Honey Cream Pie

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I make a lot of pies this time of year because it’s fun and it’s pie season. I like to explore the world of pies and finding some that aren’t classics. This one is not a classic, but it sure is tasty. This honey cream pie is a no bake pie with a graham cracker crust.  It uses gelatin to set it and the texture is smooth and creamy. It’s kind of along the same lines as a panna cotta, but in pie form.

You should definitely give this one a try. Bring one to your Thanksgiving dinner or make it for a pie night.

Honey Cream Pie
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Graham Cracker Crust
  1. 1 1/4 cups finely crushed graham crackers (about 18)
  2. 1/3 cup butter
  3. 1/4 cup sugar
Filling
  1. 3/4 cup whipping cream
  2. 1/2 cup sweetened condensed milk
  3. 8 ounces cream cheese, softened
  4. 3 tablespoons honey
  5. 1/4 cup boiling water
  6. 1 envelope (about 2 1/2 teaspoons) unflavored gelatin
  7. Fresh seasonal fruit (optional)
Graham Cracker Crust
  1. Melt butter; stir in sugar. Add crushed crackers; toss to mix well.
  2. Spread into a 9-inch pie plate. Press evenly onto bottom and sides.
  3. Chill about 1 hour or bake in a 375 F oven for 4 to 5 minutes.
  4. If you chose to bake it, allow to cool completely before filling.
Filling
  1. In a large bowl, beat cream, sweetened condensed milk, and cream cheese until smooth.
  2. Dissolve honey in boiling water. Vigorously mix gelatin into honey water with a fork until gelatin in completely dissolved. Immediately beat into cream cheese mixture until combined.
  3. Pour into prepared crust.
  4. Refrigerate for 2 hours or until set.
  5. Garnish with fruit and honey.
  6. Refrigerate leftovers.
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