This honey pie is easy to make, requires just a few simple ingredients, and is REFINED SUGAR FREE! It’s a delicious dessert fit for any occasion.
HAPPY 2019! How were your holidays? Did you eat ALL the cookies? Did you stay up ’til midnight? (My answers are yes and no, respectively.)
And have you made any New Year’s resolutions? I don’t bother with them because I know they’ll last all of three days; I have the attention span of a caffeinated gnat. But some people are into them right?
If you made any dietary resolutions, then today’s honey pie, in addition to being amazingly delicious, might just fit in with any restrictions. Because it’s made without ANY REFINED SUGAR! As long as you use a sugar-free crust that is.
I should note that it’s not exactly healthy, but if your goal is simply to cut back on refined sugar than you’re covered.
The pie’s filling is really similar to the filling in pecan pie (except without nuts). It’s super sweet and just a little sticky and soooo yummy. It’s divine topped with whipped cream and a sprinkle of cinnamon and, if you really want to go all out, a smidge of flaky sea salt.
Why you’ll love this honey pie:
- It’s easy to make, especially if you use a store-bought crust
- It’s refined-sugar free
- You don’t need a mixer to make it!
How do I blind bake a pie crust?
Blind baking a pie crust is the process of partially or totally baking your crust before adding the filling. Sounds simple enough right? It is! >But there are a few things you need to remember.
When blind baking, you must first “dock” your crust, which means poking holes all over the crust so it doesn’t puff up in the oven. Just use a fork for this. When you’re done, it should look like the pic above.
Once that step is done, cover the crust with foil and weigh it down (again, to prevent puffing). You can buy pie weights specifically for this purpose but I always use dried beans. I keep my “pie beans” in a jar in the pantry and reuse them over and over.
My friend David recently posted a chocolate cream pie and mentioned that loose change also works as a weight.
After your pie crust is weighed down, bake as the recipe directs. Blind baking your crust is the most complicated part of this recipe; the filling comes together easily.
How to make honey pie filling
Bring your honey to a simmer in a small saucepan, watching carefully so it doesn’t boil over and make a huge mess. While the honey warms, combine heavy cream and cornstarch in a small bowl.
Once the honey begins to simmer, whisk in the cream. Cook that for 5 to 10 more minutes, until the mixture begins to bubble and thickens slightly. It will thicken only a little so don’t panic if it doesn’t get very thick.
Remove from the heat and stir in the butter until it melts, then cool for 20 minutes.
Don’t skip the cooling step or your eggs will scramble when you add them.
Whisk eggs into the cooled honey mixture, then pour into your crust (which will be beautifully golden since you’ve already partially baked it). Bake your pie for about 45 minutes, until the pie filling barely jiggles in the center when you tap the pan. Cool, then serve!
Baker’s tip: set your pie pan on a large baking sheet to catch any drips if the filling bubbles over. This saves the headache of cleaning your oven!
As I said above, the pie is glorious when you top it with a little cinnamon and/or salt for serving. But even just on its own, this pie is a winner.
Make baking a honey pie one of your 2019 goals and I promise this will be a wonderful year!
Did you make this honey pie? Let me know what you think with a rating and a comment below! And be sure to post a pic on Instagram and tag @theitsybitsykitchen so I can see (and share!) your creations!
This easy honey pie is delicious and simple to make, using just a few ingredients you probably already have in your kitchen.
- single crust for a 9-inch pie
- 1 1/3 cups honey
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 4 tablespoons unsalted butter cut into several chunks
- 3 large eggs
- 3/4 teaspoon salt
- 1/2 teaspoon vanilla
- whipped cream optional for serving
- ground cinnamon optional for serving
Roll out your pie crust to an 11-inch circle. Carefully transfer it to a 9-inch pie dish and crimp the edges. Prick the crust all over with a fork, then refrigerate for 20 minutes.
Preheat the oven to 425 degrees. Spray a large piece of foil with cooking spray and press the foil, greased-side down, onto the pie crust. Fill the crust with pie weights or dried beans and bake for 12 minutes.
Remove crust from the oven and reduce oven temperature to 350. Carefully remove the foil and pie weights and return the crust to the oven for 10 minutes more, until the crust begins to turn golden.
Remove from the oven and allow to cool on a wire rack while you make the filling. (Leave the oven on at 350.)
Place the honey in a small saucepan with a heavy bottom. Set the pan over medium-low heat and bring to a simmer. Watch the honey carefully so it doesn’t boil over. While the honey warms, stir the heavy cream and cornstarch together in a small bowl.
Once the honey begins simmering, whisk the cream mixture into the warm honey and reduce the heat to low. Cook for 5 to 10 more minutes, until the mixture begins to bubble and thickens slightly. Remove from the heat and stir in the butter until it melts, then cool the mixture for 20 minutes.
Whisk in the eggs, then the salt and vanilla until well combined. Pour the filling into the pie crust and set the pie on a large baking sheet. Bake 45 to 55 minutes, until the top of the pie is golden and the filling barely jiggles when you tap the pan.
Cool pie to room temp on a wire rack, then serve (or refrigerate overnight and serve the next day). I like to serve this pie with a dollop of whipped cream and a sprinkle of cinnamon.
Uneaten pie can be stored in the fridge for up to 2 days.
Be sure to cool your filling slightly before adding the eggs. If you don't cool the filling, the eggs will scramble when you add them.
Adapted from How to Bake Everything