Honey Custard Pie
Indulge in the rich, creamy decadence of Honey Custard Pie, a timeless dessert that balances velvety custard filling with the natural sweetness of golden honey. Nestled in a flaky, buttery pie crust, this recipe combines simple yet luxurious ingredients like whole milk, heavy cream, and aromatic vanilla extract to create a silky-smooth texture. A hint of optional cinnamon adds a warm, spiced note, while the honey imparts a distinctive floral sweetness that takes this classic custard pie to the next level. Perfectly baked until lightly set with a delicate jiggle at the center, this easy-to-make dessert can be served chilled or at room temperature, making it a versatile choice for any occasion. Whether it graces your holiday table or provides a sweet ending to a weeknight dinner, this Honey Custard Pie is sure to delight!
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Recipe Information
Ingredients
- 1 9-inch Pie crust (pre-made or homemade)
- 2 cups Whole milk
- 1 cup Heavy cream
- 4 large Eggs
- 2 large Egg yolks
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Ground cinnamon (optional)
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 375°F (190°C).
Place the 9-inch pie crust into a pie pan, pressing it evenly into the edges. Trim any excess dough and crimp the edges as desired.
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until warm but not boiling, stirring occasionally. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, egg yolks, honey, vanilla extract, ground cinnamon (if using), and salt until smooth and combined.
Gradually add the warm milk and cream mixture to the egg mixture, whisking constantly to prevent the eggs from cooking. Strain the custard mixture through a fine-mesh sieve to remove any lumps, ensuring a silky smooth texture.
Pour the custard mixture into the prepared pie crust, filling it close to the top.
Carefully transfer the pie to the oven and bake for 45-50 minutes or until the edges of the custard are set, but the center still jiggles slightly when shaken.
Remove the pie from the oven and let it cool to room temperature. The custard will firm up as it cools.
Refrigerate the pie for at least 2 hours before slicing and serving. Serve chilled or at room temperature, optionally garnished with a drizzle of honey or a sprinkle of additional cinnamon.
Nutrition Facts
Calories |
2877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.9 g | 229% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1412 mg | 471% | |
| Sodium | 1919 mg | 83% | |
| Total Carbohydrate | 241.0 g | 88% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 125.1 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 789 mg | 61% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1235 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
