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,
- Pastry for single-crust pie (9 inches)
- 4 large eggs
- 2-1/2 cups whole milk
- 1/2 cup packed brown sugar
- 1/2 cup honey
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- Whipped cream and flakey sea salt, optional
image/svg+xml Text Ingredients View Recipe,
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.
1 piece: 374 calories, 17g fat (10g saturated fat), 131mg cholesterol, 375mg sodium, 50g carbohydrate (35g sugars, 1g fiber), 8g protein.