Creamy, smooth honey pie with a golden flaky crust. A comforting custard dessert perfect for any season.

Scale

1 pie crust (homemade or store-bought)

2 cups milk

1 cup heavy cream

3 large eggs

1/2 cup pure honey

1/3 cup packed light brown sugar

1/3 cup granulated sugar

3 tablespoons cornstarch

1 teaspoon vanilla extract

1/8 teaspoon salt

Whipped cream, for garnish (optional)

Honey, for garnish (optional)

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1. Preheat the oven to 350°F.

2. Roll the pie dough and place it in a 9-inch pie dish.

3. Flute the edges and prick the bottom with a fork.

4. Line with parchment and add pie weights. Bake for 20 minutes.

5. Remove weights and bake an additional 8 minutes.

6. Heat milk and cream in a saucepan over medium-low heat until steaming.

7. In a bowl, whisk together eggs, honey, both sugars, cornstarch, vanilla, and salt.

8. Slowly pour warm milk into the egg mixture while whisking.

9. Return the mixture to the pan and cook until thickened, about 8 minutes.

10. Strain the custard through a sieve into the warm crust.

11. Bake at 375°F for 12–15 minutes until the edges are set.

12. Cool on a wire rack for 2 hours.

13. Serve with whipped cream and a drizzle of honey, if desired.

The pie crust can be baked ahead of time.

Warm it in a 375°F oven for 5 minutes before adding the custard if pre-baked earlier.