Recipe courtesy of Rachel McBride
Total:
8 hr 30 min
Prep:
20 min
Inactive:
7 hr
Cook:
1 hr 10 min
Yield:
One 9-inch pie
Level:
Easy

Ingredients

Yogurt Topping: 
  • 32 ounces plain Greek yogurt
  • 3 tablespoons honey
  • 1 lemon, zested and juiced
  • 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:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Miso Honey Salmon

Recipe courtesy of Tiffani Thiessen

Michigan Pasty (Meat Hand Pie)

Recipe courtesy of Santos Loo

Momofuku Milk Bar Crack Pie

Recipe courtesy of David Chang

Quick Roasted Carrots and Cauliflower with Walnuts

Recipe courtesy of Melissa Gaman

Ricotta Pie

Recipe courtesy of Georgia Downard

On TV

Simply Laura

7:30am | 6:30c

Simply Laura

8:30am | 7:30c

Simply Laura

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Man v. Food

8pm | 7c

Man v. Food

8:30pm | 7:30c

Man v. Food

9pm | 8c

Man v. Food

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Carnival Eats

11pm | 10c

Carnival Eats

11:30pm | 10:30c

Man v. Food

12am | 11c

Man v. Food

12:30am | 11:30c

Man v. Food

1am | 12c

Man v. Food

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Carnival Eats

3:30am | 2:30c

So Much Pretty Food Here