US
UK Vanilla and Honey Shortbread Pie
Winner of Walkers’ 2013 Food Blogger Recipe Challenge. Described as like “eating a hug”. In partnership with Cooking Actress.
Ingredients
Crust:
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
Topping:
Whipped cream
Walkers shortbread cookies/cookie crumbs
Note:Makes 2, nine inch, pies
Method
Spray 2 nine inch pie pans with non-stick cooking spray. Preheat oven to 350 degrees.
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.
Bake for 10-12 minutes, until the crust is beginning to turn golden brown. Remove and allow to cool completely.
Whisk together 1 cup milk, salt, vanilla extract, egg yolks, and cornstarch until smooth.
In a saucepan heat butter, sugar, and 3 cups milk on medium heat, stirring constantly, until scalding (just before it boils).
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.
Store pudding in the refrigerator until cooled completely.
Whisk/stir shortbread crumbs into the filling.
Evenly divide filling between the 2 pies.
Smooth desired amount of whipped cream/whipped topping onto the top of each pie.
Place/sprinkle whole shortbread cookies, or cookie crumbs on top of the whipped cream.
Place/sprinkle whole shortbread cookies, or cookie crumbs on top of the whipped cream.
