This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HoneyForHolidays #CollectiveBias
So, I’m rolling through Wal-Mart the other day, with the kiddos in tow, trying to come up with an easy, tasty dessert for dinner with my folks that evening and I saw the yummiest thing on the shelf: Don Victor Honey. I use it all the time with toast and english muffins and stuff (the comb is great smeared on those english muffins with the honey and all melty-warm…mmmm…), but seeing it there on the shelf in the Hispanic food section reminded me of this awesome recipe for Honey Pie that my mom used to make when I was a kid. I grabbed a jar (check out my little helper in the pictures below! LOL!) and then trolled over to the yummy cheese section to grab some feta for our salad. Inspiration struck as I was standing there. I made a Honey Pie with Brie Topping. Mind. Blown.
You’ll have to pardon me, but I’m trying something new here. I mean, not the Honey Pie with Brie (although that is new), but a new thing on the blog. I’d like to do a post with just the recipe at the bottom. So, bear with me and if you’re just here for the recipe, scroll on down. There’s a great photo tutorial, too, just in case you were interested. We just had such a great time shopping for our honey (see the picture–such a toodle-bug!), I thought I’d share a little about it, like how the honeycomb is inside Don Victor Honey (which is the “cherry” on top of this pie and you can’t generally get) and how I might kind of stalk Don Victor’s Facebook page for delicious ideas for baking with honey–just sayin’. Heh. So, you can totally check them out there, too. Or just make this awesome recipe. If you do, leave me a note in the comments if it turned out yummy (if it didn’t you can still comment, but I have faith you’ll do awesome). Ok, now head to the kitchen.
She’s just so adorable. I couldn’t help myself.
Ingredients for the Honey Pie with Brie Topping
Yeah, so the picture shows everything you need: honey, eggs, butter, sugar, flour, salt, vanilla, heavy whipping cream–literally everything it takes to make this yummy pie. But the special uniqueness of this recipe is the brie and the honeycomb. Something about that combo on top…I’m drooling a little on the keys here.
Now, don’t panic if your honey has crystalized, just pop it in a pot of water that you almost brought to a boil, then pulled off the heat. Give it a minute or two and it’ll re-melt. Don’t ever throw it away just because it crystallized. That’s just a waste.
Photo Tutorial for Making the Honey Pie with Brie Topping
Like that? It’s totally a mix, pour, bake, rest, bake some more then serve. Easy. Peasy.
Oh, you want the tutorial in words? Fine. LOL!
- Pre-made pie crust (or make your own, if you feel like it)
- ¾ cup honey (I like using a jar of Don Victor Honey)
- Honeycomb (again, this is \ why I like Don Victor Honey--comb in)
- 1 stick melted butter (I melt mine in a coffee mug to help prevent burning myself since it has a handle and all)
- ½ cup granulated sugar
- 1 tblspn cornmeal
- ½ tspn salt
- 2 tspn vanilla extract
- ½ cup heavy whipping cream
- 3 eggs
- 2 tspns apple cider vinegar
- 1 round wheel of brie (allow to sit-out on counter for at least 2 hours before using to "age")
- Preheat oven to 375-degrees.
- Remove pie crust from box and place on top of stove while the oven is pre-heating. This will warm the pie crust a little so it's easier to manage in a moment.
- To make the honey pie filling, begin by placing the melted butter, cornmeal, sugar and salt into a medium bowl.
- Stir until combined thoroughly.
- Add vanilla and honey.
- Stir until thoroughly combined (like how I did that there with the switcheroo???).
- Beat eggs in a small bowl, then add to the filling mixture and blend them in completely.
- Add vinegar and cream (I think you know what to do next--stir until combined, right?!). Set aside.
- Place pie crust in your favorite pie pan and do whatever it is you typically do with the crust (I like a little pinch-and-tuck, myself).
- Pour the pie filling into the pie crust and place tin foil around the edges of the crust to prevent burning.
- Place pie in the oven for approximately 45-55 minutes (be sure to rotate it at the middle of the 45 minute mark, so it's getting cooked evenly; and take the tin foil off the crust about 10 minutes before you remove from the oven so that crust is a pretty golden). It should be a deep brown and the center should be firm (this is one pie that you just kind of have to trust the jiggle to know if it's done).
- Allow to rest for 4 hours (at least) at room temperature.
- Go ahead and place the brie on the counter next to the pie and let it rest, too. Everybody just needs a rest. It's ok for you to take a nap, too.
- When the pie has fully rested, preheat the oven to 250 degrees.
- Mush the brie a little to kind of open it and flatten it a little so it'll get all over the pie in a minute.
- Place the brie on top of the pie and then place the pie in the oven for about 10 minutes (just long enough for it to get warm and the brie to melt fully.
- Remove from the oven.
- Drizzle with additional honey and slice pieces of honeycomb for the center of the pie and each piece. This'll make a wonderful addition to the pie that you just can't live without.