- 2 cups crushed Walkers Vanilla Shortbread cookies (about 2 boxes)
- 1/4 cup butter, melted
- 1 cup packed light brown sugar
- 2 cups whole milk
- 1 cup whipping cream
- 4 tbsp cornstarch
- 6 egg yolks, lightly beaten
- 1 tbsp butter
- 1 tsp vanilla
- Honeyed Pistachios
- 1/2 cup shelled pistachios
- 1 tbsp honey
- 1 tbsp brown sugar
- 1/4 tsp salt
- Honey Whipped Cream
- 1 cup whipping cream
- 1 1/2 - 2 tbsp honey (to taste)
- 1/2 tsp vanilla
Make the crust. Preheat oven until 350F.
Melt butter in the microwave and set aside to cool a little. Add cookies to your food processor and pulse until crumbs form. You may need to do this in two batches, depending on the size of your food processor.
In a medium bowl, combine crumbs with melted butter and mix until well combined.
Press firmly into the bottom and sides of a pie dish using your hands or a spatula.
Bake the crust for 10-15 minutes or until golden brown. Set aside to cool.
For the pie filling, preheat oven to 400F.
In a medium saucepan, combine brown sugar, milk, cream & cornstarch over medium heat. Stir continuously until mixture starts to thicken and coats the back of a wooden spoon.
Temper the egg yolks by ladling a small amount of the warm cream mixture into the eggs while whisking constantly. Add a little more warm custard and mix again. This will increase the temperature of the eggs so that they don't scramble when you add them to the custard. Add the egg mixture into the custard, whisking constantly. Continue to whisk until the mixture thickens. You will know it's ready when it's a thick custard consistency and your whisk leaves a trail.
Pour the mixture into your pie crust and bake for 8-10 minutes or until golden.
Let cool for 30 minutes at room temp then transfer to the refrigerator to set for at least 4 hours, preferably overnight.
Serve chilled with whipped cream and honeyed pistachios.
Preheat the oven to 350F and line a baking sheet with parchment paper.
In a small bowl combine pistachios, honey, brown sugar and salt. Mix until the pistachios are well coated and then spread into an even layer on cookie sheet.
Bake for 10-12 minutes, stirring after 5-6. Let the nuts cool and dry completely before separating.
To make the honeyed whipped cream, place the bowl of your stand mixer (or your mixing bowl) in the freezer for 30 minutes - you want it to be very cold!
Pour chilled whipped cream into chilled bowl and beat on medium-high with whisky attachment (or hand mixer) until cream starts to thicken.
Add in the honey and vanilla. Continue to beat until stiff peaks form, scraping down the bowl if needed.
Make sure you give it time to chill in the refrigerator. If you slice too early, you’ll have a runny mess.
And don’t skip the pistachios! They’re crunchy and sweet and salty and add the extra oomph that takes this over the top!