Last week I told you about our gluttonous weekend and our visit with some friends. Said friends are incredibly amazing. She’s an awesome English teacher, he repairs bridges (yeah, as in the Brooklyn bridge—I can’t even cross a bridge without shuddering, let alone hang out on one for weeks at a time getting it retrofitted), and they have a seven-month old and crazy hobbies to boot.
One of these hobbies is bee keeping, and it’s something they’ve been doing for years.
Naturally, I leave their house with lots and lots of honey each time I see them. And it is, naturally, the most delicious, mellow, lovely-tasting honey I have ever experienced. Not overly sweet, and it has a fresh, floral flavor.
Each time I receive a new bottle, I try to figure out something amazing to cook with this stuff. Something that showcases it’s natural flavor but doesn’t overpower it. This time, I decided on pie. And oh boy was it a good decision.
To make this scrumptious stuff, start with some graham cracker crumbs, brown sugar, salt, cinnamon and oats.
Mix it all together…
…and add some melted butter.
Stir together until it’s evenly moistened…
…and then press it into a 9″ pie pan, trying to distribute it as evenly as you can. Bake for about 6 minutes and then let it cool completely.
Meanwhile, let’s make the filling. Dissolve one packet of gelatin in a few tablespoons of water.
Now comes the sweet part.
Mix together your honey and some Greek yogurt. Greek yogurt is more the consistency of sour cream than regular yogurt—it’s creamier, thicker and has a stronger flavor. But you could use regular whole milk yogurt in this recipe and either cut it with half sour cream, or be really naughty and use all sour cream.
I always err on the side of naughty.
Mix together until you get a uniform consistency.
Next, set up a double boiler on your stove and bring the water to a light simmer. For this ghetto-fabulous chef, “double boiler” means “glass bowl over a soup pan.”
Once the water is simmering, pour in your gelatin mixture.
Stir for a minute just until the whole mixture is smooth and liquid.
Next, add your yogurt and honey mixture and stir to combine. Remove from heat and let cool for a bit while you prepare the other half of the filling.
The longer you can let this mixture cool, the quicker the pie will set in the fridge and be ready to eat. I’ll demonstrate this with an equation:
Yummy pie in your tummy faster = letting mixture cool longer + more twiddling your thumbs.
Got it? Good.
And what is the other half of the filling? Whipped cream, of course. Pour some heavy whipping cream into your stand mixer with the wisk attached.
Whip it up, baby. Add some vanilla when the cream is about half whipped.
When stiff peaks (not soft) form, you know it’s ready. Don’t over-whip, though. We’re not making butter today.
Combine the whipped cream with the yogurt mixture…
…and gently fold them together.
Don’t deflate the whipped cream, please. We want this pie to be fluffy and light.
Pour the filling into the cooled pie crust…
…and shmoove it out.
Purdy. It doesn’t have to be perfect—a little texture on top makes it interesting. Cover and chill until set. Mine took about 4 hours.
Ready to eat?
I sure as heck am.
When you’re ready to serve, top with fresh berries and a drizzling of honey.
Perfection. Serious spring pie perfection.
I love that it’s slowly (albeit, very slowly) becoming berry season and I no longer have to settle for the under-ripe frozen variety.
For as easy as this pie is to make, it’s dang pretty too!
The crust was lovely—one of my favorite graham cracker-based crusts I have ever had. It was crumbly but not overly so, and the oats gave it a nice texture and little bits of crunch.
The recipe also made enough so that the crust stayed thick, even around the edges. I love me a thick crust.
And the filling?
Looks like cheesecake, eh? But it couldn’t be farther off.
It’s light and fluffy, but remains super creamy.
Alright, it still kind of looks like cheesecake. But it’s totally not, I swear—it’s lighter than air, creamier than all get-out, and showcases the delicate flavor of the honey perfectly. Ty and Kinga, I think I did Bella Bees justice.
Make this for your spring-fevered friends this weekend. You may even get them to spring clean your house for you in return.
Happy Wednesday! (And happy birthday to me!)
Greek Yogurt and Honey Pie, heavily adapted from this recipe
For the crust:
- 1 1/3 cups graham cracker crumbs crumbs
- 6 tablespoons unsalted butter, melted
- 1/2 cup rolled oats (not quick-cooking, please—they’ll just get soggy)
- 3 tablespoons firmly packed light brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
For the filling:
- 1 envelope unflavored gelatin
- 3 tablespoons cold water
- 1 cup Greek yogurt (or 1/2 cup sour cream plus 1/2 cup plain whole milk yogurt)
- 1/2 cup honey
- 1 1/2 cups heavy cream, chilled
- 1/2 teaspoon vanilla extract
Preheat the oven to 350°F. In a medium bowl combine graham cracker crumbs, oats, brown sugar, cinnamon and salt. Stir until evenly combined. Pour in melted butter and mix until moistened. Press into the bottom and up the sides of a 9″ pie plate as evenly as you can. Bake for 7 minutes or until crisped and slightly golden. Let cool completely.
Meanwhile, pour the packet of gelatin over the cold water and mix just until gelatin has dissolved. Let sit while you prepare the filling.
Combine Greek yogurt and honey in a bowl and stir until smooth. Set up a double boiler on the stove and bring the water to a light simmer. Pour in the gelatin and heat for about 1 minute, just until the gelatin is liquid. Add the yogurt/honey mixture, stir to combine, and remove from heat. Let cool.
Fit a stand mixer with the wisk attachment and add the heavy cream. Beat until stiff peaks form, adding vanilla halfway through whipping. Gently fold in the yogurt mixture, being careful not to collapse the cream. Pour into cooled pie crust, cover and refrigerate for at least 4 hours.
Serve with fresh berries and a drizzling of honey.