Honey Pie (Print Version)
Creamy honey-flavored custard made with milk, cream, eggs, honey, and sugar, cooked on the stovetop and poured into a prebaked pie crust, baked until set.
# Ingredients:
→ For the Crust
01 -
Homemade pie crust or store-bought refrigerated pie dough
→ For the Honey Custard Filling
02 -
2 cups (480 ml) milk
03 -
1 cup (240 ml) heavy cream
04 -
3 large eggs
05 -
1/2 cup (170 g) pure honey
06 -
1/3 cup (73 g) light brown sugar, packed
07 -
1/3 cup (79 g) granulated sugar
08 -
3 tablespoons cornstarch
09 -
1 teaspoon vanilla extract
10 -
1/8 teaspoon salt
→ For Garnish (Optional)
11 -
Whipped cream
12 -
Extra honey for drizzling
# Instructions:
01 -
Prepare your pie crust according to the recipe and chill for at least 1 hour. You only need half the dough, so freeze the other half for later use.
02 -
Preheat your oven to 350 degrees. On a lightly floured surface, roll out the pie crust to fit a 9-inch pie dish. Place it in the dish and trim off any excess along the edges. Flute the edges with your fingertips. Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights. Bake for 20 minutes, then remove the weights and parchment paper and bake for another 8 minutes.
03 -
While the crust is baking, heat the milk and heavy cream in a medium saucepan over medium-low heat until steaming but not boiling.
04 -
In a medium bowl, whisk together the eggs, honey, both sugars, cornstarch, vanilla, and salt until smooth.
05 -
Slowly drizzle the warm milk mixture into the egg mixture while whisking continuously - this tempers the eggs so they don't scramble. Return the mixture to the saucepan and 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.
06 -
Turn the oven temperature up to 375 degrees. Pour the thickened custard through a fine-mesh sieve into the hot prebaked pie crust. Bake for an additional 12 to 15 minutes until the edges are set but the center still jiggles slightly.
07 -
Cool the pie completely on a wire rack for about 2 hours. The custard will continue to set as it cools.
08 -
Slice and serve immediately, or refrigerate until ready to serve. Just before serving, top with whipped cream and a drizzle of honey if you like!
# Notes:
01 -
The custard is cooked on the stovetop first, which makes this more foolproof than baking raw custard.
02 -
Straining the custard through a fine-mesh sieve removes any lumps for a perfectly smooth filling.
03 -
The center should still jiggle when you take it out of the oven - it will set as it cools.
04 -
Make sure to cool the pie completely before slicing or the custard won't be set.
05 -
Use pure honey for the best flavor - different varieties will give slightly different tastes.