Description
Discover a simple method to bake a Burnt Honey Pie with a deep caramelized crust and lusciously silky filling stepbystep tips to wow your guests
Ingredients
Scale
- 1 (9-inch) pie crust, blind-baked — store-bought or homemade
- 1/2 cup (115 g) unsalted butter
- 1 cup (300–340 g) runny honey
- 2 tablespoons granulated sugar (optional)
- 1/2 teaspoon fine sea salt (increase to 3/4 tsp if desired)
- 3 large eggs
- 1 large egg yolk
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Instructions
- Preheat oven to 325°F (160°C). If crust isn’t blind-baked, crimp edges, line with parchment, fill with pie weights or dried beans, and bake 15–20 minutes until edges are pale golden. Remove weights and cool slightly.
- Burn the honey: In a heavy-bottomed saucepan over medium heat, combine honey and sugar. Stir slowly as the honey deepens in color. Once it reaches deep amber (toasty, slightly smoky aroma), remove from heat. Timing: ~6–10 minutes depending on stove and honey.
- Off the heat, whisk in the butter until melted. Return to low heat and slowly stir in the heavy cream and milk—the mixture will hiss and become glossy. Remove immediately if bits darken too much. You want a rich, caramel-honey liquid.
- Temper the eggs: Whisk the eggs and extra yolk in a bowl. Slowly stream about 1/3 cup of the hot honey mixture into the eggs while whisking constantly, then continue adding in small amounts until eggs are warmed and pale.
- Pour the tempered eggs back into the saucepan with the rest of the honey cream, stirring until homogeneous. Stir in vanilla, salt, and lemon zest. The filling should be silky and glossy.
- Pour the custard into the blind-baked shell. Tap the pan gently on the counter to release any air bubbles. Surface should be even and not bubbly.
- Bake at 325°F (160°C) for 25–35 minutes. Look for a slightly wobbly center and a golden top with a hint of darker caramelized specks. If crust edges brown too quickly, tent with foil.
- Cool on a wire rack to room temperature for 1 hour, then chill in the refrigerator for at least 3 hours (ideally overnight) for the filling to firm up and flavors to meld.
- Serve: Bring the pie out 20–30 minutes before slicing. For clean slices, use a sharp hot knife—dip in hot water and wipe between cuts. Optionally garnish with whipped cream, flaky sea salt, or toasted nuts.
Notes
A silky custard pie with caramelized (burnt) honey notes baked in a buttery 9-inch crust — toasty, slightly smoky, and richly comforting. Forgiving to make and excellent chilled.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 450 kcal
- Sugar: 30 g
- Fat: 28 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
Keywords: burnt honey pie, caramelized honey pie, custard pie, honey pie, dessert, pie recipe