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Honey Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/honey-pie-recipe/