This honey pie has a delightful custardy filling that gets better with each bite! It’s comparable to pecan pie in texture, but made with honey instead of corn syrup. Unlike some more complicated recipes for this pie, mine is super simple – made in just one bowl with basic ingredients.
This is a great pie for an afternoon garden party, but it does just as well on the Thanksgiving table!
One of the nice things about this recipe is that you may already have all of the ingredients in your house since they’re all very basic:
- This recipe is made in a 9″ pie pan. You can use a store-bought crust or make your own. If you have never made your own crust, I recommend Erin McDowell’s video on making pie crusts; it’s incredibly informative.
- While some recipes use heavy whipping cream, I use sour cream in this custard. The tang of the sour cream compliments the sweetness of the honey.
- You can use any type of honey that you like in this recipe. The type of honey you choose should not have a large impact on the end result. Although I haven’t tested with this particular pie, I’ve done a lot of testing on using honey in baking and it is very hard to detect the nuanced flavors of unique honeys once they are baked in desserts.
- Although it’s an optional ingredient, a little kosher salt or flaked salt on top of the pie brightens the flavor.
How It’s Made
It’s important to blind bake (pre-bake) the pie crust before filling it. If you don’t, the crust may get soggy. To do this, cover the pie crust with a greased piece of aluminum foil, greased side down. Fill the crust with dried beans, pie weights [paid link], or marbles. The weight inside the crust keeps it from bubbling up during baking. Bake until it’s a light golden color.
Next comes the super easy part! Add all of the ingredients to the same mixing bowl. Everything except the sour cream and eggs gets mixed together first, then the sour cream is mixed in, and finally the eggs are mixed in.
Pour the filling into the pie crust and bake! You’ll want to check the crust periodically to make sure it isn’t burning. If it is, cover it with foil or a pie guard [paid link].
The pie is done when the edges are set and the center jiggles ever so slightly. Cool to room temperature and refrigerate at least four hours before serving.
Expert Tips and FAQs
I have kept this pie as long as one week in the refrigerator and it magically seems to taste better every day!
You can top the pie with ice cream, whipped cream, or even a simple drizzle of honey. However, it really doesn’t need anything as it’s wonderful on its own.
Yes! However, refrigerate it first so it is completely set. If you try slicing it before it’s totally set, it will fall apart. Once it is set, you can reheat slices or the entire pie in the oven.
- Simple Honey Cookies
- Honey Buns
- Honey Cupcakes
- Bakewell Tart with a Salted Honey Crust
- The Secret to Perfect Honey Buttercream Frosting
- Baking with goat butter (Try this in the crust!)
- 1 pie crust for a 9-inch pie
- 1/3 cup sugar
- 1 cup honey
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 4 tablespoons unsalted butter melted
- 1/2 cup sour cream
- 3 large eggs
- flake salt optional
- Preheat oven to 425 F.
- Roll pie crust (either your own recipe or a store-bought one) to an 11-inch circle and transfer to a 9-inch pie pan. Crimp or fold down the edges and refrigerate for 20 minutes.
- Spray a large piece of aluminum foil with cooking spray. Press the foil, greased-side down, onto the pie crust and fill with pie weights, marbles, or dry beans. Bake for 12 minutes.
- Remove the pie weights and foil and return pie crust to the oven for 5 minutes or until crust begins to turn a golden brown.
- Remove from oven, reduce oven temperature to 350 F and cool on a cooling rack while you prepare the filling.
- Using an electric mixer or the bowl of a stand mixer, mix together sugar, honey, salt, vanilla extract, cornstarch, and melted butter.
- Mix sour cream into the pie filling mixture until just combined.
- Mix eggs into the pie filling mixture, one at a time, until just combined.
- Pour filling into the prepared crust and bake for 45 minutes to an hour, until the top of the pie is set around the edge and only slightly jiggles in the center. Periodically check the pie and protect the crust from burning during baking if needed by wrapping the edge in foil or by using a pie crust shield.
- Cool pie to room temperature on a cooling rack and refrigerate overnight.
- Optionally, sprinkle salt flakes on top of the pie prior to serving.
Join my mailing list - and receive a free eBook!