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Honey Cream Custard Pie Recipe

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3.9 from 13 reviews

This luscious Honey Pie features a creamy, honey-sweetened custard filling set in a flaky homemade pie crust. Baked to perfection with a smooth texture and delicate sweetness, it makes a beautiful dessert for any occasion, topped optionally with whipped cream and a drizzle of honey for added elegance.

  • Total Time: 3 hours 15 minutes
  • Yield: 8 servings

Ingredients

Pie Crust

  • Homemade pie crust or store-bought refrigerated pie dough (enough for one 9-inch pie shell)

Custard Filling

  • 2 cups milk
  • 1 cup heavy cream
  • 3 large eggs
  • ½ cup pure honey
  • ⅓ cup light brown sugar, packed
  • ⅓ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla bean paste
  • ⅛ teaspoon salt

Garnish (optional)

  • Whipped cream
  • Honey for drizzling

Instructions

  1. Prepare the Pie Crust: Prepare your homemade pie crust according to your recipe or use a store-bought refrigerated pie dough. Chill the dough for at least 1 hour. Use only half the dough to form the crust and freeze the remaining half for another use.
  2. Preheat Oven: Set your oven to 350ºF (175ºC) to prepare for baking the crust.
  3. Roll and Fit Crust: On a lightly floured surface, roll out the pie crust to fit a 9-inch pie dish. Carefully place it into the dish, trim any excess dough along the edges, and flute the edges using your fingertips. Prick the bottom crust all over with a fork to prevent bubbling.
  4. Blind Bake the Crust: Line the pie crust with parchment paper and fill with pie weights to keep it flat. Bake in the preheated oven for 20 minutes. Remove the parchment and weights, then bake for an additional 8 minutes until lightly golden and partially baked.
  5. Heat Dairy Mixture: While the crust bakes, pour the milk and heavy cream into a medium saucepan. Heat over medium-low heat until steaming but not boiling.
  6. Mix Eggs and Sugars: In a medium bowl, whisk together the eggs, honey, light brown sugar, granulated sugar, cornstarch, vanilla bean paste, and salt until smooth and combined.
  7. Combine Mixtures: Slowly drizzle the warm milk and cream mixture into the egg-sugar mixture while whisking continuously to temper the eggs and prevent curdling.
  8. Cook the Custard: Return the combined mixture to the saucepan and cook over medium-low heat. Stir constantly with a wooden spoon until the custard thickens and coats the back of the spoon, about 8 minutes.
  9. Bake the Pie: Increase the oven temperature to 375ºF (190ºC). Strain the hot custard through a fine-mesh sieve into the partially baked pie crust to ensure smoothness. Bake for 12–15 minutes more until the edges are set but the center remains slightly jiggly.
  10. Cool the Pie: Remove the pie from the oven and cool completely on a wire rack, approximately 2 hours. The custard will firm up as it cools.
  11. Serve: Just before serving, optionally top with whipped cream and drizzle with honey for extra indulgence. Slice and enjoy immediately or refrigerate until ready to serve.

Notes

  • Using a pie weight or dried beans while blind baking helps prevent the crust from puffing up and ensures an even bake.
  • Tempering the egg mixture by slowly adding warm milk prevents the eggs from scrambling.
  • The custard should be slightly jiggly in the center after baking; it will firm as it cools.
  • For best flavor and texture, allow the pie to cool completely at room temperature before refrigerating or serving.
  • This pie is best served within 2 days when stored in the refrigerator.
  • Author: Olivia
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/honey-cream-custard-pie-recipe/