Bienenstich Pie (Bee Sting Pie)

Y3, Week Five: Far Better Than a Bee Sting Pie

This is thanks to my lovely friend Molly who has apparently been inspired by the wilds of Canada to find the most interesting desserts to try. Her latest suggestion was Bienenstich Cake, which I knew had to be pie-ified the moment I saw it.

Words of warning, remember to protect the pie crust edges when you bake it. The almond cracker crust is delicious, but not as much so when it’s rendered charcoal (read: I’m an idiot). Also, this pie gets a bit soggy after a couple of days, so it’s best served the day it’s made, or the day after. Although it’s good for a week of eating.

BIENENSTICH PIE

Almond Graham Cracker Crust

From Epicurious.com, “Strawberry Icebox Pie with Almond Crust”
1 cups slivered almonds, toasted
1/2 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted

Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish. Refrigerate for 15-30 minutes until set. Set aside for filling.

Custard Filling

Adapted from New York Times Cook Book, “Velvet Custard Pie”

3 eggs
1/2 cup sugar
1/4 tsp salt
1 3/4 cup half and half
1 tsp vanilla

Preheat oven to 425°.

Beat the eggs until thoroughly blended; add sugar, salt, half and half, and vanilla and stir until smooth. Pour the mixture into the prepared pie crust. Protect the crust edges with foil or a pie cover.

Bake fifteen minutes, then reduce heat to 350° and bake until a knife inserted in the filling about one inch from the pastry edge comes out clean, about 25 minutes longer. Alternatively, you can gently shake the pie plate, when the filling giggles like gelatin, but doesn’t ripple like water, it’s done. Do not over bake. Remove from oven and set aside on a rack.

Topping

Adapted from About.com, “Bee Sting Cake Recipe – Bienenstich”

3 tbsp unsalted butter
1/4 cup honey
1/2 tsp vanilla
1/2 cup sliced almonds

While the pie is in the oven, prepare the topping. In a medium saucepan, melt butter and honey. Bring to a boil, reduce heat and simmer 2 minutes. Add vanilla and almonds, remove from heat and set aside in a warm place.

After pie has cooled for about fifteen minutes, set oven to broil (high) and adjust oven rack to the second from the top position. Carefully, so as not to burn yourself, spread the topping over then entire filling. It will be a very thin layer.

Place pie under broiler for 1-2 minutes, until topping melts and almonds begin to toast dark brown on the edges. This happens very quickly, do not walk away. Remove from oven and place on rack to cool. Can be served warm or cold. Refrigerate if not consumed the day it’s made.

Topping may liquify slightly after cooking. This will not affect the pie and actually makes a nice sauce for it, it does however lead to a soggy, but still tasty crust after a couple of days in the fridge.