This honey pie has been on our Sunday dinner table for as long as I can remember. After twenty years of making desserts for church potlucks and family gatherings, I've learned what separates good honey pie from the kind that has people asking for seconds. The trick isn't just mixing honey with eggs - it's understanding how heat works with these ingredients to create that perfect custard that sets just right.
Why You'll Love This Old-Fashioned Pie
This honey pie works for busy weeknights and special occasions alike. You don't need to be an expert baker or hunt down fancy ingredients from specialty stores. Most everything comes from your regular grocery run, and the whole process is pretty forgiving if you're still learning your way around pie dough. I've served this at everything from birthday parties to church suppers, and it always disappears fast.
The honey gives it this beautiful golden color that looks fancy, but the taste is pure comfort food. Even kids who turn their nose up at most desserts will clean their plate with this one. Lina loves helping with this recipe because there's no complicated timing or tricky techniques. He gets to pour the honey and watch it ribbon through the mixture, and unlike some pies that need to be perfect, this one actually looks better with a slightly rustic, homemade appearance.
Jump to:
- Why You'll Love This Old-Fashioned Pie
- Ingredients for Perfect Honey Pie Recipe
- How To Make Honey Pie Recipe Step By Step
- Smart Swaps for Your Honey Pie Recipe
- Honey Pie Recipe Variations
- Equipment For Honey Pie Recipe
- Storing Your Honey Pie
- The Flavor My Mom Never Shared (Until Now)
- Top Tip
- Why This Honey Pie Recipe Works
- FAQ
- Time to Make Some Sweet Memories!
- Related
- Pairing
- Honey Pie
Ingredients for Perfect Honey Pie Recipe
The Filling:
- Pure wildflower honey
- Fresh eggs
- Heavy cream
- Unsalted butter
- Vanilla extract
- Salt
- Cornstarch
The Crust:
- All-purpose flour
- Cold unsalted butter
- Ice water
- Sugar
- Salt
For Serving:
- Extra honey for drizzling
- Whipped cream
See recipe card for quantities.
How To Make Honey Pie Recipe Step By Step
Make the Crust:
- Cut cold butter into flour
- Add ice water slowly
- Shape into dough without overworking
- Chill 30 minutes
- Roll out and put in pie pan
- Bake empty at 375°F for 12 minutes
Mix the Filling:
- Beat eggs until smooth
- Warm honey and cream in a saucepan
- Pour warm mixture into eggs very slowly
- Strain to remove any lumps
- Add vanilla and salt
Bake the Pie:
- Refrigerate for 2 hours before serving
- Pour filling into baked crust
- Bake at 325°F for 35-40 minutes
- Middle should still wiggle a little
- Cool completely
Smart Swaps for Your Honey Pie Recipe
Honey Types:
- Wildflower → Clover honey
- Regular → Local honey
- Processed → Raw honey
- Liquid → Creamed honey (warm it first)
Dairy Changes:
- Heavy cream → Half-and-half
- Regular butter → Plant butter
- Whole eggs → Egg substitute
- Dairy → Coconut cream
Crust Options:
- Homemade → Store-bought crust
- Butter → Shortening
- Regular → Graham cracker crust
- Wheat → Gluten-free flour
Flavor Tweaks:
- White sugar → Brown sugar
- Plain → Add cinnamon
- Vanilla → Almond extract
Honey Pie Recipe Variations
Salted Honey:
- Sprinkle sea salt flakes on top
- Drizzle with caramel
- Add toasted pecans
- Serve with vanilla ice cream
Spiced Up:
- Mix cinnamon and nutmeg into filling
- Add cardamom
- Grate orange zest on top
- Candied ginger pieces
Nutty:
- Press chopped almonds in crust
- Top with honey-roasted peanuts
- Mix walnut pieces into filling
- Crushed praline garnish
Equipment For Honey Pie Recipe
- 9-inch pie pan
- Large mixing bowl
- Wire whisk
- Measuring cups and spoons
- Rolling pin
- Fine mesh strainer
Storing Your Honey Pie
In the Fridge (3-4 days):
- Cover with plastic wrap
- Keep it cold
- Serve chilled or let it warm up a bit
- Add whipped cream right before serving
Freezing (1 month):
- Wrap tight in plastic
- Add foil on top
- Thaw in fridge overnight
- Drizzle fresh honey on top
Same Day:
- Make it in the morning for dinner
- Let it sit out 30 minutes before cutting
- Use a sharp knife
- Wipe the knife clean between slices
Make-Ahead:
- Put it together and bake same day
- Bake the crust the day before
- Mix filling the morning you're serving
The Flavor My Mom Never Shared (Until Now)
My mom made honey pie every Christmas for as long as I can remember, and hers always tasted better than mine. For years I asked for her recipe, and she'd just give me the same ingredient list I already had. "You're making it fine," she'd say, but I knew she was holding something back. Then one day she was teaching Lina how to crack eggs, and I caught her sneaking something into the pot while the honey and cream were heating up.
