Vanilla and Honey Shortbread Pie
- 45 Minutes
- 16 People
- Easy
- Favorite
Winner of Walkers’ 2013 Food Blogger Recipe Challenge. Described as like “eating a hug”. In partnership with Cooking Actress.
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Ingredients
- Crust
- 12 Walkers Highlander Shortbread
- 12 Walkers Vanilla Shortbread
- 4 tbsp. unsalted butter, melted
- 2 tbsp. creamy peanut butter
- 1 tbsp. honey
- Filling
- 4 cups cold milk
- 1 tsp. salt
- 2 tsp. vanilla extract
- 3 egg yolks
- 1/2 cup cornstarch
- 3 tbsp. unsalted butter
- 2/3 cup granulated sugar
- 3-4 tbsp. honey
- 3 Walkers Pure Butter Shortbread Fingers, crushed/ground
- Topping
- Whipped cream
- Walkers shortbread cookies/cookie crumbs
- Makes 2, nine inch, pies
Method
1
Spray 2 nine inch pie pans with non-stick cooking spray. Preheat oven to 350 degrees.
2
In a food processor (or blender) process the shortbread until thoroughly ground into crumbs. Add butter, peanut butter, and honey to the crumbs and process until combined.
3
Evenly divide between the pie pans and press down into the pan and up the sides.
4
Bake for 10-12 minutes, until the crust is beginning to turn golden brown. Remove and allow to cool completely.
5
Whisk together 1 cup milk, salt, vanilla extract, egg yolks, and cornstarch until smooth.
6
In a saucepan heat butter, sugar, and 3 cups milk on medium heat, stirring constantly, until scalding (just before it boils).
7
Pour in the cornstarch mixture, whisking constantly. Cook until it has thickened into a pudding consistency, just before it starts to boil. Remove from heat. Whisk in the honey.
8
Store pudding in the refrigerator until cooled completely.
9
Whisk/stir shortbread crumbs into the filling.
10
Evenly divide filling between the 2 pies.
11
Smooth desired amount of whipped cream/whipped topping onto the top of each pie.
12
Place/sprinkle whole shortbread cookies, or cookie crumbs on top of the whipped cream.
13
Store in the refrigerator and serve chilled!
