Honey pie fills a crisp prebaked crust with a smooth custard made from milk, cream, eggs, pure honey, two sugars, vanilla, and a small amount of cornstarch. The filling is thickened on the stovetop first, then baked briefly so the center sets without losing its creamy texture.
Tempering protects the eggs, straining removes small lumps, and a full 2-hour cooling period makes the pie cleanly sliceable. The finished 9-inch pie serves eight and can be prepared ahead for an unhurried dessert.
Ingredients for Honey Pie
Use one homemade single pie crust or store-bought refrigerated dough fitted into a 9-inch pie dish. The custard requires 2 cups milk, 1 cup heavy cream, 3 large eggs, 1/2 cup pure honey, 1/3 cup packed light brown sugar, 1/3 cup granulated sugar, 3 tablespoons cornstarch, 1 teaspoon vanilla, and 1/8 teaspoon salt.
Whipped cream and an extra drizzle of honey are optional for serving. If making homemade pastry, chill it for at least 1 hour before rolling; only half of a standard double-crust batch is needed.
If you enjoy this recipe, you may also like Peach Pie Bars.
How to Make Honey Pie
- Fit the crust. Roll chilled dough on a lightly floured surface, place it in a 9-inch dish, trim and flute the edge, then prick the bottom.
- Blind bake. Heat the oven to 350°F. Line the crust with parchment, add pie weights, and bake 20 minutes. Remove weights and parchment and bake 8 minutes more.
- Heat the dairy. Warm milk and cream over medium-low heat until steaming, not boiling.
- Mix the eggs. Whisk eggs, honey, both sugars, cornstarch, vanilla, and salt until smooth.
- Temper. Slowly drizzle the warm dairy into the egg mixture while whisking constantly.
- Thicken. Return everything to the saucepan and cook over medium-low heat, stirring constantly, for about 8 minutes until it coats a spoon.
- Strain and bake. Raise the oven to 375°F. Strain the custard into the hot prebaked crust and bake 12 to 15 minutes, until the edges are set and the center still jiggles.
- Cool. Set on a wire rack for about 2 hours before slicing.
For storage details after serving, the USDA leftovers and food safety guidance.
Blind Bake the Crust Completely
The filling spends only 12 to 15 minutes in the oven, so the crust must be properly baked first. Fit the dough without stretching it, flute the edge, and prick the base lightly. Parchment and pie weights hold the sides in place for the first 20 minutes.
Lift out the weights carefully, then return the empty shell for 8 minutes. The bottom should look dry rather than raw or shiny. Keep the crust hot while finishing the custard; filling a warm shell helps the short final bake proceed evenly.
If you enjoy this recipe, you may also like Carmelitas.
Warm the Milk and Cream Gently
Use medium-low heat and stop when the mixture is visibly steaming. Boiling is unnecessary and can create a skin or scorch the dairy at the bottom. Stir once or twice as it warms.
At the same time, whisk the eggs, honey, brown sugar, granulated sugar, cornstarch, vanilla, and salt until no dry cornstarch remains. Slightly warming the measured honey makes it easier to pour and incorporate, but it should not be hot.
Cook the Custard on the Stovetop
Return the tempered mixture to the saucepan and use medium-low heat. Stir constantly with a wooden spoon or flexible spatula, reaching the corners and bottom where custard thickens first. It takes about 8 minutes to become glossy and coat the back of the spoon.
Do not use high heat to shorten the process. Slow thickening keeps the eggs smooth and gives the cornstarch time to work evenly. If tiny cooked particles appear, the sieve in the next step will remove them, but a curdled mixture cannot be fully repaired by straining.
Strain for a Silky Filling
Place a fine-mesh sieve over the hot crust and pour the custard through it. Press gently with a spatula rather than forcing thick lumps through. This catches bits of egg and any dry cornstarch, leaving a uniform filling.
Pour steadily to avoid splashing the fluted rim. If the crust edge is already deeply golden, cover it with a pie shield before the final bake. Raise the oven to 375°F and place the pie on a sheet pan for easier handling.
Look for a Gentle Center Jiggle
After 12 to 15 minutes, the outer custard should look set and the center should move as one soft area when the dish is nudged. A liquid wave means it needs more time, while a completely rigid center suggests overbaking.
Transfer the pie to a wire rack and leave it undisturbed for about 2 hours. Residual heat completes the set. Cutting early releases a loose filling, so cooling is part of the recipe rather than optional waiting time.
Choosing Honey and Serving the Pie
Because honey is the main flavor, use a pure variety you enjoy on its own. Mild clover or orange-blossom honey produces a delicate pie, while darker honey gives a stronger finish. Keep the stated amount even when changing varieties so the custard balance remains intact.
Serve plain or add unsweetened whipped cream and a very light honey drizzle. A hot, clean knife makes smooth slices: dip it in hot water, wipe dry, cut once, and clean it again before the next slice.
Troubleshooting
- Soggy crust: Complete both stages of blind baking before adding custard.
- Egg bits: Temper slowly while whisking and strain the filling.
- Loose slices: Bake until the edges set, then cool for the full 2 hours.
- Cracked filling: Remove the pie while the center still has a gentle jiggle.
- Scorched custard: Use medium-low heat and stir across the saucepan bottom constantly.
Storage and Make-Ahead Instructions
Once cool, refrigerate honey pie loosely covered for up to 4 days. For the neatest slices, chill it after the room-temperature cooling period and add whipped cream only when serving.
The custard may release water and lose its silky texture after freezing, so freezing is not recommended. Let a chilled slice stand briefly at room temperature if you prefer a softer, more aromatic honey flavor.
Conclusion
Blind bake a 9-inch crust, temper eggs, honey, sugars, cornstarch, vanilla, and salt with steaming milk and cream, then cook until thick. Strain into the crust, bake at 375°F for 12 to 15 minutes, and cool 2 hours.
Frequently Asked Questions
- → Why is the crust prebaked?
The custard's final bake is too short to cook raw pastry, so blind baking prevents a soggy bottom.
- → How do I know when honey pie is done?
The edges should be set while the center still moves with a gentle, unified jiggle.
- → Can I use any type of honey?
Yes. Choose pure honey you enjoy; lighter varieties are delicate and darker varieties taste stronger.
- → How long does honey pie keep?
Store the cooled pie loosely covered in the refrigerator for up to 4 days.