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slice of honey pie on a plate with the rest of the pie and a jar of honey in the background

Easy Honey Pie

This easy honey pie is delicious and simple to make, using just a few ingredients you probably already have in your kitchen.

Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings 10
Author Kelsie

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Remove from the oven and allow to cool on a wire rack while you make the filling. (Leave the oven on at 350.)
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Uneaten pie can be stored in the fridge for up to 2 days.

Recipe Notes

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.