Honey Pie is a sweet and comforting dessert with a smooth custard filling, and a beautiful golden flaky crust.
This is the perfect Dessert Recipe that will easily serve the whole family. It’s a great addition to more standard pie recipes like Pumpkin or Key Lime Pie.
Sabrina’s Honey Pie Recipe
Honey Pie is made with a rich and creamy custard filling. It has a warm and mellow sweetness that comes off more complex, rather than sharply sugary. If you want to make prepping this recipe a little more smooth, you can bake the pie crust a day or two in advance. Then when planning to serve, just prep the honey filling and add it to the crust. Bake the whole pie, and wait for it to chill before serving with fluffy Whipped Cream on top. I’ve also included how to get the flakiest pie dough below.
Recipe Card
Ingredients
Pie Crust:
- 2 1/2 cups flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter , frozen and diced
- 1/2 cup ice water
Honey Filling:
- 4 large eggs
- 1/2 cup honey
- 1 teaspoon cinnamon
- 1 1/2 cups whole milk
- 1 cup heavy cream
Whipped Cream:
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
Instructions
Pie Crust:
- Pre-heat the oven to 425 degrees.
- Add the flour, sugar, salt, and butter to a food processor and pulse, adding the water in a thin stream through the chute one tablespoon at a time until the dough begins tiny crumbles (don't let it become a ball).
- Empty it onto a sheet of plastic wrap and press it quickly into a ball (you don't want the heat of your hands to melt the butter) and refrigerate for 2 hours before rolling it out to use.
- Roll out the pie crust into a 12" circle, then add to a 9" pie plate and press the rim into a fluted pattern with your fingers.
- Line the pie crust with foil and fill with dried beans
- Bake the pie crust for 20 minutes then remove.
Honey Filling:
- Lower heat to 350 degrees.
- Whisk together eggs, honey, cinnamon, whole milk and heavy cream.
- Add mixture to the pie plate and bake for 40 minutes.
- Note: If the edges are browning too quickly, tent with foil gently.
To Finish:
- Cool the pie completely in the fridge (3-4 hours) before topping with whipped cream.
Whipped Cream:
- To make the whipped cream add the powdered sugar to the heavy cream and beat until it forms medium peaks, about 1-2 minutes with a hand mixer.
- Add the whipped cream to the middle of the pie, spread in a circle but leave a 1" border of the cream pie filling showing.
- Dust with additional cinnamon.
Nutrition
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Chef’s Note
Frozen butter is key to making the best pie crust for this recipe. Keeping the butter chilled is essential for creating the flaky consistency you want in the crust. As it bakes, the butter will melt, releasing steam and creating flaky layers throughout the dough.
Can this be made ahead of time?
Yes you can, and you can also split making this pie into two steps if you don’t have enough time. Make and bake the pie dough a day or two in advance. Then when you’re ready, prepare the honey filling, add to the crust, and bake again. Ensure the pie is chilled completely before adding whipped cream on top.
How to Store
- Serve: Be sure to cool completely before serving. This will allow the honey filling to completely set. Even after the chill time, you don’t want to leave honey pie sitting out at room temperature for more than 2 hours.
- Store: To keep fresh, cover the pie in plastic wrap or foil, or transfer individual pieces to an airtight container. Kept sealed, the recipe can stay good in the fridge for up to 4 days.
- Freeze: You could also freeze the baked pie for up to 6 months. To freeze the whole pie, place it uncovered on a baking sheet. Then place the baking sheet flat in the freezer, and let it sit until the pie is frozen solid. After that, you can wrap the pie in plastic wrap and put it in a freezer bag or another freezer-safe airtight container for long-term storage.
FAQs
If you have access to fresh honey from a local farmers market, that will definitely get you the best taste. But if not, you can purchase a bottle of wildflower honey or “raw honey.” Wildflower honey is less processed and contains more of its natural flavors.
There are a few ways to tell when your pie recipe is done baking. Firstly, the crust will start to turn golden brown (but tent the pie in foil to make sure this doesn’t happen too quickly). Secondly, you can check the texture of the filling. With a custard pie like this, the center won’t be entirely set at first. It should be firm around the edges but still jiggle slightly at the center when you shake the pan. At that point, you can remove the pie and place it in the fridge to finish setting.
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