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5 from 1 vote

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.
Prep Time25 mins
Cook Time50 mins
Cooling Time2 hrs
Total Time3 hrs 15 mins
Yields: 8 servings
Calories: 404
Author: Jen Sobjack


  • homemade pie crust or store-bought refrigerated pie dough
  • 2 cup (480 ml) milk
  • 1 cup (240 ml) heavy cream
  • 3 large eggs
  • 1/2 cup (169 g) pure honey
  • 1/3 cup (73 g) light brown sugar packed
  • 1/3 cup (66 g) granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • whipped cream for garnish optional
  • honey for garnish optional


  • Prepare the pie crust according to the recipe and chill for at least 1 hour. You need only half the dough so freeze the second half for use at a later date.
  • Preheat the oven to 350ºF. 
  • On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place in pie dish; trim off any excess along the edges. Flute the edges with fingertips. Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights.
  • Bake for 20 minutes. Remove the weights and parchment paper. Bake for another 8 minutes.
  • Meanwhile, heat the milk and cream in a medium saucepan over medium-low heat until steaming. 
  • Whisk the eggs, honey, both sugars, cornstarch, vanilla, and salt together in a medium bowl.
  • Slowly drizzle the warm milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until the custard thickens and adheres to the spoon, about 8 minutes.
  • Turn the oven temperature up to 375°F. Pour the thickened custard through a fine-mesh sieve into the hot pie crust and bake for an additional 12-15 minutes until the edges are set but the center remains jiggly.
  • Cool completely on a wire rack, about 2 hours. Slice and serve immediately or refrigerate until ready to serve.
  • Just before serving, top with whipped cream and a drizzle of honey if desired.


The pie crust can be baked ahead of time but must be warmed in a 375°F oven for 5 minutes before adding the custard.