The Beatles – Wild Honey Pie Lyrics | Genius Lyrics
All rights reserved. No desserts for me for at least a couple of days But wait. And this honey pie? But I insist this pie will only be better with some nuts like walnuts, pecans, or pine nuts.
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I have always wanted to try honey pie Kelsie! And now I have no excuse. Your crust looks totally perfect! I need some pie crimping lessons! Looks super yummy like always!
LOVE all your creations Kelsie! Honey in a pie sounds like a dream come true! Happy Friday! This looks like the ultimate way to enjoy it! This sounds amazing! Oh, this looks like a pie that I need to meet. Can you arrange that introduction for me, Kelsie? I love it! It reminds me looks wise at least of a good custard pie a Southern classic but with honey. And the smidge of flaky sea salt? Thanks so much for the shout-out here, my friend.
I love this pie! Thanks, Kelsie! What a beautiful pie, I too never bother with resolutions as they are always broken with a day or two…. What a wonderful pie! I served this at Sunday dinner and it was a hit. Everyone said I should make it again next time I hose. There were no leftovers!
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Prep Time. Cook Time. Cooling Time. Total Time.
Greek Honey Pie or Melopita
Course: Dessert. Cuisine: American. Servings : Author : Kelsie. Roll out your pie crust to an inch circle. Carefully transfer it to a 9-inch pie dish and crimp the edges. Prick the crust all over with a fork, then refrigerate for 20 minutes. Preheat the oven to degrees. Spray a large piece of foil with cooking spray and press the foil, greased-side down, onto the pie crust. Fill the crust with pie weights or dried beans and bake for 12 minutes.
Remove crust from the oven and reduce oven temperature to Carefully remove the foil and pie weights and return the crust to the oven for 10 minutes more, until the crust begins to turn golden. Remove from the oven and allow to cool on a wire rack while you make the filling.
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Leave the oven on at Place the honey in a small saucepan with a heavy bottom. Set the pan over medium-low heat and bring to a simmer. While the honey warms, stir the heavy cream and cornstarch together in a small bowl. Once the honey begins simmering, whisk the cream mixture into the warm honey and reduce the heat to low. Cook for 5 to 10 more minutes, until the mixture begins to bubble and thickens slightly.
Remove from the heat and stir in the butter until it melts, then cool the mixture for 20 minutes. Whisk in the eggs, then the salt and vanilla until well combined. Pour the filling into the pie crust and set the pie on a large baking sheet. Bake 45 to 55 minutes, until the top of the pie is golden and the filling barely jiggles when you tap the pan. Cool pie to room temp on a wire rack, then serve or refrigerate overnight and serve the next day. I like to serve this pie with a dollop of whipped cream and a sprinkle of cinnamon.