Honeydew pie

Honeydew pie, for a brief period, became a family favorite – Aunt Hildegard used to make it when we visited the farm.

Honeydew pie

There was something about Sunday afternoons and farm visits. I clearly remember the build-up of tension as my three sisters and I were bundled into the car to go visiting. Everyone had to go along – Sunday was a family day – regardless of whether there were children to play with. The visit included a formal Sunday tea at the long, beautifully appointed dining room table that could seat 12-16 people with ease. There was an elaborate spread of cakes and tarts – sweet and savory – that seemed endless. How could this have followed on a filling Sunday dinner?  Something I never quite understood. But the afternoon usually improved, especially when the children were excused from the table and could head outdoors. Home time was met with resistance – not unlike that which preceded the visit. The perversity of children – and human nature!

But, I transgress – where the tart got its name, I do not know. Certainly not from the honeydew melon. The subtle combination of honey and lemon is fresh, clean and light – the perfect complement to those Sunday teas!

Print

Honeydew pie

Serves: 12-16

Ingredients

Crust

• ½ 14.4-ounce packet honey Graham crackers, crushed
• ¾ stick (3 ounces) butter, room temperature

Filling

• 1 3-ounce packet lemon jello
• ½ cup boiling water
• ½ cup honey
• ¼ cup lemon juice
• 1 12-ounce can evaporated milk, well chilled

Instructions

1. Remove about 1 tablespoon of the crushed crackers and set aside.
2. Combine the remaining crumbs and butter and press into a large pie dish with a diameter of at least 10½ inches.
3. Place the jelly in a bowl, add the boiling water and stir. Due to the small quantity of water, the jelly does not dissolve easily. Place the bowl in the microwave for about 30 seconds and then stir until the jelly has dissolved.
4. Add the honey and lemon juice, mix well and set aside.
5. Beat the evaporated milk until very stiff.
6. Whip the jelly for 2-3 minutes until it is foamy, and slowly add it to the evaporated milk, while continuing to beat. (It is not necessary to wait until the jelly is cold – the honey, lemon juice and beating cools it sufficiently).
7. Pour and scrape into the prepared crust.
8. Sprinkle the reserved crumbs over the top.
9. Refrigerate for 6-8 hours before serving with whipped cream.

Notes

This makes a large tart – there is too much filling for the regular 9-inch pie plate. The evaporated milk must be well chilled.

3.1.09