Burnt Honey Pie
An exquisite dessert that combines the rich flavors of caramelized honey with a creamy custard filling in a pre-made pie crust.
Ingredients
For the Custard Filling
- 1 cup honey Caramelized for depth of flavor.
- 1.5 cups heavy cream Use dairy-free coconut cream for a lactose-free option.
- 3 large eggs Use a flaxseed meal mixture for a vegan alternative.
- 0.25 cup granulated sugar Coconut sugar can be used as a substitute.
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon cornstarch
Instructions
Preparation
- Gather all ingredients on the counter. Ensure eggs and cream are at room temperature.
- Preheat your oven to 350°F (175°C).
Cooking the Honey
- In a medium saucepan, heat the honey over medium heat, stirring gently until it bubbles and turns amber, about 10 minutes.
Mixing the Filling
- In a mixing bowl, whisk together heavy cream, eggs, sugar, vanilla, and salt until smooth.
- Carefully pour the burnt honey into the cream mixture while whisking continuously to avoid cooking the eggs.
- Add the melted butter and cornstarch, whisking until smooth.
Baking
- Pour the filling into the pre-made pie crust, smoothing the top.
- Bake for 35-40 minutes, until edges are set but center jiggles slightly.
- Let the pie cool at room temperature for about one hour.
- Refrigerate the pie for at least 2 hours before serving.
Serving
- Cut slices of the Burnt Honey Pie and garnish with whipped cream or a drizzle of honey.
- Enjoy chilled, celebrating the exquisite flavors.
Notes
Store leftovers in the refrigerator, covered. Consume within 3-4 days for best texture. Can be frozen for longer storage. Reheat slices in the microwave for a warm treat.