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A delicious Burnt Honey Pie is featured in this article.

Perfect Burnt Honey Pie

This burnt honey pie features a perfectly flaky crust and a deeply flavorful, caramelized honey filling. The balance of sweet and smoky notes makes it an unforgettable dessert. It's a show-stopping pie that's surprisingly achievable at home.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 teaspoon salt
  • 3 large egg yolks
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Equipment

  • Large bowl
  • Whisk
  • Pastry blender or fingertips
  • Plastic wrap
  • Rolling Pin
  • 9-inch pie plate
  • Parchment paper
  • Pie weights or dried beans
  • Medium saucepan
  • Spoon
  • Wire rack

Method
 

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter to the flour mixture. Use a pastry blender (or your fingertips – but work quickly!) to cut the butter into the flour until the mixture resembles coarse crumbs. You should still see some pea-sized pieces of butter.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Be careful not to overmix!
  4. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
  5. On a lightly floured surface, roll out the dough into a 12-inch circle.
  6. Gently transfer the dough to a 9-inch pie plate. Trim the edges and crimp them decoratively.
  7. Line the pie crust with parchment paper and fill it with pie weights (or dried beans). Bake in a preheated oven at 375°F (190°C) for 15 minutes.
  8. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let cool completely before filling.
  9. In a medium saucepan, heat the honey over medium heat. Cook, swirling occasionally, until the honey turns a deep amber color and begins to smell nutty and slightly smoky (about 5-7 minutes). Watch it carefully! It can burn quickly.
  10. Carefully whisk in the heavy cream. The mixture will bubble up vigorously, so be cautious!
  11. In a separate bowl, whisk together the sugar, egg yolks, and salt. Slowly drizzle a small amount of the hot honey mixture into the egg yolk mixture, whisking constantly to temper the eggs.
  12. Pour the tempered egg yolk mixture back into the saucepan with the remaining honey mixture.
  13. Cook over low heat, stirring constantly, until the filling thickens slightly and coats the back of a spoon (about 3-5 minutes). Be careful not to boil!
  14. Remove from heat and stir in the butter and vanilla extract until smooth.
  15. Pour the warm burnt honey filling into the pre-baked pie crust.
  16. Bake in a preheated oven at 325°F (160°C) for 30-40 minutes, or until the filling is set but still slightly jiggly in the center. The edges of the filling should be set.
  17. Let the pie cool completely on a wire rack before slicing and serving.

Notes

If your pie dough is sticking while rolling it out, chill it again for 15-20 minutes. Blind baking the crust is key to preventing a soggy bottom. Don't be afraid to let the honey get dark, but keep a close eye on it to prevent actual burning. The color should be a deep amber, like maple syrup. Serve with whipped cream or vanilla ice cream. Stir a pinch of ground cinnamon or nutmeg into the filling for a warm flavor. Add a teaspoon of orange or lemon zest to the filling for a bright twist. Sprinkle chopped pecans or walnuts on top of the pie before baking for added texture.