Recipe courtesy of Rachel McBride
Total:
8 hr 30 min
Active:
20 min
Yield:
One 9-inch pie
Level:
Easy

Ingredients

Yogurt Topping: 
  • 32 ounces plain Greek yogurt
  • 3 tablespoons honey
  • 1 lemon, zested and juiced 
Custard Pie:
  • 2 cups chopped walnuts, plus a few walnut halves for decoration
  • 1 1/3 cups honey
  • 2/3 cup heavy cream
  • 1 tablespoon brandy
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1 large egg
  • 6 tablespoons unsalted butter, melted
  • One 9-inch pie crust

Directions

For the yogurt topping: Set three layers of paper towels or cheesecloth in a colander set over a bowl. Place the yogurt in the colander on the towels. Cover the yogurt with another layer of paper towels and set in the refrigerator for at least 6 hours or overnight.

Remove the top layer of towels and scoop the strained yogurt into a mixing bowl. (The amount of yogurt will have diminished by about half.) Mix in the honey, the zest and half of the juice from the lemon.

For the pie: Preheat the oven to 325 degrees F. Toast the chopped walnuts for 5 to 10 minutes. 

Whisk the honey, cream, brandy, vanilla, cinnamon, salt, 3 yolks and whole egg together. Slowly add in the butter while mixing. Turn the oven to 375 degrees F. 

Bake the pie crust for 15 minutes, then remove from the oven and allow to cool slightly. 

Return the oven to 325 degrees F. Brush the crust with an egg wash made of the remaining 1 yolk and 2 teaspoons of water. Fill the pie shell with the toasted chopped walnuts. Pour the custard mixture over the walnuts and fill to the rim of the pie shell. Decorate with the walnut halves, by placing them on top of the custard mixture. 

Bake the pie until set, 35 to 45 minutes. The custard will be set if it only slightly quivers when jiggled. Let stand for 1 hour before serving. Refrigerate the pie and it will keep for 2 to 3 days. Warm slightly before serving and serve with a dollop of the yogurt topping.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

IDEAS YOU'LL LOVE

Eggnog Custard Pie

Recipe courtesy of Jamie Deen

Apple-Custard Pie

Recipe courtesy of Darina Allen

Coconut Custard Pie

Fresh Cranberry Custard Pie

Recipe courtesy of No Author

Honey Walnut Goat Cheese Crostini

Cheese and Honey Pie

Raspberry Honey Moon Pie

Farmer's Cheese with Honey, Raisins, Cinnamon and Toasted Walnuts

Recipe courtesy of Dave Lieberman

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Luke Nguyen's France

7:30am | 6:30c

Luke Nguyen's France

8:30am | 7:30c

Luke Nguyen's France

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Great Food Truck Rally

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here