If you love desserts that surprise you with their depth of flavor and unique textures, then this Burnt Honey Pie Recipe is something special you need to try. With its caramelized honey filling and a subtle crunch from cornmeal, every bite delivers a symphony of buttery richness, sweet smokiness, and a gentle salty finish that will keep you reaching for just one more slice. This pie isn’t just dessert; it’s an experience that has the power to impress guests or just elevate your weeknight treat. The magic lies in the burnt honey’s complex sweetness paired perfectly with that flaky crust and a dusting of sea salt to finish it off. Let me take you through everything you need to know to make this golden masterpiece yourself!
Ingredients You’ll Need
The beauty of this Burnt Honey Pie Recipe is its simplicity – every ingredient plays a key role in creating the balanced flavor, velvety texture, and lovely color. You don’t need anything fancy, just straightforward staples that combine to create extraordinary results.
- 1 9-inch pie crust, homemade or store-bought: Provides the buttery, flaky base essential for holding the luscious filling and giving a crisp texture contrast.
- ½ cup unsalted butter, melted and slightly cooled: Adds richness and helps carry the flavors in the filling.
- ¾ cup granulated sugar: Sweetens the pie and aids in the caramelization that forms the “burnt” characteristic taste.
- ¼ cup fine ground cornmeal: Gives a subtle gritty texture and a nutty undertone that complements the honey perfectly.
- ¼ teaspoon salt: Enhances all the flavors and prevents the pie from tasting overly sweet.
- 1 tablespoon white vinegar or lemon juice: Adds brightness and balances the sweetness while helping the filling set properly.
- 1 teaspoon vanilla extract: Infuses the filling with warm, aromatic notes.
- ½ cup honey (wildflower or clover recommended): The star ingredient that contributes sweetness and the signature burnt honey flavor.
- 3 large eggs: Provide the structure and richness needed for the custard-like filling.
- ½ cup heavy cream: Adds creaminess and smoothness to the filling.
- Flaky sea salt (such as Maldon), to finish: A final sprinkle to enhance the flavor complexity and add a subtle crunch.
How to Make Burnt Honey Pie Recipe
Step 1: Blind Bake the Pie Crust
Start by preparing the pie crust so it can hold the filling without getting soggy. Chill the crust thoroughly, then line it with foil or parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12-15 minutes until the edges start to set. Remove the weights and bake another 5 minutes to get a lightly golden base. Cool slightly before adding the filling. This process ensures your crust will be crisp and ready to complement the custard filling.
Step 2: Mix the Filling Ingredients
In a large bowl, whisk together the melted butter, granulated sugar, fine cornmeal, salt, vinegar (or lemon juice), vanilla extract, and honey until the mixture is smooth and evenly blended. This step is crucial for an even texture and for the honey’s rich flavor to shine through.
Step 3: Incorporate the Eggs and Cream
Add the eggs one at a time, whisking well after each addition to ensure a smooth custard base without curdling. Once the eggs are fully incorporated, stir in the heavy cream until the filling is silky and perfectly combined. This custard will bake into a luscious, slightly firm texture.
Step 4: Pour Filling into Crust and Prepare for Baking
Pour the silky filling into your pre-baked pie crust and place the pie on a baking sheet. The baking sheet helps catch any spills and makes it easier to move the pie in and out of the oven without disturbing the filling.
Step 5: Bake Until Just Set
Bake at 350°F (175°C) for 40-50 minutes. The pie should be just set with a slight jiggle in the center — a sign your custard is perfectly cooked and won’t be dry. To avoid over-browning the crust, tent the edges with foil if they start to get too dark before the filling is done.
Step 6: Cool Completely and Finish with Sea Salt
Once baked, let the pie cool completely on a wire rack for at least 2 hours. This cooling allows the filling to fully set, making slicing much easier. Just before serving, sprinkle flaky sea salt over the pie for a finishing touch that heightens the sweet and burnt honey flavors beautifully.
How to Serve Burnt Honey Pie Recipe
Garnishes
A sprinkle of flaky sea salt is essential for that perfect sweet-salty balance. You can also add a dollop of whipped cream or a scoop of vanilla ice cream to complement the warm honeyed flavor and add a creamy contrast. A few toasted nuts or a drizzle of extra honey on the slice will create an elegant presentation too.
Side Dishes
This pie pairs wonderfully with fresh berries or a simple fruit salad, especially ones with a bright tang like raspberries or citrus segments. The contrast between the rich, custardy pie and fresh fruit keeps the dessert from feeling too heavy. A cup of strong coffee or an herbal tea with honey nectar also complements the pie beautifully.
