Description
A warm, honey-sweet custard nestled under a crisp, buttery crust releases fragrant notes of vanilla and cinnamon with each forkful. Smooth, creamy, and gently spiced, this pie brings cozy comfort to any gathering.
Ingredients
- 1 whole 9-inch pie crust
- 1 cup honey
- 1 1/2 cups heavy cream
- 2 tablespoons unsalted butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- 1 tablespoon all-purpose flour for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl whisk together honey, heavy cream, eggs, vanilla extract, ground cinnamon, and salt until fully combined.
- If using a homemade crust, lightly dust a work surface with flour and roll out the dough to fit a 9-inch pie dish; if using a store-bought crust, simply place it into the dish.
- Pour the honey filling into the prepared crust and dot the surface with small pieces of butter.
- Bake for 35 to 40 minutes or until the filling is set in the center and the crust is golden brown.
- Remove the pie from the oven and allow it to cool completely on a wire rack before slicing.
Notes
- For a richer honey profile, choose a dark, robust variety such as buckwheat or wildflower honey
- Cooling fully ensures the custard-like filling firms up for clean slices
- Store any leftovers covered in the refrigerator for up to 3 days
- Rewarm individual slices in a low oven (300°F/150°C) for 5 minutes for a soft, gooey texture