Honey Pie
Honey Pie made with creamy honey flavored custard nestled in a crisp, flaky crust. The filling is cooked on the stovetop then poured into a prebaked pie crust for a foolproof honey custard pie. There's just something about cool, creamy custard that gets me every time. It's a weakness and I'm drawn to desserts that have a custard filling. The pie I am sharing with you today has a silky custard filling that is flavored with honey. It isn't fancy at all. It's just a simple pie for all honey and custard lovers.
You can make this pie ahead of time and refrigerate it overnight. Most people prefer their pie to be served at room temperature but I like mine cold. If you make it ahead but want to serve it at room temperature, just set it out about 30 minutes to 1 hour before you plan to serve it. I suggest using pure honey from your local farmers market for the best taste but commercial brands such as Nature Nate's is good as well.
Ingredients:
- homemade pie crust, or store-bought refrigerated pie dough
- 2 cup (480 ml) milk
- 1 cup (240 ml) heavy cream
- 3 large eggs
- ½ cup (170 g) pure honey
- ⅓ cup (73 g) light brown sugar, packed
- ⅓ cup (79 g) granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- whipped cream for garnish, optional
- honey for garnish, optional