Savor an ultrarich decadent slice of burnt honey pie This unique golden dessert with a caramelized deep flavor profile is a musttry Perfect for any occasion
Ingredients
Scale
1 single pie crust, unbaked
255 grams honey
115 grams unsalted butter
240 grams heavy cream
1/2 teaspoon kosher salt
4 large eggs
100 grams granulated sugar
2 tablespoons white cornmeal
2 teaspoons white vinegar
1 teaspoon vanilla extract
Flaky sea salt for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C). Press your pie crust into a 9-inch pie plate, crimp the edges as you like, and blind bake it until it's just lightly golden. Set it aside to cool.
In a medium saucepan, combine the honey and butter. Cook over medium heat, stirring constantly, until the butter melts and the mixture begins to foam. Keep cooking for another 3-5 minutes until the foam turns a deep amber color and smells nutty. Immediately remove from heat.
In a medium bowl, whisk the eggs and granulated sugar until pale and thick. Very slowly, drizzle a small amount of the hot honey-butter mixture into the eggs while whisking constantly to temper them. Slowly whisk in the rest of the honey mixture.
Whisk in the heavy cream, salt, cornmeal, vinegar, and vanilla until everything is smooth and fully combined.
Place the par-baked pie shell on a baking sheet. Pour the filling into the crust. Carefully transfer to the oven and bake for 45-55 minutes. The pie is done when the edges are set but the center still has a slight jiggle.
Let the pie cool completely on a wire rack. Then, transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight.
Serve chilled, with a sprinkle of flaky sea salt on top.
Notes
A silky, smooth honey custard pie with a deeply caramelized flavor, set in a flaky, buttery crust. It’s the perfect make-ahead dessert that feels both special and comforting.
