Description
This luscious Honey Pie features a creamy honey-infused custard nestled in a flaky homemade or store-bought pie crust. Sweetened naturally with pure honey and balanced with brown and granulated sugars, this dessert offers a delicate sweetness and smooth texture. With a perfectly baked crust and a silky filling, it’s finished with optional whipped cream and a drizzle of honey for a delightful treat ideal for any occasion.
Ingredients
Pie Crust
- Pie dough, homemade or store-bought refrigerated (enough for one 9-inch pie shell, freeze half the dough for later use)
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
- Prepare the Pie Crust: Roll out the pie crust on a lightly floured surface to fit a 9-inch pie dish. Place the crust into the dish, trimming any excess dough along the edges. Flute the edges using your fingertips to create a decorative border. Prick the bottom of the crust with a fork to prevent bubbling during baking. Line the crust with parchment paper and fill with pie weights for blind baking.
- Bake the Crust: Preheat the oven to 350ºF (175ºC). Bake the crust lined with pie weights for 20 minutes to set. Then remove the parchment paper and weights, and continue baking for another 8 minutes to partially cook the crust. Set aside.
- Heat Milk and Cream: In a medium saucepan over medium-low heat, gently warm the milk and heavy cream until steaming but not boiling, stirring occasionally to prevent a skin forming.
- Prepare Custard Mixture: 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.
- Combine Warm Milk with Egg Mixture: Slowly drizzle the warmed milk and cream mixture into the egg and sugar mixture while whisking continuously to temper the eggs and prevent curdling.
- Cook Custard: Pour the combined mixture back into the saucepan. 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. Be careful to avoid boiling to prevent scrambling the eggs.
- Fill and Bake the Pie: Increase the oven temperature to 375°F (190°C). Strain the custard through a fine-mesh sieve into the pre-baked pie crust to ensure a silky smooth filling. Bake for an additional 12 to 15 minutes until the edges of the custard are set but the center still has a slight jiggle.
- Cool the Pie: Remove the pie from the oven and allow it to cool completely on a wire rack, approximately 2 hours. This cooling time helps the custard to fully set.
- Serve: Just before serving, optionally top with whipped cream and a drizzle of honey for extra sweetness and presentation. Slice and enjoy immediately or refrigerate until ready to serve.
Notes
- The pie crust can be baked ahead of time and stored. When ready to assemble, warm the crust in a 375°F oven for 5 minutes before adding the custard filling.
- Freezing half the dough allows for another pie or tart at a later date.
- Be sure to whisk continuously when tempering the eggs and cooking the custard to ensure a smooth texture.
- Straining the custard guarantees a silky smooth filling free of lumps.
