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

whipped cream for garnish
honey for garnish

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 and cook until bubbles form.

Cook 1 min; foam bubbles should disappear.

Pour through a mesh strainer.

Fill pie crust and cover with pie crust shield.

Bake at 325 for 40 mins or edges are set and middle jiggles.
Let cool at least 2 hours.
Place in fridge for at least an additional 4 hours.

Serve with whipped cream and a drizzle of honey.

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.