Y’all my honey pie is something else. I elevate the classic by using huckleberry honey which is next level. The filling sets up nice and creamy in my homemade pie crust then I add a little whipped cream and a mixed berry sauce. I pull this recipe out for Friendsgiving when I need to bring something a little unexpected but so dang good.
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How to make Honey Pie
Step 1: After bringing your eggs, butter and buttermilk to room temp and prepping your pie crust, preheat the oven to 350 degrees. In a medium mixing bowl, cream the butter and sugar. Beat in the cornmeal and flour.
Step 2: Add the eggs, one at a time, beating well and scraping down the sides after each. When the egg mixture is well beaten add honey, buttermilk, vanilla, cinnamon and salt. Beat until smooth.
Step 3: Put the prepared pie crust on a small baking sheet and add the filling to the crust.
Step 4: Place the pie in the oven and check after 25-30 minutes. Take out a piece of foil long enough to completely cover the pie. Spray one side with non-stick spray. Place the side of the foil with the spray over the top to keep it from getting too brown. Bake for 50-60 minutes, or until the edges of the filling are firm but the center remains somewhat jiggly. Remove from the oven, place on a cooling rack, sprinkle with sea salt and allow to come to room temperature, about 1-2 hours.
Step 5: Add the honey, whiskey or brandy to a saucepan over medium heat. Stir constantly cooking for about 2 minutes. Add ⅓, (about 1 cup), of the berries to the pan and bring to a boil and allow the berries to begin to soften and release juices.
In a small mixing bowl, whisk together the cornstarch and 3 tablespoons of water. Stir into the berries until the sauce is thickened. Remove the berries from the heat and stir in the remaining berries and allow it all to come together then cool to room temp.
Step 6: Add whipped cream to the cooled pie then spoon over cooled berries to serve.
Honey Pie Recipe
This huckleberry honey cream pie is a serious crowd-pleaser, especially for dessert lovers! Each bite features a creamy, custard-like filling, flaky pie crust, and homemade mixed berry sauce.
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Parbaking Crust
If using a frozen pie crust, let the pie crust thaw for 15 minutes. Preheat the oven to 400 degrees. After 15 minutes, poke holes along the sides and the bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights or 1 lb dry beans, making sure it is evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Remove from the oven and set aside.
For the Pie
Preheat the oven to 350 degrees.
In a medium mixing bowl, cream the butter and sugar. Beat in the cornmeal and flour.
Add the eggs, one at a time, beating well and scraping down the sides after each. When the egg mixture is well beaten add honey, buttermilk, vanilla, cinnamon and salt. Beat until smooth. Put the pie crust on a small baking sheet and add the filling to the pie.
Place the pie in the oven and check after 25-30 minutes. Take out a piece of foil long enough to completely cover the pie. Spray one side with non-stick spray. Place the side of the foil with the spray over the top to keep it from getting too brown. Bake for 50-60 minutes, or until the edges of the filling are firm but the center remains somewhat jiggly. The sprays help the foil to not stick so badly to the top of the pie.
Remove from the oven, place on a cooling rack, sprinkle with sea salt and allow to come to room temperature, about 1-2 hours.
For the Sauce
Add the honey, whiskey or brandy to a saucepan over medium heat. Stir constantly cooking for about 2 minutes. Add ⅓, (about 1 cup), of the berries to the pan and bring to a boil and allow the berries to begin to soften and release juices.
In a small mixing bowl, whisk together the cornstarch and 3 tablespoons of water. Stir into the berries until the sauce is thickened. Remove the berries from the heat and stir in the remaining berries and allow it all to come together. Allow the berries to come to room temperature and serve over the pie with whipped cream.
Storage
Room temperature: Any pie that’s made with eggs should not be left at room temperature for very long. Once cooled, transfer it to the fridge as quickly as possible.
Fridge: Cover your pie in plastic wrap, and store it for up to 2 days.
Freezer: You can freeze custard-based pies, but they aren’t the best when they thaw. The filling will usually become a little grainy. If you still want to freeze, wrap the entire pie in aluminum foil and freeze for up to 1 month. When you’re ready to eat again, thaw it in the fridge overnight.
Calories: 487kcal | Carbohydrates: 72g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 211mg | Potassium: 146mg | