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.
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Dezzy money
[email protected]I've tried several honey pie recipes over the years, but this one is by far the best. The filling is perfectly sweet and gooey, and the crust is flaky and buttery. I will definitely be making this pie again and again.
Miesha Hausley
[email protected]This honey pie is delicious! The filling is sweet and gooey, and the crust is flaky and buttery. I would definitely recommend this recipe to others.
Mahnoor Javaid
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it and I got several requests for the recipe.
Nabin Rautar Tharu
[email protected]This honey pie recipe is a classic for a reason! The filling is perfectly sweet and gooey, and the crust is flaky and buttery. I've made this pie several times now, and it's always a hit with my family and friends.