A custard pie inspired by the milk and honey-based desserts across India, Bangladesh, and the Middle East, with milk powder in the meringue that makes it almost creamy in the middle, chewy on the outside—similar to the texture of pavlova.

Use a mild honey so the flavor doesn’t overwhelm the pie. Mounding the meringue onto the pudding while it is still hot helps it set better so you don’t end up with a weepy, slip-slide-y meringue.

This recipe is part of my Thanksgiving-for-two-or-maybe-eight feast, see the full menu here.