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Honey Custard Pie

It's pie season! June and July are some of the best months to enjoy a fresh fruit pie or a cool creamy custard pie. We struggled with test baking a fruit or custard pie for this post and finally settled on this great recipe from Baked by an Introvert. This Honey Custard Pie is delicious! Bake it the night before and put it in the fridge until you're ready to serve.


INGREDIENTS

  • store-bought refrigerated pie dough (if you have a fav homemade crust use it!)

  • 2 cup (480 ml) milk

  • 1 cup (240 ml) heavy cream

  • 3 large eggs

  • ½ cup (170 g) pure honey

  • ⅓ cup (73 g) light brown sugar, packed

  • ⅓ cup (79 g) granulated sugar

  • 3 tablespoons cornstarch

  • 1 teaspoon vanilla extract

  • ⅛ teaspoon salt

  • whipped cream for garnish, optional

  • honey for garnish, optional


INSTRUCTIONS

  • Prepare the pie crust according to the recipe and chill for at least 1 hour. You need only half the dough so freeze the second half for use at a later date. Crust must be baked before adding the custard.

  • Preheat the oven to 350ºF. 

  • On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place in pie dish; trim off any excess along the edges. Flute the edges with fingertips. Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights.

  • Bake for 20 minutes. Remove the weights and parchment paper. Bake for another 8 minutes.

  • Meanwhile, heat the milk and cream in a medium saucepan over medium-low heat until steaming. 

  • Whisk the eggs, honey, both sugars, cornstarch, vanilla, and salt together in a medium bowl.

  • Slowly drizzle the warm milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until the custard thickens and adheres to the spoon, about 8 minutes.

  • Turn the oven temperature up to 375°F. Pour the thickened custard through a fine-mesh sieve into the hot pie crust and bake for an additional 12-15 minutes until the edges are set but the center remains jiggly.

  • Cool completely on a wire rack, about 2 hours. Slice and serve immediately or refrigerate until ready to serve.

  • Just before serving, top with whipped cream and a drizzle of honey if desired.

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