Description

This Burnt Honey Pie is a decadent dessert featuring a flaky homemade crust filled with a rich, caramelized honey custard infused with warm spices. The pie’s unique burnt honey flavor is achieved by gently cooking honey until it darkens, creating a deep, complex sweetness balanced by creamy textures and aromatic cinnamon and nutmeg. Perfect for special occasions or cozy gatherings, this pie offers a delightful twist on traditional honey desserts.

Ingredients

Scale

For the Crust

1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cubed
3 tablespoons ice water

For the Filling

1/2 cup honey
1/4 cup heavy cream
1/4 cup unsalted butter, at room temperature
2 tablespoons cornstarch
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the pie crust.
Prepare the crust mixture: In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled cubed butter and cut it into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs, creating the base of your flaky pie crust.
Add ice water and form dough: Slowly add the ice water, one tablespoon at a time, mixing gently just until the dough holds together. Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate it for at least 30 minutes to firm up.
Roll and prebake the crust: Once chilled, roll out the dough on a floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, trim any excess edges, and prick the bottom with a fork to prevent bubbling. Bake in the preheated oven for 10-12 minutes or until the crust begins to turn lightly golden. Remove and set aside.
Increase oven temperature: Raise the oven heat to 375°F (190°C) to prepare for baking the filled pie.
Create the burnt honey: In a saucepan over medium-high heat, gently heat the honey until it begins to bubble and darken, about 5-7 minutes. This process caramelizes the honey to develop a deep, burnt flavor. Remove from heat and let cool slightly to prevent cooking the eggs in the filling.
Make the filling base: In a separate bowl, whisk together heavy cream, room temperature butter, and cornstarch until smooth. Gradually whisk in the eggs, one at a time, followed by vanilla extract, ground cinnamon, ground nutmeg, and salt to build a flavorful custard base.
Incorporate burnt honey: Slowly add the cooled burnt honey into the cream and egg mixture, whisking continuously to ensure a smooth texture without curdling the eggs, blending the smoky sweetness into the custard.
Fill the crust: Pour the honey custard filling into the prebaked pie crust, smoothing the top with a spatula for an even surface.
Bake the pie: Place the pie in the oven preheated to 375°F and bake for 35-40 minutes, until the filling is set but still slightly wobbly in the center, indicating a perfect custard texture.
Cool and chill: Remove the pie from the oven and allow it to cool on a wire rack. Once at room temperature, refrigerate for at least 2 hours to fully set and enhance flavors before serving.

Notes

Make sure the butter for the crust is very cold to create a flaky texture.
Do not overheat the honey, as burnt honey can become bitter; watch for a bubbly darkening stage around 5-7 minutes.
Whisk the filling ingredients gently to avoid incorporating too much air, which may cause cracks.
Chilling the pie after baking helps the filling to set properly for clean slicing.
For added flavor, you can garnish the pie with a light dusting of cinnamon or toasted nuts before serving.