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.
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.
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.