Honey Pie Recipe

Introduction

Honey Pie is a smooth and luscious dessert that perfectly balances creamy custard with natural sweetness. This comforting pie is ideal for those who love rich, honey-flavored treats wrapped in a flaky crust.

Ingredients

• Pie dough (homemade or store-bought, refrigerated)
• 2 cup (480 ml) milk
• 1 cup (240 ml) heavy cream
• 3 large eggs
• ½ cup (170 g) pure honey
• ⅓ cup (73 g) light brown sugar, packed
• ⅓ cup (79 g) granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• Whipped cream, 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 of the dough; freeze the remaining half for later.
2. Step 2: Preheat your oven to 350ºF. On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place it in the dish, trim excess dough, flute the edges with your fingertips, and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights.
3. Step 3: Bake the crust for 20 minutes. Remove the parchment and weights, then bake for another 8 minutes to lightly brown the crust.
4. Step 4: While the crust bakes, heat the milk and cream in a medium saucepan over medium-low heat until steaming but not boiling.
5. Step 5: In a medium bowl, whisk together the eggs, honey, brown sugar, granulated sugar, cornstarch, vanilla extract, and salt until smooth.
6. Step 6: Gradually drizzle the warm milk mixture into the egg mixture while whisking constantly to temper the eggs. Return the combined mixture to the saucepan.
7. Step 7: Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 8 minutes.
8. Step 8: Increase the oven temperature to 375ºF. Pour the custard through a fine-mesh sieve into the pre-baked crust. Bake for 12-15 minutes until the edges are set but the center still jiggles slightly.
9. Step 9: Allow the pie to cool completely on a wire rack, about 2 hours. Slice and serve immediately, or refrigerate until ready to serve.
10. Step 10: Just before serving, optionally top with whipped cream and a drizzle of honey for extra sweetness and presentation.

Tips & Variations

• Use a mix of mild honey varieties like clover or wildflower for balanced sweetness and flavor.
• For a richer crust, brush the edges with a beaten egg before baking to create a golden finish.
• Try adding a pinch of cinnamon or nutmeg to the custard for a warm spice twist.
• Make this pie a day ahead to allow the flavors to meld, just cover and refrigerate.

Storage

Store leftover honey pie covered in the refrigerator for up to 3 days. Reheat slightly in a low oven if desired, but it’s best enjoyed chilled or at room temperature. Avoid freezing as custards can separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a pre-made pie crust?

Yes, store-bought refrigerated pie dough works well and saves time. Just follow the baking instructions as provided.

Why is the center of the pie still jiggly after baking?

The center should remain slightly jiggly when you take it out of the oven, as it will firm up while cooling. Overbaking can cause cracking or dryness.

Honey Pie Recipe

Print Recipe

★★★★★

4.5 from 73 reviews

This luscious Honey Pie features a creamy honey custard filling nestled in a flaky homemade pie crust. Baked to perfection with a velvety texture and beautifully balanced sweetness from honey and sugars, it’s an elegant dessert that’s perfect for any occasion. The pie is finished with an optional topping of whipped cream and a drizzle of honey for extra indulgence.

• Author: Clara
• Prep Time: 1 hour 20 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 portion refrigerated or homemade pie dough (enough to fit a 9-inch pie dish, freeze the second half for later)

Honey Custard Filling

• 2 cups (480 ml) milk
• 1 cup (240 ml) heavy cream
• 3 large eggs
• ½ cup (170 g) pure honey
• ⅓ cup (73 g) light brown sugar, packed
• ⅓ cup (79 g) granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt

Optional Garnish

• Whipped cream
• Honey for drizzling

Instructions

1. Prepare the Pie Crust: Chill the pie dough for at least 1 hour. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Place the dough in the pie dish and trim any excess, then flute the edges using your fingertips. Prick the bottom of the crust with a fork to prevent bubbling.
2. Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights. Bake in a preheated 350ºF oven for 20 minutes. Remove weights and parchment, then bake for another 8 minutes until the crust is lightly golden.
3. Heat Dairy: While the crust bakes, warm the milk and heavy cream in a medium saucepan over medium-low heat until just steaming—do not boil.
4. Mix Custard Base: In a medium bowl, whisk together eggs, honey, light brown sugar, granulated sugar, cornstarch, vanilla extract, and salt until combined.
5. Temper the Eggs: Slowly drizzle the warm milk and cream mixture into the egg mixture, whisking constantly to prevent curdling.
6. Cook the Custard: Return the combined mixture to the saucepan, cooking over medium-low heat. Stir constantly with a wooden spoon for about 8 minutes until the custard thickens and coats the back of the spoon.
7. Increase Oven Temperature: Raise the oven temperature to 375ºF.
8. Strain and Bake the Filling: Pour the thickened custard through a fine-mesh sieve into the hot baked pie crust to ensure smoothness. Bake for 12-15 minutes until the edges are set but the center is still slightly jiggly.
9. Cool Pie: Remove from the oven and cool completely on a wire rack for about 2 hours to let the custard fully set.
10. Serve: Slice and serve immediately, or refrigerate until ready. Just before serving, garnish with whipped cream and drizzle with honey if desired.

Notes

• Make sure to temper the eggs properly by slowly adding warm milk to avoid scrambling.
• Using pie weights ensures the crust stays flat and does not puff up during blind baking.
• Cooling the pie completely allows the custard to set properly, giving clean slices.
• This pie can be refrigerated for up to 3 days; add toppings just before serving.
• For a vegan version, substitute with plant-based milks and egg replacers, though texture will vary.

Keywords: Honey Pie, custard pie, honey custard, homemade pie, dessert pie, baked pie