*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was my first time making a pie and pie crust but it turned out well. It was fine with clover honey; I didn't have any thyme honey. The filling never got thick when I was mixing it but the pie baked well and my family loved it.
This was very easy and delicious. I suspect the ingredients should have called for egg whites instead of eggs as only egg whites would form the peaks as described but since the previous reviewers made it as is so did I and it came out fine. The filling never gets stiff but it came out great. Not too sweet not too heavy.
This is a really nice pie I did mine with a top. It is nothing fancy. It is great for a laid back afternoon alone or with friends. Really quite nice and homely feeling. I thought it was best while warm.
Good taste but beating the eggs till they had soft peaks may have been too much as the end result had air pockets in the filling which made the texture grainy. Also 50 min was plenty and probably 45 would have been a better time in the oven as the top was too brown. I will make it again but revise the recipe accordingly.
Delightfully light and tasty! Great spring dessert. I used my own pie crust and added sliced almonds and a drizzle of honey on top in the last 10 minutes of baking. Be sure to use full fat ricotta and a pinch of salt on the almonds was good too. One thing the recipe say use half the cinnamon then doesn't make mention of what to do with the other half - unless I just misread it!
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