Lately, I have been craving this simple old-fashioned sugar custard pie that I had when I was younger
(go ahead and get the "that's what she said" jokes out now). I can't remember if my grandma made it or she just bought it at the grocery, but I don't
recall seeing at a restaurant or store since then.
I decided to do some research and found lots of heirloom recipes that were really simple and it seems to have been borne out of the Depression era, which explains the
limited ingredient list. I was feeling inspired to get a bit more creative though than this simple, but yummy pie, so I came up with these honey custard bars. I also had some local honey
that was too good to use as a simple sweeter to tea or something and it felt appropriate being the first official week of SPRING (warmth - flowers - bees - yippee).
Honey Pie Bars
Recipe for easy honey custard dessert bars with a cookie crumb crust. By Marysmaking
Prep time: - Cook time: - Total time: Yield:Serves 6-8
- 1 cup packed cookie crumbs
- *Crumb mix: 1/4 cup pecans and Biscoff cookies ground to crumb consistency
- 3 T unsalted butter, melted
- dash salt
Honey Custard Filling
- 1 T flour
- 1 T cornmeal
- 1/4 cup brown sugar
- 1/2 t salt
- 5 T unsalted butter (melted)
- 1 T vanilla
- 1 cup full fat greek yogurt (or sour cream)
- 3 eggs
- 1 egg yolk
- zest 1 orange
- 3/4 cup honey
- 1 cup heavy cream
Preheat oven 375F
Mix crumbs and melted butter and salt (should be the consistency of wet sand).
Press mixture into the bottom of greased 8 x 8 pan and bake for 10-12 minutes or until no longer moist.
Remove from oven and let cool while you make the custard - reduce oven temperature to 325F.
Using the paddle attachment on your electric mixture, beat flour, cornmeal, sugar, salt and melted butter until it thickens.
Add vanilla and greek yogurt and beat until fully incorporated.
Add eggs one at a time and add the next only when the previous has been fully mixed in.
Then beat in orange zest, honey and cream.
Strain custard through fine mesh sieve and pour over prepared crust and bake for about 50 minutes - 1 hour & 5 minutes at 325F.
It is important not to over bake the custard or it will crack - it will still jiggle, but will no longer be liquid.
When done baking let cool and top with cinnamon and/or salt flakes