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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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/honey-pie-recipe/