Touch of Honey Custard Pie

Cooking Light
Because the pastry crust and low cooking temperature insulate the egg-rich custard, a water bath isn't needed. A little cornmeal helps thicken the filling and gives it a texture similar to that of chess pie. For best results, use finely ground, not coarse-grained, cornmeal.
8 servings (serving size: 1 wedge)

Ingredients

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Crust:
1 cup all-purpose flour, divided
3 tablespoons ice water
1 teaspoon fresh lemon juice
2 tablespoons powdered sugar
1/4 teaspoon salt
1/4 cup vegetable shortening
Cooking spray
Filling:
1 1/3 cups granulated sugar
2 tablespoons yellow cornmeal
1/4 teaspoon salt
1/3 cup 2% reduced-fat milk
2 tablespoons honey
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
4 large eggs

Preparation

Preheat oven to 325°.

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, water, and juice in a small bowl, stirring with a whisk until well blended to form a slurry. Combine 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt in a medium bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist.

Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle, and freeze 10 minutes. Remove 2 sheets of plastic wrap; let stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and up sides of pan. Fold edges under; flute. Freeze 10 minutes.

To prepare filling, combine granulated sugar, cornmeal, and 1/4 teaspoon salt in a medium bowl; stir well. Combine milk and remaining ingredients in a large bowl, stirring well with a whisk. Add cornmeal mixture, stirring with a whisk until blended. Pour into crust. Bake at 325° 50 minutes or until just set. Cool completely on a wire rack.

Created date

March 2005

Nutritional Information

Calories 327
Caloriesfromfat 28 %
Fat 10.3 g
Satfat 3.3 g
Monofat 3.5 g
Polyfat 2 g
Protein 5.3 g
Carbohydrate 53.7 g
Fiber 0.6 g
Cholesterol 111 mg
Iron 1.2 mg
Sodium 199 mg
Calcium 28 mg