Description
A creamy and rich honey custard pie, perfect for any occasion.
Ingredients
Scale
- 1 cup honey (Consider using maple syrup or agave nectar as alternatives.)
- 3 large eggs (Substitute with flax eggs for a vegan version.)
- 1 cup heavy cream (Plant-based alternatives can be used.)
- ½ cup milk (Substitute with plant-based milk for a vegan option.)
- ½ cup butter (Optional to use dairy-free butter for a vegan version.)
- 1 pinch salt (Essential for balancing sweetness.)
- 1 cup whipped cream or ice cream (Complements the richness.)
- to taste cinnamon or nutmeg (Can be infused in the filling for added warmth.)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, add 1 cup of honey and heat it over medium-low heat, stirring continuously until it becomes a deep amber color, about 8-10 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together 3 large eggs, 1 cup of heavy cream, and ½ cup of milk until well combined. Slowly drizzle in the cooled burnt honey while whisking.
- Place the prepared pie crust on a baking sheet and pour the creamy burnt honey filling into the crust, leaving space to avoid overflow during baking.
- Bake for 30-35 minutes until the edges are firm and the center remains slightly jiggly.
- Allow the pie to cool at room temperature for at least 1 hour before serving or refrigerate for a few hours.
Notes
- Ensure to stir continuously while heating the honey to achieve the right color and prevent burning.
- For a vegan version, use plant-based alternatives for cream and butter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg