Part custard, part cheesecake, a Honey Pie orMelopita (meh-LOH-peeta) is so
versatile that you will find yourself trying it many ways. You can make this like a pie with a bottom and/or top crust. You can try it as a tart as I make it. Or you can make it without a crust entirely as it is enjoyed on the island of Sifnos in Greece. Either way, it is sure to please.
Traditionally this is made with soft Myzithra (mee-ZEE-thra) cheese, but if that is not readily available, use Ricotta cheese as a great substitute.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes
Yield: 8 servings
- For the Filling:
- 1 lb. soft Myzithra or Ricotta cheese
- 3 eggs, lightly beaten
- 1/2 cup honey
- zest of one lemon, grated
- 3 tbsp. flour
- 1/4 cup sugar
- Ground cinnamon and more honey for serving
- For the crust: (You can also substitute a prepared pie shell)
- 1 1/4 cup all-purpose flour
- 1/3 cup sugar
- 1/4 tsp. salt
- 1 egg yolk
- 1 tsp. vanilla extract
- 1 tbsp. brandy or cognac
- 2 tbsp. ice water
- 8 tbsp. (1 stick) unsalted butter, cut in to 1/4 inch pieces
Using a rolling pin, roll out your dough to the approximate size of your baking pan. I use a 10-inch tart circle with a removable bottom. You can substitute a spring form pan, a round cake pan, or even a pie dish.
Lightly grease the pan’s bottom and sides. Your dough should be large enough to push up the sides of your pan. The easiest way to transfer the dough from the counter to the pan is to roll it back on to your rolling pin and then unroll it over the pan.
Press the dough in to the sides and bottom of the pan. Add filling and bake in a preheated 350 degree oven until the filling sets (it won’t jiggle in the center) and it begins to turn a golden brown color. Baking times will vary according to the size you choose to make. For a 10-inch tart, it should take around 40 minutes. A deeper, 9-inch pie plate could take up to 50 minutes. Be sure to monitor your pie after 35 minutes of baking time.
Serve on a plate drizzled with honey and sprinkle with ground cinnamon.