This honey pie is simple to prepare, uses just a few everyday ingredients, and contains no refined sugar (provided you use a sugar-free crust). It’s a rich, comforting dessert perfect for any occasion.
Happy New Year! If you’re thinking about resolutions that touch your diet, this honey pie may be a great compromise: indulgent and satisfying, yet free of refined sugar when paired with a sugar-free crust. It’s not a health food, but it’s a smart swap if your goal is to reduce refined sweeteners.
The filling is similar in texture and flavor to a pecan pie filling—sweet, slightly sticky, and decadently smooth—only without the nuts. Serve it with whipped cream, a dusting of cinnamon, and an optional pinch of flaky sea salt for a lovely contrast.
Why you’ll love this honey pie:
- Easy to make, especially with a store-bought crust
- Refined-sugar free (with a sugar-free crust)
- No mixer required
How do I blind bake a pie crust?
Blind baking means partially or fully baking your crust before adding the filling to prevent a soggy bottom. Start by “docking” the crust—poke holes all over with a fork so air can escape and the crust won’t puff up. After docking, press a sheet of foil into the crust and fill it with pie weights or dried beans to weigh it down. Bake as the recipe directs. If you don’t have pie weights, dried beans or even loose change can work; keep and reuse the beans designated for this purpose.
Once the crust is weighed down and baked per instructions, remove the foil and weights and continue baking until the crust is lightly golden. Blind baking is the most technical part of this recipe; the filling comes together quickly.
How to make the honey pie filling
Start by bringing the honey to a gentle simmer in a small, heavy-bottomed saucepan. Watch it carefully so it doesn’t boil over. While the honey warms, whisk the heavy cream and cornstarch together in a small bowl.
When the honey reaches a simmer, whisk in the cream-cornstarch mixture and reduce the heat to low. Cook for 5 to 10 minutes until the mixture begins to bubble and thickens slightly—don’t worry if it doesn’t become very thick at this stage. Remove from heat, stir in the butter until melted, and allow the mixture to cool for 20 minutes.
Important: Cool the honey mixture before adding eggs; otherwise the eggs may scramble.
Whisk the eggs into the cooled honey mixture, then add salt and vanilla. Pour the filling into the pre-baked crust and set the pie on a large baking sheet to catch any possible drips. Bake until the top is golden and the center barely jiggles when you tap the pan. Let the pie cool to room temperature on a wire rack before serving—refrigerate overnight if you prefer a firmer slice.
For serving, a dollop of whipped cream and a sprinkle of cinnamon make lovely finishing touches. Even on its own, the pie is deliciously satisfying.
More pie recipes (if you’re in the mood for baking)
Sweet Potato Pecan Pie
Turtle Pie
Cherry Crumb Pie
Made this honey pie? Leave a rating and a comment below and share a photo on Instagram—tag @theitsybitsykitchen so your creation can be seen and celebrated.
This easy honey pie is delicious and simple to make, using just a few ingredients you probably already have in your kitchen.
Dessert
American
- single crust for a 9-inch pie
- 1 1/3 cups honey
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 4 tablespoons unsalted buttercut into several chunks
- 3 large eggs
- 3/4 teaspoon salt
- 1/2 teaspoon vanilla
- whipped creamoptional for serving
- ground cinnamonoptional for serving
-
Roll the pie crust to an 11-inch circle. Carefully transfer to a 9-inch pie dish and crimp the edges. Prick the crust all over with a fork, then refrigerate for 20 minutes.
-
Preheat the oven to 425°F (220°C). Spray a large piece of foil with cooking spray and press it, greased-side down, onto the crust. Fill with pie weights or dried beans and bake for 12 minutes.
-
Remove the crust, reduce oven temperature to 350°F (175°C). Carefully remove the foil and weights and return the crust to the oven for 10 more minutes, until the crust begins to turn golden.
-
Remove from the oven and let cool on a wire rack while you prepare the filling. (Leave the oven on at 350°F/175°C.)
-
Place the honey in a small, heavy-bottomed saucepan over medium-low heat and bring to a simmer. Watch carefully so it doesn’t boil over. Meanwhile, whisk the heavy cream and cornstarch together in a small bowl.
-
When the honey simmers, whisk in the cream mixture and reduce heat to low. Cook 5 to 10 minutes until the mixture begins to bubble and thickens slightly. Remove from heat, stir in the butter until melted, then cool the mixture for 20 minutes.
-
Whisk in the eggs, then salt and vanilla until smooth. Pour the filling into the pie crust and place the pie on a large baking sheet. Bake 45 to 55 minutes, until the top is golden and the center barely jiggles when tapped.
-
Cool the pie to room temperature on a wire rack before serving, or refrigerate overnight and serve the next day. Serve with whipped cream and a sprinkle of cinnamon if desired.
-
Store uneaten pie in the refrigerator for up to 2 days.
Allow the honey mixture to cool before adding the eggs to avoid scrambling them.
Adapted from How to Bake Everything.