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Burnt Honey Pie

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A modern baking masterpiece with rich, caramelized burnt honey flavor paired with a buttery, flaky crust. Perfect for impressing guests or indulging in a quiet moment of deliciousness.

Ingredients

Scale
  • 1 ¼ cups (155g) all-purpose flour
  • ½ cup (115g) unsalted butter, chilled and cubed
  • ¼ tsp salt
  • 2–4 tbsp ice water
  • ½ cup (120ml) honey
  • 3 large eggs, room temperature
  • ¼ cup (50g) granulated sugar
  • ½ cup (120ml) heavy cream
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. In a mixing bowl, combine flour and salt. Add chilled butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Preheat the oven to 375°F (190°C).
  3. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Carefully transfer it to the pie pan, pressing it gently into the edges. Trim any excess and crimp the edges for decoration. Chill for 15 minutes.
  4. Line the crust with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, remove the weights, and bake for another 5 minutes until lightly golden. Let cool.
  5. In a small saucepan, heat the honey over medium heat until it darkens and smells slightly caramelized, about 3-5 minutes. Be careful not to burn it too much.
  6. In a mixing bowl, whisk together the eggs, sugar, heavy cream, melted butter, vanilla, and salt. Slowly add the burnt honey, whisking constantly, until fully combined.
  7. Pour the filling into the cooled crust and smooth the top with a spatula.
  8. Reduce the oven temperature to 350°F (175°C) and bake the pie for 30-35 minutes, or until the filling is set but still slightly wobbly in the center.
  9. Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set completely.

Notes

Watch the honey closely during caramelization to avoid burning it. Blind baking the crust ensures it stays crisp and flaky. Let the pie cool completely before slicing to prevent a runny filling.

Nutrition

Keywords: burnt honey pie, modern baking, caramelized honey, dessert recipe, pie recipe

Find it online: https://tessierecipes.com/burnt-honey-pie-recipe-perfect-for-modern-baking-trends/