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Honey Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

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