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Golden Burnt Honey Pie UltraRich Decadent Slice

Burnt Honey Pie
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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.

    Nutrition

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