Burnt Honey Pie Recipe – Deep Caramel Flavor & Flaky Crust
This Burnt Honey Pie is a show-stopping dessert with deep, complex flavor. The honey is gently caramelized to bring out smoky, toasty notes, then blended into a silky custard filling nestled in a buttery, flaky crust. It’s sweet, earthy, and just a little mysterious—perfect for dinner parties, holiday tables, or anyone craving something truly unique. Serve chilled or at room temperature with a dollop of whipped cream or crème fraîche.
Equipment
- Saucepan
- Mixing bowls
- Whisk
- Measuring Cups and Spoons
- Pie dish
- Oven
- Cooling rack
Ingredients
Crust:
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- ½ tsp sea salt
Filling:
- ¾ cup amber honey (wildflower or clover)
- ¼ cup unsalted butter
- ½ cup sour cream or crème fraîche
- 1 tsp vanilla extract
- ½ tsp sea salt
- 1 tbsp cornstarch
- 4 large egg yolks
Optional Garnish:
- Icing sugar for dusting
- Cinnamon whipped cream or crème fraîche
Instructions
- Prepare the Crust Preheat oven to 350°F (175°C). Mix oats, flour, brown sugar, melted butter, and salt in a bowl. Press into a pie dish and chill for 20 minutes. Bake for 15 minutes until golden. Cool completely.
- Burn the Honey In a saucepan over medium heat, simmer honey until it turns deep amber (5–7 minutes). Stir occasionally and watch closely to prevent burning.
- Make the Filling Remove honey from heat and stir in butter until melted. In a separate bowl, whisk egg yolks, sour cream, vanilla, salt, and cornstarch until smooth. Slowly whisk in warm honey mixture.
- Bake the Pie Pour filling into cooled crust. Bake at 325°F (160°C) for 25–30 minutes until edges are set and center jiggles slightly.
- Cool and Serve Let pie cool at room temperature, then chill for at least 2 hours. Dust with icing sugar and serve with whipped cream or crème fraîche.
Notes
- Use amber honey for deeper flavor when caramelized.
- Don’t walk away while burning honey—it changes quickly.
- Room temperature eggs help create a smoother custard.
- Bake in a water bath if your oven runs hot to prevent cracking.
- Add citrus zest or herbs for a flavor twist.
- Make ahead and refrigerate for up to 2 days. Avoid freezing due to custard texture.