In celebration of Earth Day, we made a pie honoring some of the most essential workers on the planet: The honey bee!



  • If using a store bought crust, beat and egg and brush onto the crust. Bake for 5 minutes at 375 degrees.

  • In a small bowl, blend together the Brownwood Acres Blueberry Preserves and the FruitFast Elderberry. Once the pie crust is completely cooled, spread into the bottom of the crust.

  • In a small saucepan, whisk together egg yolks, raw honey, gelatin, and salt.

  • In a microwave safe bowl, heat the milk until just simmering (You can do this stove-top, also. Just keep a close eye not to burn the milk.)

  • Whisking constantly, very gradually add the hot milk to the egg yolk mixture until blended.

  • Place the saucepan over medium heat. Whisking constantly, bring the mixture to a simmer. Be careful not to boil. Whisk until slightly thickened. Pour the mixture through a sieve into a small metal bowl. Place the bowl into another bowl filled with ice water to cool faster.

  • Meanwhile in another small bowl, use an electric egg beater to whip the egg whites and lemon juice into stiff peaks.

  • Use the same egg beater with another bowl to whip the cream into stiff peaks.

  • Stir the egg yolk/honey mixture until cool and when dropped from a spoon it forms small mounds.

  • Gently fold egg whites and cream into the egg yolk mixture. Spread mixture on top of the preserve/Elderberry layer. Spread until the top is smooth.

  • Carefully place bubble wrap on top of the cream/egg mixture and gently press down. (This creates the honeycomb look)

  • Place in the freezer for three hours or as long as overnight.

  • Remove from the freezer and carefully remove bubble wrap. Drizzle with honey. This is the fun part! Drizzle it, spread it around, whatever your aesthetic may be, go for it!

  • Form FruitFast Dried Montmorency Cherries into as many little bees as you please.

  • Allow to thaw for an hour and serve!



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