baking for this season? If so, I found something just right: Honey Pie.
I had always heard 'honey pie' as a (slightly mocking) pet name, but it never occurred to me that there was a real baked dish of the kind. Then when I stumbled across a recipe for one on Pinterest, my mouth watered at the thought. After sending the pin to my husband to check out the recipe it was quickly determined that this must be made in our home.
As much as I have an insatiable sweet tooth, I admit that I worries that something called honey pie would be too sweet to bear. I justified in my mind that there must be some reason I hadn't come across it before.
NOPE.
It was amazing. Not too sweet, not too overwhelming an honey flavor. Inside, it is the most lovely soft yellow color, and the top gets a bit of a creme brulee flavor to it as it carmalizes a touch. Amazing. The closest thing I can compare it to is a pecan pie without nuts, but so much better.
You'll just have to try it.
Here is the recipe I followed from South Brooklyn Post. Try it out and send back some love to the makers of this recipe.
Makes one 9-inch custard pie.
Preheat oven to 350F.
Have prepared one pre-baked pie shell of your choice. We use an all butter crust.
For filling:
1/2 c butter melted
3/4 c white sugar
2 Tbsp white cornmeal
1/4 tsp salt
3/4 c honey
3 eggs
1/2 c cream
2 tsp white vinegar
1 tsp vanilla paste
1 or 2 Tbsp flake sea salt for finishing (Maldon is a good choice)
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All of the mixing can be done by hand, or with an electric mixer.
Melt butter and combine with the sugar, salt and cornmeal to make a thick paste. Add the honey, vanilla and vinegar and mix together. Fold in the eggs, add the cream and blend.
Pour the filling into a pre-baked pie shell and bake at 350 F 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 freshly whipped cream.
Happy Pie Time
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