When you need to make a dessert for a family gathering, dinner party, or holiday event, try this Honeybell Pie and exceed the normal lemon and apple pie expectations with style. Hale Honeybell’s are treasured for their honey-sweet flavor and ample amounts of refreshing juice, making them perfect as the main ingredient in desserts like this one.
Assemble these simple, fresh ingredients and make this stunning Honeybell Pie which is sure to win over everyone who gets a slice. Make one or two today and enjoy.
3/4 Cup Sugar
1/4 Cup Cornstarch
1/4 tsp Salt
1-1/2 Cups of Honeybell Juice (from about 3 fruits)
2 Egg Yolks, whisked smooth
1 Tbs Butter
Baked Pie Crust in a pie pan
2 Egg Whites
1/4 Cup Sugar
Preheat oven to 400ºF. In a saucepan add sugar, cornstarch, salt, Honeybell Juice and cook while stirring over medium heat until sugar dissolves and mixture begins to thicken (about 5 minutes). Reduce heat to low and simmer for 1 minute.
In a mixing bowl whisk the egg yolks until smooth. Temper the egg yolks by slowly adding 4 teaspoons of the hot juice mixture to the egg yolks 1 teaspoon at a time, and stirring well with each addition. Then transfer the tempered yolk mixture to the juice in the sauce pan and stir well. This will allow you to incorporate the egg yolks without cooking them. Add the butter and stir for 2 minutes over low to medium-low heat until butter is melted and all ingredients are combined. Pour into the baked pie crust.
In a mixing bowl make the meringue by combining the egg whites and 1/4 cup sugar and beating with a mixer until stiff peaks form. Top the Pie with the meringue and bake for 7 to 9 minutes or until the peaks of the meringue are browned.
Remove from oven and allow the pie to cool at room temperature for 2 hours, then refrigerate for at least 1 hour before cutting and serving.
The Honeybell Pie can also be made without the meringue if preferred.
Garnish with thin Honeybell slices when serving.
Add 1 tablespoon of vanilla extract to juice mixture for an even richer flavor.