Vanilla and Honey Shortbread Pie

Vanilla and Honey Shortbread Pie
Staff Writer

Kayle Blogna

Vanilla and honey are two flavors that complement shortbread's warm and comforting taste, and this pie recipe combines the three in a creamy, indulgent pie. 

16
Servings
196
Calories Per Serving
Deliver Ingredients

Ingredients

For the crust

  • 12  shortbread cookies, such as Walkers Pure Butter Shortbread
  • 12  vanilla shortbread cookies, such as Walkers Vanilla Shortbread
  • 4  Tablespoons  unsalted butter, melted
  • 2  Tablespoons  creamy peanut butter
  • 1  Tablespoon  honey

For the filling

  • 4  Cups  cold milk
  • 1  Teaspoon  salt
  • 2  Teaspoons  vanilla extract
  • egg yolks
  • 1/2  Cup  cornstarch
  • 3  Tablespoons  unsalted butter
  • 2/3  Cups  granulated sugar
  • 3-4  Tablespoons  honey
  • shortbread cookies, such as Walkers Pure Butter Shortbread, crushed, plus more for garnish
  • Whipped cream, as needed

Directions

For the crust

Spray two 9-inch pie pans with nonstick cooking spray. Preheat the oven to 350 degrees.

In a food processor, process the shortbread cookies until thoroughly ground into crumbs. Add the butter, peanut butter, and honey to the crumbs and process until combined. Evenly divide between the pie pans and press down into the pan and up the sides.

Bake for 10-12 minutes, until the crust is beginning to turn golden brown. Remove and allow to cool completely.

For the filling

Whisk together 1 cup of the milk, salt, vanilla extract, egg yolks, and cornstarch until smooth.

In a saucepan heat the butter, sugar, and the rest of the 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 the pudding in the refrigerator until cooled completely. Whisk in the shortbread crumbs into the filling. Evenly divide the filling between the 2 pie pans.

Smooth a desired amount of whipped cream onto the top of each pie. If desired, use whole shortbread cookies, or crushed up shortbread cookies, and sprinkle on top of the whipped cream. Store in the refrigerator and served chilled. 

Nutritional Facts

Total Fat
11g
16%
Sugar
3g
3%
Saturated Fat
3g
13%
Cholesterol
7mg
2%
Carbohydrate, by difference
23g
18%
Protein
3g
7%
Vitamin A, RAE
22µg
3%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
22mg
2%
Choline, total
5mg
1%
Fiber, total dietary
3g
12%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
28mg
9%
Niacin
1mg
7%
Phosphorus, P
68mg
10%
Selenium, Se
2µg
4%
Sodium, Na
265mg
18%
Water
40g
1%

Vanilla Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Vanilla Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.