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Honey Cream Pie Recipe

Honey Cream Pie Recipe

Learn how to make the best homemade Honey Cream Pie with this easy baking recipe. The silky-smooth honey custard filling perfectly balances sweetness with a hint of salt, while the buttery graham cracker crust provides delightful texture contrast. This foolproof method ensures a perfectly set cream pie every time.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced honey cream pie reveals its layers – a golden graham cracker crust supporting a smooth, pale amber filling that catches the soft natural light streaming through a nearby window. A dollop of freshly whipped cream adorns each slice, with thin ribbons of honey cascading down the sides. The pie rests on a vintage milk glass cake stand against a rustic wooden table, with scattered honeycomb pieces and fresh flowers creating visual interest. The glistening surface of the honey-infused filling shows delicate ripples, highlighting its creamy consistency and the rich golden hue that deepens toward the edges.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Graham Cracker Crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Honey Cream Filling:</li><li class="ingredients-single-item">120ml quality honey (preferably raw)</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">50g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">60g unsalted butter, cut into cubes</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the Whipped Cream Topping:</li><li class="ingredients-single-item">250ml heavy cream (35% fat or higher)</li><li class="ingredients-single-item">25g powdered sugar</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">Additional honey for drizzling</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional for crust)</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Begin with the crust by crushing the graham crackers to fine crumbs either in a food processor or by placing them in a sealed bag and rolling with a rolling pin. The texture should be like coarse sand for the perfect balance of structure and tenderness.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, combine the graham cracker crumbs with melted butter, sugar, and salt. Mix thoroughly until the mixture resembles wet sand and holds together when pressed. The butter acts as a binder while the sugar helps create a sturdy, caramelized crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the crumb mixture firmly and evenly into the bottom and up the sides of your pie dish. Use the bottom of a measuring cup to compact the crust – this even pressure ensures your crust won't crumble when sliced. Bake for 10 minutes until lightly golden and fragrant. The brief baking sets the structure and brings out a toasty flavor. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the filling, whisk together sugar, cornstarch, and salt in a medium saucepan. This dry mixture will prevent the cornstarch from clumping when liquid is added. Gradually whisk in the milk until smooth, ensuring there are no lumps.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cook the mixture over medium heat, whisking constantly, until it begins to thicken and bubbles appear at the surface, about 5-7 minutes. The constant whisking prevents scorching and ensures even cooking. You'll notice a dramatic change in texture as the cornstarch activates – the mixture will thicken quite suddenly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a separate bowl, lightly beat the egg yolks. Temper the yolks by slowly whisking in about 240ml of the hot milk mixture. This gradual warming prevents the eggs from scrambling when added to the hot liquid. Then pour the tempered yolks back into the saucepan, whisking continuously.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Return the mixture to medium heat and cook, whisking constantly, for about 2-3 minutes until very thick and a few bubbles burst on the surface. The custard should coat the back of a spoon and leave a clear path when you run your finger through it.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and immediately whisk in the butter cubes until melted, then stir in the honey and vanilla extract. The residual heat will melt the butter, adding richness, while the honey provides distinctive floral sweetness. Pass the mixture through a fine-mesh sieve into a clean bowl to ensure perfect smoothness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the warm filling into the cooled crust, smooth the top with a spatula, and press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate until completely set, at least 4 hours or preferably overnight. Patience is key for the perfect texture!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before serving, make the whipped cream by beating the cold heavy cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form. The cold temperature helps the cream whip up with maximum volume. Be careful not to overwhip – stop when the cream holds its shape but still looks silky.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Spread or pipe the whipped cream over the chilled pie, and drizzle with additional honey for a beautiful finish. For the most impressive presentation, warm the honey slightly to achieve that perfect drizzling consistency. Slice with a sharp knife dipped in hot water and wiped clean between cuts for picture-perfect slices.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Honey Cream Pie Recipe?

This pie requires graham crackers, butter, sugar, salt, quality honey, whole milk, cornstarch, egg yolks, vanilla extract, and heavy cream. The signature silky filling combines honey with a traditional custard base, while a buttery graham cracker crust provides the perfect foundation.

