Honey Pie Recipe

Introduction

Honey Pie is a rich and luscious dessert that combines the deep sweetness of honey with a buttery, flaky crust. Perfect for any occasion, this pie offers a comforting balance of flavors and a smooth, custard-like filling.

Ingredients

• 1 1/4 cups (175g) all-purpose flour
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 4 ounces (8 tablespoons, 115g) unsalted butter, cubed and chilled (for crust)
• 3-4 tablespoons ice water
• 4 ounces (8 tablespoons, 115g) unsalted butter, melted (for filling)
• 1/3 cup (45g) sugar
• 1 tablespoon flour
• 3/4 teaspoon kosher or sea salt
• 1 teaspoon vanilla extract
• 3/4 cup (240g) honey
• 3 large eggs, at room temperature
• 1/2 cup (120g) heavy cream or crème fraîche
• 1 tablespoon apple cider vinegar
• 3 tablespoons bourbon or whiskey (optional)
• Flaky sea salt, to finish

Instructions

1. Step 1: In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt.
2. Step 2: Add the cubed chilled butter and mix on medium speed until the mixture resembles corn kernels.
3. Step 3: Add 3 tablespoons of ice water and mix on low until the dough begins to come together; add the final tablespoon if the dough feels dry.
4. Step 4: Gather the dough by hand, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
5. Step 5: Roll the chilled dough on a lightly floured surface to a 14-inch round.
6. Step 6: Transfer the dough to a 9-inch pie plate, trim leaving about 1 inch of overhang, then fold the overhang under the rim and crimp.
7. Step 7: Refrigerate the pie dough for 30 minutes to 1 hour until firm.
8. Step 8: Preheat the oven to 375°F (190°C).
9. Step 9: In a mixing bowl, whisk together the melted butter, sugar, flour, salt, and vanilla until combined.
10. Step 10: Stir in the honey until smooth.
11. Step 11: In a separate bowl, lightly beat the eggs. Gradually whisk the butter-honey mixture into the eggs to temper them.
12. Step 12: Stir in the heavy cream, apple cider vinegar, and bourbon or whiskey if using until fully combined.
13. Step 13: Pour the filling into the prepared pie crust.
14. Step 14: Bake for 40 to 45 minutes, until the filling is set and the top is lightly browned.
15. Step 15: Allow the pie to cool to room temperature, then refrigerate until fully firm.
16. Step 16: Just before serving, sprinkle flaky sea salt over the top for a perfect finish.

Tips & Variations

• Use crème fraîche instead of heavy cream for a tangier flavor and richer texture.
• To make the crust extra flaky, keep the butter cold and handle the dough as little as possible.
• For a non-alcoholic version, omit the bourbon or whiskey without affecting the overall taste much.
• A sprinkle of cinnamon or nutmeg can be added to the filling for a warm spice note.

Storage

Store the honey pie in the refrigerator, covered loosely with plastic wrap or foil, for up to 4 days. Reheat slices briefly at room temperature or enjoy chilled. Avoid microwaving to maintain the texture of the crust and filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust for this recipe?

Yes, a store-bought pie crust can be used to save time. Just be sure to partially bake it before adding the filling to avoid a soggy bottom.

What if I don’t have bourbon or whiskey?

The bourbon or whiskey is optional and can be omitted without impacting the core flavor too much. You can also substitute with a small amount of vanilla or almond extract if desired.

Honey Pie Recipe

Print Recipe

★★★★★

4.6 from 150 reviews

A luscious Honey Pie featuring a crisp homemade buttery crust filled with a rich, smooth honey custard enhanced with bourbon and a touch of sea salt. Perfectly baked to golden perfection and chilled for serving, this pie balances sweetness with a subtle tang and a hint of warmth from whiskey, creating an irresistible dessert ideal for any occasion.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/4 cups (175g) all-purpose flour
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 4 ounces (8 tablespoons, 115g) unsalted butter, cubed and chilled
• 3–4 tablespoons ice water

Filling

• 4 ounces (8 tablespoons, 115g) unsalted butter, melted
• 1/3 cup (45g) sugar
• 1 tablespoon flour
• 3/4 teaspoon kosher or sea salt
• 1 teaspoon vanilla extract
• 3/4 cup (240g) honey
• 3 large eggs, at room temperature
• 1/2 cup (120g) heavy cream or crème fraîche
• 1 tablespoon apple cider vinegar
• 3 tablespoons bourbon or whiskey (optional)
• Flaky sea salt, to finish

Instructions

1. Mix Dry Ingredients for Crust: In the bowl of a stand mixer fitted with the paddle attachment, combine 1 1/4 cups all-purpose flour, 2 teaspoons sugar, and 1/4 teaspoon salt until evenly mixed.
2. Add Butter: Add 4 ounces of cubed chilled unsalted butter and mix on medium speed until the mixture resembles corn kernels with pea-sized bits of butter visible throughout.
3. Add Ice Water: Pour in 3 tablespoons of ice water and mix on low speed until the dough just begins to come together. If the dough is too dry, add an additional tablespoon of ice water until it holds but isn’t sticky.
4. Form Dough: Gather the dough by hand and shape it into a flat disk, then wrap it tightly in plastic wrap and refrigerate for at least 1 hour to allow the gluten to relax and make rolling easier.
5. Roll Out Dough: On a lightly floured surface, roll the chilled dough out to a 14-inch round to fit a 9-inch pie plate with some overhang.
6. Fit Dough into Pie Plate: Transfer the rolled dough to the pie plate, trim the edges leaving about a 1-inch overhang, then fold the overhang under itself along the rim and crimp decoratively.
7. Chill Pie Shell: Refrigerate the pie shell for 30 minutes to 1 hour until firm to help prevent shrinkage during baking.
8. Preheat Oven: Set the oven to 375°F (190°C) to prepare for baking the pie.
9. Prepare Filling Mixture: In a mixing bowl, whisk together the melted 4 ounces unsalted butter, 1/3 cup sugar, 1 tablespoon flour, 3/4 teaspoon kosher salt, and 1 teaspoon vanilla extract until smooth and combined.
10. Add Honey: Stir in 3/4 cup honey into the butter-sugar mixture, blending until fully incorporated.
11. Temper Eggs: In a separate bowl, lightly beat 3 large room temperature eggs. Gradually whisk the butter-honey mixture into the eggs to temper and avoid curdling.
12. Combine Filling: Stir in 1/2 cup heavy cream, 1 tablespoon apple cider vinegar, and 3 tablespoons bourbon or whiskey (if using) until the filling is smooth and well combined.
13. Fill Pie Crust: Pour the filling mixture evenly into the chilled pie crust.
14. Bake: Place the pie on the middle rack and bake for 40 to 45 minutes, or until the filling is set, slightly puffed, and the top is lightly browned.
15. Cool and Chill: Remove the pie from the oven and allow it to cool to room temperature, then refrigerate until fully firm, ideally several hours or overnight.
16. Serve: Just before serving, sprinkle the top of the pie with flaky sea salt to enhance flavors and add a subtle crunch.

Notes

• For best results, use room temperature eggs so they incorporate better and reduce the risk of curdling during tempering.
• If you prefer not to use alcohol, simply omit the bourbon or whiskey; the pie will still be delicious.
• Allow the pie to chill thoroughly before slicing to ensure clean cuts and proper texture.
• You can substitute heavy cream with crème fraîche for a tangier flavor in the filling.
• To prevent shrinkage of the crust while baking, keep the dough well chilled and avoid overstretching when lining the pie plate.

Keywords: Honey pie, homemade pie crust, honey custard pie, bourbon honey pie, flaky pie crust, sweet dessert pie