2 cups farmer cheese, or ricotta
1/2 cup whole milk
1/3 cup honey or light corn syrup, *brown sugar is also an option, see below.
1/4 teaspoon kosher salt
3 large eggs
1 Frozen or homemade pie crust or*Graham cracker crust parbaked or not, is good also.
Parbake frozen pie crust: Remove the pan from the freezer and use a fork to prick holes throughout the dough. (This is called “docking,” which helps maintain the shape as the crust bakes.) Cover snugly with aluminum foil. Fill the shell with ceramic pie weights; push them toward the edges, which keeps the crust from shrinking as it bakes. Place on a rimmed baking sheet and bake for 20 minutes, or until the crimped edges are set but not browned. Remove from the oven and lift the foil and pie weights out of the shell. Let the shell cool. Lower the oven heat to 350 degrees F.
Filling: In a mixing bowl, combine farmer cheese and milk. Stir well to remove large lumps. Add honey and salt, and stir well. Whisk eggs in a separate bowl, add to cheese mixture, and whisk until well blended; then stir in thyme.
Assembly: Pour the filling into the shell and bake on the middle rack of the oven for 35–40 minutes.
* Brown sugar A low sweetener that can be used as a 1 cup to 1 cup ratio for honey, but you may need to add 1/4 cup of liquid to the recipe.
*Graham Cracker Crust
9 graham crackers (1 sleeve), finely crushed (about 1 1/4 cup) can be crushed in a Ziploc baggie.
1/4 c. granulated sugar
5 Tbsp. butter, melted
Pinch kosher salt
Directions
In a medium bowl, combine crushed graham crackers, sugar, melted butter, and a pinch of salt.
Mix until mixture resembles wet sand and holds together when pressed.
Pour into a 9” pie plate or spring form pan and press into an even layer, going up the sides. Use the back of a spoon or measuring cup to help pack firmly.
If baking, bake at 350° until golden, about 12 minutes.