How to cook Honey Cream Pie Recipe at home?

Learn how to cook Honey Cream Pie Recipe by first creating a graham cracker crust, then preparing a silky honey-infused custard filling that's cooked to the perfect consistency. After chilling to set, top with freshly whipped cream and a drizzle of honey. The key technique is properly tempering the egg yolks to achieve that luxurious, smooth texture.

Can I use different types of honey for this cream pie?

Absolutely! Different honey varieties will create unique flavour profiles. Clover honey offers a mild, classic sweetness, while orange blossom adds citrus notes. Buckwheat honey provides a robust, molasses-like intensity. For best results, choose a quality honey with a flavour you enjoy on its own.

Why isn't my custard filling setting properly?

Undercooked custard won't set properly. Ensure you reach the proper thickness when cooking - it should coat the back of a spoon and leave a clear path when you run your finger through it. Always chill for the full recommended time (minimum 4 hours, preferably overnight) for perfect setting.

What's the secret to a perfectly smooth honey custard?

The secret lies in proper tempering of egg yolks (gradually warming them before adding to hot milk), constant whisking to prevent lumps, and straining the finished custard through a fine-mesh sieve. This removes any potential egg bits or cornstarch lumps for that signature silky-smooth texture.

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Then pour the tempered yolks back into the saucepan, whisking continuously." }, { "@type": "HowToStep", "name": "Finish Custard", "text": "Return the mixture to medium heat and cook, whisking constantly, for about 2-3 minutes until very thick and a few bubbles burst on the surface. The custard should coat the back of a spoon and leave a clear path when you run your finger through it." }, { "@type": "HowToStep", "name": "Add Flavors", "text": "Remove from heat and immediately whisk in the butter cubes until melted, then stir in the honey and vanilla extract. The residual heat will melt the butter, adding richness, while the honey provides distinctive floral sweetness. Pass the mixture through a fine-mesh sieve into a clean bowl to ensure perfect smoothness." }, { "@type": "HowToStep", "name": "Chill Pie", "text": "Pour the warm filling into the cooled crust, smooth the top with a spatula, and press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate until completely set, at least 4 hours or preferably overnight. Patience is key for the perfect texture!" }, { "@type": "HowToStep", "name": "Make Whipped Cream", "text": "Just before serving, make the whipped cream by beating the cold heavy cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form. The cold temperature helps the cream whip up with maximum volume. Be careful not to overwhip – stop when the cream holds its shape but still looks silky." }, { "@type": "HowToStep", "name": "Garnish and Serve", "text": "Spread or pipe the whipped cream over the chilled pie, and drizzle with additional honey for a beautiful finish. For the most impressive presentation, warm the honey slightly to achieve that perfect drizzling consistency. Slice with a sharp knife dipped in hot water and wiped clean between cuts for picture-perfect slices." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "156" }, "review": [ { "@type": "Review", "author": "Sofia Martinez", "datePublished": "2024-04-18", "reviewBody": "Best use of honey ever made! The custard filling was incredible - so silky and the honey flavor shines through beautifully. My family couldn't stop raving about it.", "name": "Honey Heaven", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-04-15", "reviewBody": "Silky texture, perfectly balanced sweetness! I used local wildflower honey and the flavor was outstanding. The graham cracker crust provided the perfect contrast to the creamy filling.", "name": "Perfectly Balanced", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Romano", "datePublished": "2024-04-10", "reviewBody": "Family begged for seconds! This honey cream pie has become our new favorite dessert. The detailed instructions made it foolproof, and everyone was impressed with how professional it looked and tasted.", "name": "New Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Oliver Schmidt", "datePublished": "2024-04-08", "reviewBody": "Better than bakery versions! I've tried many honey desserts but this one takes the cake (or pie!). The custard set perfectly and the honey drizzle on top adds both beauty and extra flavor.", "name": "Bakery Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-05", "reviewBody": "Worth every minute of preparation! I was nervous about making custard from scratch but the instructions were clear and the results were spectacular. This is now my signature dessert for dinner parties!", "name": "Spectacular Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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