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
310
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
  • 3 egg yolks
  • 1/2 Cup cornstarch
  • 3 Tablespoons unsalted butter
  • 2/3 Cups granulated sugar
  • 3-4 Tablespoons honey
  • 3 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
10g
14%
Sugar
5g
6%
Saturated Fat
1g
4%
Cholesterol
11mg
4%
Carbohydrate, by difference
29g
22%
Protein
25g
54%
Vitamin A, RAE
375µg
54%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
16mg
21%
Vitamin E, added
4mg
27%
Calcium, Ca
346mg
35%
Choline, total
41mg
10%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
116µg
29%
Iron, Fe
5mg
28%
Magnesium, Mg
107mg
33%
Niacin
6mg
43%
Pantothenic acid
3mg
60%
Phosphorus, P
346mg
49%
Riboflavin
1mg
91%
Selenium, Se
18µg
33%
Sodium, Na
297mg
20%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
3µg
20%
Water
11g
0%
Zinc, Zn
4mg
50%

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.