Blueberry Elderflower Honeycomb Pie Recipe
Prep Time:
6 hours, 45 minutes
Cook Time:
15 minutes
Servings:
10 Servings
Ingredients
  • 6 tablespoons butter
  • 2 tablespoons honey
  • 2 ¼ cups graham cracker crumbs
  • 4 large egg yolks
  • ⅓ cup elderflower syrup
  • 1 tablespoon cornstarch
  • 2 ½ teaspoons gelatin powder
  • 1 ½ cups whole milk
  • ¾ cup heavy cream
  • 1 egg white at room temperature
  • ½ teaspoon lemon zest
  • 7 tablespoons blueberry jam
  • ⅓ cup honey
  • ⅓ cup elderflower syrup
  • ⅓ cup water
  • ¼ cup fresh blueberries
Directions
  1. To create a honeycomb-patterned mold, outline the base of a 9-inch cake pan onto a sheet of bubble wrap. 
  2. Cut out the circle and set it aside. 
  3. Preheat the oven to 350 F.
  4. To start the pie crust, in a bowl, add the butter and honey.
  5. Place the bowl in the microwave and melt the butter on a low setting. Stir to combine.
  6. Add the graham cracker crumbs to the honey butter mixture. 
  7. Use a spoon to mix well until the crumbs resemble wet sand.
  8. Transfer the crust mixture to a 9-inch cake pan. Using a spoon, press the crust mixture into the base and sides of the pan.
  9. Bake the pie crust in the oven for 8 to 10 minutes. 
  10. Remove from the oven and let it cool completely.
  11. Moving on to the pie filling, in a saucepan, whisk together the egg yolks, elderflower syrup, cornstarch, and gelatin powder. Set aside.
  12. In a medium-sized bowl, add the milk and heat it up in the microwave until hot, making sure it doesn't boil.
  13. Slowly pour the hot milk into the egg yolk and elderflower mixture, whisking continuously until everything is combined.
  14. Place the saucepan on the stovetop over medium-low heat. Whisk the custard mixture until it thickens and coats the spoon, roughly 5 to 10 minutes.
  15. Remove the saucepan from the heat.
  16. Strain the custard into a clean bowl and set aside to cool.
  17. In a medium-sized bowl, whisk the heavy cream until soft peaks form. Set aside the cream.
  18. In a large bowl or the bowl of a stand mixer fitted with a whisk, add the egg white and whisk until soft peaks form.
  19. Use a spatula to fold the cream into the cooled custard until combined.
  20. Add the egg white into the creamy custard mixture. Use a spatula to gently fold the egg white in until combined.
  21. Add the lemon zest and mix well.
  22. To start filling the pie, spread an even layer of blueberry jam over the bottom of the cooled pie crust.
  23. Top with the custard filling, completely covering the jam.
  24. Carefully press the bubble wrap circle into the top of the filling.
  25. Without removing the bubble wrap circle, cover the pie with food wrap. 
  26. Leave it in the freezer for at least 4 hours or until the top of the custard is set.
  27. To start the syrup, in a small saucepan, add the honey, elderflower syrup, and water.
  28. Place over medium heat and let it simmer, stirring regularly, until the mixture has reduced by half. Set aside to cool.
  29. Remove the pie from the freezer and carefully pull off the food wrap and bubble wrap.
  30. Pour the cooled syrup over the top of the pie, completely covering the surface of the honeycomb pattern in syrup. Place in the fridge for at least 2 hours to thaw through.
  31. Decorate with blueberries and flowers before serving.