Honey Pie

pie crust dough

2 1/2 C half & half
1 1/4 C milk
4 eggs*

212 g honey
91 g brown sugar
84 g sugar
4 T cornstarch
2 t vanilla
1/2 t salt

1 1/4 C whipped cream
35 g powdered sugar

2 t vanilla

Make pie crust dough.
Blind bake single crust as directed.

Can brush baked crusts with extra beaten egg white.*
Preheat oven to 325°.

In a saucepan over medium low, heat milk and cream until steaming.

Separately, whisk eggs, honey, sugars, starch, vanilla, and salt.

Whisking continuously, drizzle warm milk into egg mixture.

Pour custard back into saucepan.

Heat over low heat, whisking constantly, just until it bubbles.

Once foam bubbles disappear, remove from heat immediately.

Pour through a mesh strainer.

Fill pie crust and cover with pie crust shield.

Reduce heat to 325 and bake until 170.

(Use the orange thermometer.)

Edges should be set and middle should jiggle.
Let cool at least 2 hours.
Place in fridge for at least an additional 4 hours.

Whip cream with vanilla and powdered sugar.

Decorate with whipped cream.

bakedbyanintrovert

Note:

When I make a double batch, I use an extra egg.

I use the white to wash both crusts and put the yolk into the custard.