Milk and Honey Pie

Instructions

1. Make the pie crust: Heat the oven to 375°F (190°C). To a food processor, add the graham crackers and blitz to a fine powder. Add the melted butter, water, salt and pulse until combined.
2. In a 9-inch pie dish, press the graham cracker mixture to form the crust. Bake for 8 to 10 minutes, until the pie is lightly golden. Set aside to cool.
3. Make the milk pudding: To a saucepan over medium heat, add half of the milk (1 cup or 250g), the honey and salt. Bring to a simmer. Meanwhile, whisk together the remaining 1 cup (250g) milk with the cornstarch.
4. Once the honey milk starts to simmer, pour in the cornstarch mixture and whisk constantly until the mixture reaches a boil. Let the mixture bubble for 2 minutes. Remove off the heat once thickened. To the hot pudding, add the butter, white chocolate and vigorously whisk until incorporated.
5. Pour the pudding over the pie crust and chill in the fridge for at least 6 hours, preferably overnight.
6. Make the honeycomb candy: Line a small baking sheet with parchment paper. To saucepan over medium heat, add the sugar, honey and salt. Cook, without stirring, until 90% melted, about 4 minutes (a few sugar granules are fine). The sugar and honey should be liquid and have a golden amber color.
7. Add the baking soda and whisk for a second or two until incorporated. Remove the whisk and immediately pour the mixture over the parchment paper, it will continue to foam up. Let it set until room temperature, about 15 minutes. Once hard to the touch, crack into smaller pieces. Store the candy at room temperature.
8. Top the pie with the honeycomb candy and drizzle with more honey right before serving. Slice and serve.