Burnt Honey Pie
A sophisticated yet simple dessert featuring a rich custard filling made from caramelized honey, perfect for cozy weekends or holiday gatherings.
Ingredients
Main ingredients
- 1 cup honey (mild-flavored like clover or wildflower) Use a mild honey to avoid overpowering bitterness.
- 1 cup heavy cream For a lighter texture, try half-and-half, but the filling will be less rich.
- 3 large eggs Standard large eggs.
- 1/4 cup granulated sugar
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla powder
- 1 pre-made pie crust (9-inch) pre-made pie crust (9-inch) Refrigerated or frozen and thawed.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and place the pie crust on a baking sheet to make moving easier.
- Heat the honey in a medium saucepan over medium heat. Stir occasionally; it will darken and thicken in about 10–12 minutes. Watch closely—honey can jump from golden to burnt quickly.
- In a mixing bowl, whisk the eggs with the granulated sugar, sea salt, and vanilla until combined and slightly frothy.
- Remove the honey from heat and let it cool for 1–2 minutes. Gradually whisk in the heavy cream to temper the honey and avoid large temperature shocks.
- Slowly pour the honey-cream mixture into the egg mixture, stirring constantly to combine into a smooth custard.
- Pour the custard into the prepared pie crust, smoothing the top gently.
- Bake for 25–30 minutes. The center should be mostly set with a slight wobble.
- Let the pie cool on a rack for at least 1 hour before slicing. Chill for firmer slices if you prefer.
Notes
Serve slightly warm or at room temperature. Pair with vanilla ice cream or crème fraîche, and consider toasted nuts for crunch. Store in the refrigerator for up to 4 days or freeze for up to 1 month.