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
Scale
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.
