Equipment
Ingredients
Crust
- 170 g cornflakes
- 45 g sugar
- 1½ g salt
- 115 g unsalted butter, melted and cooled
Filling
- 4 egg yolk
- 1 egg
- 85 g honey
- 50 g sugar
- 40 g cornstarch
- 3 g salt
- 240 ml whole milk
- 240 ml heavy cream
Topping
- 240 ml heavy cream, chilled
- 450 g ripe plums, pitted and sliced
- 11 g honey
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 458 kcal
- Protein
- 5 g
- Carbohydrates
- 44 g
- Fat
- 30 g
- Fiber
- 1 g
- Sugar
- 26 g
- Sodium
- 308 mg
- Saturated Fat
- 18 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 178 mg
- Potassium
- 189 mg
- Calcium
- 78 mg
- Iron
- 3.8 mg
- Magnesium
- 12 mg
- Phosphorus
- 102 mg
- Zinc
- 0.6 mg
- Vitamin A
- 497 mcg
- Vitamin C
- 16 mg
- Vitamin D
- 2.8 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 1.3 mcg
- Thiamin
- 0.81 mg
- Riboflavin
- 0.51 mg
- Niacin
- 3.8 mg
- Folate
- 140 mcg
- Water
- 100 g
Sources: USDA FoodData Central
Method
Preheat your oven to 175°C (350°F) with the rack positioned in the center.
Pulse the cornflakes, sugar, and salt in a food processor until they reach a fine, sandy consistency.
Pour in the melted butter and pulse until the mixture is evenly moistened and looks like wet sand.
Transfer the crumbs to the pie plate and use a flat-bottomed cup to press them firmly into the bottom and up the sides.
Bake the crust at 175°C (350°F) for 25 to 30 minutes until it turns a deep golden brown.
Allow the crust to cool completely on a wire rack before adding the filling.
In a saucepan, whisk the egg yolks, whole egg, honey, sugar, cornstarch, and salt until combined.
Slowly pour the milk and heavy cream into the egg mixture while whisking constantly.
Cook over medium-high heat, whisking constantly, until the mixture thickens and reaches a boil, then continue whisking for exactly 1 minute.
Pour the hot custard into the cooled crust and smooth the top with a spatula.
Press plastic wrap directly onto the surface of the custard and refrigerate for at least 3 hours until firm.
Whip the remaining heavy cream with an electric mixer until soft peaks form.
Top the chilled pie with the whipped cream and sliced plums, then drizzle with honey if using.
Chef's Notes
- For the best texture, slice the plums just before serving to prevent their juices from bleeding into the whipped cream.
Storage
Refrigerator: 72 hours — Store covered; crust will soften over time.
Reheating: Serve chilled.
Troubleshooting
Custard is lumpy
Cause: Heat was too high or whisking was not frequent enough, causing eggs to scramble.
Fix: Press the hot custard through a fine-mesh sieve before pouring into the crust.
Prevention: Maintain medium heat and whisk the bottom and corners of the pan constantly.
Soggy crust
Cause: Filling was added to a warm crust, or the pie has been stored too long.
Fix: Cannot be fixed.
Prevention: Ensure the crust is completely cold to the touch before filling.
Cultural Context
This milk and honey pie with a cereal crust is a modern interpretation of classic American comfort desserts. While custard pies have a long history, the use of a crushed cereal crust, particularly cornflakes, is a playful nod to childhood favorites and the ingenuity of home bakers. It evokes a sense of nostalgia, blending familiar flavors with a unique textural element.