Creative Ways to Present
For a fun twist, serve small individual Burnt Honey Pie Recipe tarts if you have extra crust and filling. Alternatively, place slices on a platter with edible flowers or fresh mint leaves for a warm, inviting look. You could also layer whipped cream and pie chunks in small glasses for an elegant parfait-style dessert.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover pie tightly with plastic wrap or store in an airtight container. Keep it refrigerated and it will stay fresh for up to 3 days. The flavors continue to deepen, so leftovers actually taste fantastic!
Freezing
You can freeze slices of this pie by wrapping them individually in plastic wrap and then placing them in a freezer-safe container or bag. Freeze for up to 1 month. To thaw, place in the refrigerator overnight to maintain texture and flavor integrity.
Reheating
If you want to enjoy the pie warm, reheat slices gently in a low oven (around 300°F/150°C) for 10-15 minutes or until warmed through. Avoid microwaving as it can change the texture of the custard and crust.
FAQs
What kind of honey works best for this pie?
Wildflower or clover honey is ideal because it offers a balanced sweetness with floral undertones that enhance the burnt honey flavor, but feel free to experiment with your favorite local honey for unique notes.
Can I use a store-bought crust?
Absolutely! A good-quality store-bought pie crust works well and cuts down prep time, but blind baking is key to preventing sogginess regardless of crust choice.
Why is cornmeal included in the filling?
Cornmeal adds a subtle texture and slight nutty flavor that helps set the custard filling and adds an interesting mouthfeel without being gritty.
What does the vinegar or lemon juice do in the filling?
A small amount of acid brightens the flavors and helps balance the pie’s sweetness. It also aids in setting the custard by interacting with the eggs during baking.
How long should I let the pie cool before serving?
At least two hours at room temperature is important for the custard to set completely. You can also chill it longer in the fridge if you prefer your pie cold.
Final Thoughts
Now that you’ve got the full scoop on this incredibly rewarding Burnt Honey Pie Recipe, I can’t wait for you to bake it and share it with those you love. This pie manages to be both simple and extraordinary, with flavors that linger and textures that delight with every forkful. Whether you’re making it for a special occasion or just treating yourself, it’s bound to become a new favorite in your baking repertoire. Happy baking and sweeter moments ahead!
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Burnt Honey Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Burnt Honey Pie is a rich, caramel-like custard pie with a deep honey flavor and a hint of tang from vinegar or lemon juice. A perfectly blind-baked pie crust holds a smooth filling made of honey, butter, eggs, and cream. The pie is finished with a sprinkle of flaky sea salt for a delicate sweet-salty balance. Ideal for dessert lovers who enjoy a custard pie with a twist of honey and a slightly burnt caramel note.
Ingredients
Pie Crust
- 1 9-inch pie crust, homemade or store-bought (blind baked)
Filling
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- ¼ cup cornmeal (fine grind)
- ¼ teaspoon salt
- 1 tablespoon white vinegar or lemon juice
- 1 teaspoon vanilla extract
- ½ cup honey (preferably wildflower or clover)
- 3 large eggs
- ½ cup heavy cream
Finishing
- Flaky sea salt (such as Maldon), to finish
Instructions
- Blind bake the pie crust: Chill the 9-inch pie crust, line it with foil or parchment paper, and add pie weights. Bake at 375°F (190°C) for 12-15 minutes. Remove the weights and foil/parchment, then bake another 5 minutes until golden. Let the crust cool slightly.
- Mix the filling: In a large bowl, whisk together the melted butter, granulated sugar, cornmeal, salt, vinegar or lemon juice, vanilla extract, and honey until well combined.
- Add eggs and cream: Add the eggs one at a time to the mixture, whisking well after each addition. Then stir in the heavy cream until the filling is smooth and homogenous.
- Fill the crust: Pour the prepared filling into the pre-baked pie crust. Place the pie on a baking sheet to catch any drips.
- Bake the pie: Bake the pie at 350°F (175°C) for 40-50 minutes, until the filling is just set and barely jiggles in the center. If the crust starts browning too much, tent it loosely with foil to prevent burning.
- Cool and finish: Allow the pie to cool completely on a wire rack for at least 2 hours so the custard sets properly. Before serving, sprinkle the top with flaky sea salt to enhance the flavor.
Notes
- Blind baking the crust prevents it from becoming soggy when filled with the wet custard.
- Using fine grind cornmeal adds a subtle texture and helps thicken the filling.
- Choose a high-quality honey like wildflower or clover for best flavor impact.
- Tenting the edges with foil protects the crust during the longer bake time.
- Let the pie cool completely to ensure clean slices and fully set custard.
- Flaky sea salt adds a lovely contrast to the pie’s sweetness and caramel notes.
