Honey Pie
Tis the season, and again, I’m hoping to post recipes. Considering I took a long and depressing break from cooking of any sort (Campbell soups and Ritz crackers got me through the semester), I want to get back in the game and make up some crazy recipes!
Honey Pie is a Williford family recipe that I tweaked a bit to better suit my oven, which is about half the size of a normal oven, thank you apartment living.
Dry Ingredients:
1.5 c. light brown sugar
3.5 Tbsp. cocoa powder
dash salt
Wet Ingredients:
5 oz evaporated milk
1 tspn. vanilla
2 eggs
1/4 c. butter, melted
Procedure:
Pre heat the oven to 350º F. Mix dry ingredients together, then, adding to the dry ingredients, add both eggs. Mix thoroughly and then add vanilla and butter. Mix until the filling is thick. Pour in the can of evaporated milk and whisk swiftly so that everything becomes mixed. Avoid chunks of sugar or cocoa powder because these will stay in the filling after the pie is cooked (and it tastes sort of funky). The filling will be very wet and thin. This is how you want it.
For the crust, I didn’t waste time making my own (ugh). I just bought Keebler graham cracker crust, but the pie is also good in a flaky crust too (like Pillsbury).
Just pour the filling into the crust of choice, stick in the 350º oven and wait 45-50 minutes. Because of the butter and milk content, attempt to let the pie cool a while before digging in. It should become firm in the middle and crusty on the outside. If it is sort of wobbly and wet in the middle, don’t fret. By cooling, it will firm up.
And be aware, this pie goes fast. Enjoy it with ice cream!
