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Touch of Honey Custard Pie

Yield 8 servings (serving size: 1 wedge)
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.


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 325°.

  2. 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.

  3. 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.

  4. 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.