Honey Pie Recipe

Introduction

This honey pie is a luscious and comforting dessert with a smooth custard filling sweetened by pure honey. It combines a flaky homemade crust with a rich, creamy center, making it a perfect treat for any occasion.

Ingredients

• Homemade pie crust (or store-bought refrigerated pie dough)
• 2 cups milk
• 1 cup heavy cream
• 3 large eggs
• ½ cup pure honey
• ⅓ cup light brown sugar (packed)
• ⅓ cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• Whipped cream for garnish (optional)
• Honey for garnish (optional)

Instructions

1. Step 1: Prepare the pie crust according to your recipe and chill it for at least 1 hour. Use only half the dough for this pie; freeze the remaining half for another time.
2. Step 2: Preheat your oven to 350ºF (175ºC).
3. Step 3: On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Transfer it to the dish, trim excess dough, and flute the edges with your fingertips. Prick the bottom crust with a fork. Line it with parchment paper and fill with pie weights.
4. Step 4: Bake the crust for 20 minutes. Then remove the parchment paper and weights, and bake for an additional 8 minutes to set the crust.
5. Step 5: Meanwhile, heat the milk and cream together in a medium saucepan over medium-low heat until steaming but not boiling.
6. Step 6: In a medium bowl, whisk together the eggs, honey, light brown sugar, granulated sugar, cornstarch, vanilla extract, and salt until smooth.
7. Step 7: Slowly drizzle the warm milk and cream mixture into the egg mixture while whisking continuously to temper the eggs. Pour the combined mixture back into the saucepan.
8. Step 8: Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the spoon, about 8 minutes. Avoid boiling to prevent curdling.
9. Step 9: Increase the oven temperature to 375ºF (190ºC). Strain the custard through a fine-mesh sieve into the hot pie crust. Bake for 12-15 minutes until the edges are set and the center is still a little jiggly.
10. Step 10: Let the pie cool completely on a wire rack, about 2 hours. Serve immediately or refrigerate until ready.
11. Step 11: Before serving, garnish with whipped cream and a drizzle of honey if desired.

Tips & Variations

• Use a mixture of light and dark honey for a deeper flavor profile.
• Blind-bake your crust thoroughly to avoid sogginess from the custard filling.
• For a nuttier twist, sprinkle toasted pecans or almonds on top before serving.
• If you prefer a dairy-free version, substitute the heavy cream and milk with coconut milk, but note the change in flavor.

Storage

Store leftover honey pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave for 10-15 seconds if you’d like to serve it warm, or enjoy chilled. Garnish with fresh whipped cream right before serving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie dough for this recipe?

Yes, store-bought refrigerated pie dough works well and can save time. Just be sure to blind-bake the crust fully to ensure it stays crisp under the custard filling.

How do I know when the custard is cooked properly?

The custard is ready when it thickens enough to coat the back of a spoon and a gentle jiggle remains in the center after baking. It will firm up more as it cools, so avoid overbaking to keep it creamy.

Honey Pie Recipe

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4.8 from 71 reviews

This Honey Pie recipe features a smooth, creamy custard filling sweetened with pure honey and baked in a flaky homemade or store-bought pie crust. The pie boasts a delicate blend of honey and both brown and granulated sugars, creating a naturally sweet and slightly caramelized flavor. Topped with optional whipped cream and honey drizzle, this dessert is rich yet light, perfect for honey lovers seeking a unique twist on classic custard pie.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pie Crust

• 1 homemade pie crust (or store-bought refrigerated pie dough, enough for a 9-inch pie dish)

Custard Filling

• 2 cups milk
• 1 cup heavy cream
• 3 large eggs
• ½ cup pure honey
• ⅓ cup light brown sugar (packed)
• ⅓ cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt

For Garnish (Optional)

• Whipped cream
• Honey

Instructions

1. Prepare the Pie Crust: Follow your homemade pie crust recipe or use store-bought refrigerated dough. Chill the prepared dough for at least 1 hour. Use only half the dough for the pie, and freeze the remaining half for future use.
2. Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the pie dough out to fit a 9-inch pie dish. Place the dough in the dish, trimming any excess edges, and flute the edges using your fingertips. Prick the bottom of the crust with a fork, then line it with parchment paper and fill with pie weights to prevent bubbling during baking.
3. Bake the Crust: Bake the crust with weights for 20 minutes. Remove the weights and parchment paper carefully, then bake the crust for an additional 8 minutes to lightly brown and set it.
4. Heat Milk and Cream: While the crust is baking, combine the milk and heavy cream in a medium saucepan. Heat over medium-low heat until the mixture is steaming but not boiling, preparing it for tempering into the eggs.
5. Mix Eggs and Sugars: In a medium bowl, whisk together the eggs, pure honey, light brown sugar, granulated sugar, cornstarch, vanilla extract, and salt until smooth and well combined.
6. Temper the Egg Mixture: Slowly drizzle the warm milk and cream mixture into the egg mixture while whisking continuously. This gradual process prevents the eggs from curdling and helps create a silky custard.
7. Cook the Custard: Return the combined mixture to the saucepan and cook over medium-low heat. Stir constantly with a wooden spoon until the custard thickens enough to coat and adhere to the spoon, about 8 minutes.
8. Increase Oven Temperature and Finish Baking: Raise the oven temperature to 375°F (190°C). Pour the thickened custard through a fine-mesh sieve into the pre-baked pie crust. Bake for 12-15 minutes more, until the edges are set but the center remains slightly jiggly.
9. Cool the Pie: Remove the pie from the oven and place on a wire rack. Allow to cool completely, about 2 hours, to let the custard fully set. You can serve immediately or refrigerate until serving.
10. Garnish and Serve: Just before serving, top the pie with whipped cream and drizzle additional honey on top if desired, enhancing the dessert’s sweetness and presentation.

Notes

• Use pure honey for the best flavor; avoid flavored or heavily processed honey.
• Chilling the dough helps prevent shrinking during baking.
• Pie weights are important for a flat pie crust; substitute dried beans if needed.
• Cook custard gently over medium-low heat to avoid scrambling the eggs.
• Allow the pie to fully cool for the filling to properly set.
• This pie is best eaten within 2 days for optimal freshness.

Keywords: honey pie, custard pie, homemade pie, dessert recipe, baking, honey custard, easy pie