Description
Louisiana’s classic honey pie celebrates Southern sweetness with a golden, silky custard nestled in a flaky crust. Amber honey and rich cream create a luxurious dessert that delights you with each delicate, Southern-inspired bite.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 2 cups (480 ml / 16 fluid ounces) milk
- 1 cup (240 ml / 8 fluid ounces) heavy cream
- ½ cup (170 g / 6 ounces) pure honey
Sweeteners:
- ⅓ cup (73 g / 2.6 ounces) light brown sugar, packed
- ⅓ cup (79 g / 2.8 ounces) granulated sugar
Additional Ingredients:
- 1 homemade pie crust or store-bought refrigerated pie dough
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- Whipped cream
- Extra honey
Instructions
- Prepare the pie crust by rolling out the dough on a lightly dusted surface to fit a 9-inch (23-centimeter) pie dish. Gently transfer the dough, trim excess edges, and create an elegant crimped border.
- Dock the crust with a fork to prevent air bubbles. Line the crust with parchment paper and fill with ceramic pie weights or dried beans to maintain the shape during initial baking.
- Perform a partial blind bake by placing the weighted crust in an oven preheated to 350°F (177°C). Bake for 20 minutes, then carefully remove the weights and parchment paper.
- Continue baking the crust for an additional 8 minutes until it develops a light golden color and appears slightly crisp.
- In a medium saucepan, gently warm the milk and heavy cream over medium-low heat until it reaches a steaming point, being careful not to boil.
- Simultaneously, whisk together eggs, honey, granulated sugar, brown sugar, cornstarch, vanilla extract, and salt in a separate mixing bowl until smooth and well-incorporated.
- Slowly stream the hot dairy mixture into the egg blend, whisking continuously to prevent the eggs from curdling and create a silky custard base.
- Transfer the combined mixture back to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula until the custard thickens and coats the back of the utensil, approximately 8 minutes.
- Strain the custard through a fine-mesh sieve into the pre-baked pie crust to ensure a smooth, lump-free filling.
- Increase the oven temperature to 375°F (190°C). Bake the pie for 12-15 minutes, watching for set edges while maintaining a slight jiggle in the center.
- Remove from the oven and allow the pie to cool completely on a wire rack for about 2 hours, which helps the custard set properly.
- Optional: Garnish with softly whipped cream and a delicate drizzle of honey before serving. Refrigerate any leftover pie and consume within 2-3 days.
Notes
- Customize your honey pie by experimenting with different types of honey for unique flavor profiles.
- Chilling the pie allows the custard to set perfectly, creating a smooth and creamy texture.
- Always use room temperature eggs to prevent curdling when mixing with hot milk.
- Blind baking ensures a crisp, golden crust that won’t become soggy from the custard filling.
- Straining the custard removes any potential egg lumps, guaranteeing a silky-smooth consistency.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400 kcal
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 9g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg