Recipe courtesy of Rachel McBride

Honey Walnut Custard Pie

  • Level: Easy
  • Total: 8 hr 30 min
  • Prep: 20 min
  • Inactive: 7 hr
  • Cook: 1 hr 10 min
  • Yield: One 9-inch pie
Share This Recipe

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

  1. 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.
  2. 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.
  3. For the pie: Preheat the oven to 325 degrees F. Toast the chopped walnuts for 5 to 10 minutes. 
  4. 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. 
  5. Bake the pie crust for 15 minutes, then remove from the oven and allow to cool slightly. 
  6. 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. 
  7. 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.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.