Burnt Honey Pie Recipe – Caramelized Honey Custard in a Buttery Pie Crust
This Burnt Honey Pie is a show-stopping dessert that balances deep caramel notes with silky sweetness. Made with slow-cooked honey that’s gently caramelized to bring out its bold, toasty flavor, this pie features a creamy custard filling in a flaky, buttery crust. It’s simple yet sophisticated—perfect for dinner parties, holiday tables, or anyone who loves a unique twist on classic pie. Serve chilled or at room temperature with a dollop of whipped cream or a sprinkle of sea salt for contrast.
Equipment
- 9-inch pie dish
- Medium saucepan
- Mixing bowls
- Whisk
- Rubber spatula
- Oven
- Knife for slicing
- Thermometer (optional)
Ingredients
- ¾ cup high-quality honey (light clover or wildflower)
- 1 cup heavy cream or half-and-half
- 4 tbsp unsalted butter
- 3 large eggs + 2 egg yolks
- 1 tsp vanilla extract
- Pinch of salt
- 1 pie crust (flaky or oat-based)
- Optional: 1 tsp lemon zest, ¼ tsp nutmeg, ¼ cup toasted nuts
Instructions
- Preheat oven to 325°F (163°C). Prepare and chill your pie crust in a 9-inch dish.
- Caramelize the honey: In a saucepan over medium heat, cook honey until it turns deep amber (about 5–7 minutes). Watch closely to avoid burning.
- Add butter, cream, and salt: Remove from heat and whisk in butter until melted. Stir in cream and salt until smooth.
- Temper the eggs: In a bowl, whisk eggs and yolks. Slowly add a bit of the warm honey mixture, whisking constantly. Then combine all back into the saucepan.
- Add vanilla and optional flavorings: Stir in vanilla, lemon zest, or nutmeg if using.
- Bake: Pour custard into crust. Bake for 35–40 minutes until edges are set and center jiggles slightly.
- Cool completely: Let pie cool at room temperature for 2 hours. Refrigerate for firmer slices.
- Serve: Slice with a warm knife. Garnish with sea salt, whipped cream, or edible flowers.
Notes
- Use raw, floral honey for best flavor transformation.
- Avoid overcooking honey—it should be amber, not black.
- Tempering eggs prevents curdling.
- Pie is best served chilled or at room temperature.
- Store in fridge up to 4 days; freeze slices for up to 1 month.
- For dairy-free: use coconut cream and vegan butter.
- For gluten-free: use almond flour or oat crust.