Burnt Honey Pie Recipe – Caramelized Honey Custard in a Buttery Pie Crust

A Bold Twist on Classic Sweetness

Burnt Honey Pie is a revelation—a rustic yet refined dessert that transforms a humble pantry staple into something extraordinary. By caramelizing honey until it reaches a deep amber hue, this pie unlocks a smoky, nutty complexity that dances between toffee and toasted sugar. It’s a bold twist on traditional custard pies, offering depth and elegance in every bite.

Inspired by standout versions from Gymonset, Dough Whisperer, and LCBO, this pie celebrates the alchemy of heat and honey. The result is a silky filling nestled in a flaky or oat-based crust, perfect for those who crave nuance in their sweets. Burnt honey doesn’t just sweeten—it adds character, making this pie a showstopper for dinner parties or cozy nights in. Whether you’re a seasoned baker or a curious novice, this dessert invites you to explore the magic of intentional caramelization.

What Is Burnt Honey Pie?

Burnt Honey Pie is a custard-style dessert that showcases the transformative power of caramelized honey. Unlike traditional custard pies that rely on sugar, this version uses honey cooked until it reaches a rich, amber color—just shy of burnt. This process deepens the flavor, infusing the pie with smoky, nutty, and toffee-like notes that linger on the palate.

The filling is luxuriously smooth, with a melt-in-your-mouth texture that contrasts beautifully with a crisp crust. Bakers often choose between a classic flaky pastry or a rustic oat-based shell, both offering a sturdy base for the luscious custard. The pie is baked gently to preserve its silky consistency and cooled thoroughly to set. Burnt Honey Pie is a celebration of subtlety and boldness, where each ingredient plays a role in elevating the humble honey into a complex, unforgettable dessert.

Ingredient Breakdown

Burnt Honey Pie relies on a handful of simple ingredients, each contributing to its rich flavor and creamy texture:

• Honey: Light clover or wildflower honey works best. Choose high-quality honey for optimal flavor transformation.
• Heavy Cream or Half-and-Half: Adds richness and helps create a smooth custard.
• Eggs and Egg Yolks: Provide structure and silkiness.
• Butter: Enhances the caramel notes and adds depth.
• Salt: Balances sweetness and intensifies flavor.
• Vanilla Extract: Adds warmth and aromatic complexity.
• Pie Crust: Use a flaky pastry for elegance or an oat-based crust for rustic charm.

Optional Enhancements:

• Lemon Zest: Brightens the custard.
• Nutmeg: Adds subtle spice.
• Toasted Nuts: Offer crunch and contrast.

Tip: The quality of honey is crucial. Raw, floral varieties yield the most dramatic flavor shift when caramelized. Avoid overly dark or processed honeys, which may taste flat or bitter when cooked. This pie is all about layering flavor, so each ingredient should shine.

Step-by-Step Instructions

1. Preheat Oven & Prepare Crust Preheat your oven to 325°F (163°C). Roll out your chosen crust and fit it into a 9-inch pie dish. Chill while preparing the filling.
2. Caramelize the Honey In a medium saucepan over medium heat, cook ¾ cup honey until it darkens to a deep amber. Stir occasionally and watch closely—once it begins to foam and deepen in color, remove from heat. Avoid letting it turn black, which signals bitterness.
3. Add Butter, Cream, and Salt Off heat, whisk in 4 tablespoons butter until melted. Slowly add 1 cup heavy cream and a pinch of salt. Stir until smooth.
4. Temper the Eggs In a separate bowl, whisk 3 eggs and 2 yolks. Gradually add a small amount of the warm honey mixture to the eggs, whisking constantly to prevent curdling. Then combine all the egg mixture back into the saucepan.
5. Bake the Pie Pour the custard into the prepared crust. Bake for 35–40 minutes, or until the edges are set but the center still jiggles slightly. The top should be glossy and golden.
6. Cool Completely Let the pie cool at room temperature for at least 2 hours. Refrigerate for firmer slices.

Bold Tips:

• Use a thermometer to monitor honey (around 320°F is ideal).
• Tempering is key—rushing this step can scramble your custard.
• Don’t overbake; residual heat will finish the job.

Common Mistakes to Avoid

• Overcooking the Honey Burnt honey should be deep amber, not black. Overcooking leads to acrid bitterness that overwhelms the custard.
• Skipping Tempering Adding hot honey directly to eggs without tempering can cause curdling. Always whisk slowly and gradually.
• Using Low-Fat Cream Skimping on fat compromises texture. Full-fat cream ensures a silky, stable custard.
• Not Cooling Fully Cutting into a warm pie may result in a runny filling. Cooling allows the custard to set properly.
• Neglecting Crust Prep A soggy crust ruins the contrast. Blind bake or chill your crust to maintain crispness.
• Ignoring Ingredient Quality Cheap honey lacks nuance. Choose raw, floral varieties for best results.

Avoid these pitfalls and your Burnt Honey Pie will deliver a perfect balance of bold flavor and delicate texture—worthy of its cult status among dessert lovers.