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Honey Lemon Bumble Bee pie

Recipe By: Andy Hilton
Year Submitted: 2018
Winner Second Place


Tools and supplies needed,


Whisk together the dry ingredients in a bowl. Place cold Butter and cold shortening on top of the flour mixture. Cut in with a pastry blender until the Butter and Shortening are the size of small peas. Sprinkle with 4 tbs of cold water and fluff with a fork, sprinkle with 4 or 5 tbs of water and fluff until the dough comes together. Form a ball with the dough, wrap in plastic and place in the refrigerator for 30 min. Split dough in half and roll out one half, use the other half for another pie. Line the pie with parchment paper and fill the pie with bean, any type of bean will work. Bake at 350 degrees for 40 minutes, remove the beans and parchment paper and let cool.

Lemon Curd:
Mix Cornstarch, Sugar, Salt and water in a med non reactive sauce pan. Bring the mixture to a simmer using medium heat stirring occasionally in the beginning and more often when everything starts to thicken. As the mixture simmers and thicken it will turn clear or translucent. Remove from the heat and whisk in the egg yolks a few at a time. Mix and whisk in the Lemon Juice, Zest and Butter. Return to medium to high heat and bring the lemon to a simmer while whisking constantly to prevent burning. Continue to whisk until it has re-thickened. Pour a ½ €œ layer of the lemon curd in the pie crust, cover the pie with plastic and refrigerate for 2 hours. You may not use all of the lemon curd.

Honey Filling:

Using a heavy sauce pan bring ½ of heavy cream to a simmer, remove from heat. Add the White Chocolate and gently stir until smooth and creamy. Beat Cream Cheese and sugar with a stand mixer until smooth. Scrape the walls and beater, beat again for another minute. Mix in Chocolate mixture, mix for a minute. Whip 2 cups Heavy Cream to stiff peaks, fold in Cream Cheese mixture to the whipped cream. Pour mousse into crust to fill the balance of the pie. With the bubbles facing into the pie gently press the bubble wrap into the pie working all the air out from under the bubble wrap. Place pie in the freezer for 2 hours. Remove the pie from the freezer and gentle remove the bubble wrap, if you see the pie is too soft to hold the design return the pie to the freezer for another hour. When bubble wrap is removed place pie into the refrigerator.

Bumble Bees
Melt 1 cup of white chocolate in the microwave, add a few drops of yellow food coloring and blend. Line 10 or so chocolate covered dried cherries on a sheet pan lined with parchment paper. Dip a fork into the yellow chocolate and drizzle bee stripes onto the cherries, let dry. Reheat the chocolate a bit, add a drop of chocolate to the small end of an almond slice and glue an almond to each side of the cherry to create a bumble bee. Garnish the pie with a few dollops of whipped cream, lemon slices, yellow daisies and of course the bumble bees.