Turns out it was vanilla bean paste - not the regular extract, but the thick stuff with all the little black seeds in it. "Just a tiny bit," she told Lina quietly, like she was sharing some family treasure. "Don't tell your mama." Well, of course he came running to me right away, practically bouncing with excitement about Grandma's secret. Now when I make this pie and see those little black specks, I think about how she kept that to herself for so long.
Top Tip
- The secret to perfect honey pie is all about temperature control and timing - take it out of the oven when the center still has a slight jiggle to it, because the residual heat will continue cooking the custard as it cools down completely. This patience pays off with a pie that has that smooth, creamy texture instead of the rubbery, overcooked mess that happens when you bake it until the filling is completely firm.
- I learned this the hard way after ruining several pies by leaving them in too long, thinking they needed to be set like a cake. But honey pie is more like a custard that needs gentle treatment to get that perfect silky consistency. Now I always tell people to trust the jiggle - if it moves just a little in the center when you gently shake the pan, it's ready to come out and finish cooking on its own.
Why This Honey Pie Recipe Works
This honey pie turns out right because of a few things I've figured out over the years. Pre-baking the crust keeps it from getting soggy when you add all that custard. Warming the honey and cream together helps everything mix smooth without any lumps. And adding the warm stuff to the eggs slowly means you won't end up with scrambled eggs in your pie.
The biggest thing is not baking it too long. Most people think the middle needs to be totally firm, but it should still jiggle a little when you take it out. It finishes cooking as it cools down, and that's how you get the right texture - creamy instead of rubbery. Using real honey instead of the fake stuff gives you that rich taste that makes this pie special enough to serve company.
FAQ
What is Honey Pie Recipe made of?
Honey pie is a custard dessert made with eggs, cream, butter, and pure honey baked in a pastry crust. The filling sets during baking to create a smooth, golden pie similar to chess pie but with honey's rich flavor instead of regular sugar.
What is Honey Pie Recipe slang for?
"Honey pie" is a sweet nickname for someone you care about, made popular by The Beatles' song from 1967. In cooking, it just means this Southern dessert. Both uses are about sweetness and showing affection.
What is Obama's favorite pie?
President Obama was known for loving sweet potato pie and other Southern desserts, but I don't think anyone ever asked him specifically about honey pie. Since he liked traditional Southern foods, he probably would have enjoyed this one too.
Is Honey Pie Recipe a thing?
Yes, honey pie is a real dessert that's been made in Southern kitchens for generations. Back when honey was easier to get than white sugar, farm families made pies like this all the time. Lots of Southern families still have their own versions.
Time to Make Some Sweet Memories!
Now you've got everything you need to make this honey pie - from the basic steps to my mom's secret vanilla bean paste. This golden dessert shows that sometimes the old-fashioned way really is the best way. Whether it's for Sunday dinner or a birthday party, this pie gets people talking and asking for seconds.
Looking for more desserts that make people happy? Try our Best Lava Cake Recipe when you want that wow moment of cutting into molten chocolate. Our Best Banana Pudding Recipe disappears fast at every gathering - creamy layers that nobody can resist. And our Easy Lemon Cheesecake Recipe looks fancy but won't stress you out in the kitchen!
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Pairing
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Honey Pie
Ingredients
Equipment
Method
- Cut butter into flour, add water, and chill dough before prebaking in the pie pan.
- Roll out chilled dough, fit it into a 9-inch pie pan, and blind bake until golden.
- Whisk eggs and slowly combine with warm honey and cream to make smooth custard.
- Pour filling into crust and bake until edges are set and center gently jiggles.
- Cool pie completely, chill for 2 hours, then slice and serve with whipped cream.
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