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Honey Pie
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
220 minutes
Decadent honey custard pie with a buttery, flaky crust - a show-stopping dessert!
Ingredients:
  • 0.5 (14.1 ounce) package refrigerated pie crusts, at room temperature
  • 0.5 cup unsalted butter, melted
  • 0.25 cup white sugar
  • 0.25 cup packed light brown sugar
  • 1 tablespoon cornstarch
  • 0.75 teaspoon kosher salt
  • 0.25 teaspoon almond extract
  • 0.67 cup honey
  • 3 large eggs
  • 1.5 teaspoons fresh lemon juice
  • 1.33 cups heavy cream, divided
  • 1 teaspoon white sugar
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) with a rack positioned in the middle. Chill a medium bowl in the freezer.
  • Gently press pie crust dough into a 9-inch pie plate, tuck edges underneath, and create decorative crimps. Line dough with parchment paper and fill with pie weights.
  • Bake in the preheated oven for 18 minutes until the crust is just starting to set. Remove the pie from the oven, take out the parchment with beans, and set aside to cool slightly while preparing the filling. Reduce the oven temperature to 375 degrees F (190 degrees C).
  • Combine butter, 1/4 cup white sugar, brown sugar, cornstarch, vanilla, salt, and almond extract in a large bowl. Mix in honey until smooth. Add eggs one at a time, ensuring each is fully incorporated. Stir in lemon juice and 2/3 cup heavy cream. Transfer the filling to the pie crust and bake on the middle oven rack.
  • Bake in the preheated oven for about 1 hour until golden and firm, with a slight jiggle in the center. Shield the pie with foil after 25 minutes to prevent excessive browning. Allow it to cool on a wire rack for approximately 2 hours, then refrigerate until ready to serve or enjoy at room temperature.
  • After letting the pie cool, whip up the remaining 2/3 cup of cream and 1 teaspoon of white sugar in a chilled bowl from the freezer until soft peaks form and the cream nearly doubles in size. Pop it in the refrigerator until you're ready to use it.
  • Slice the pie and top each serving with a dollop of freshly whipped cream.

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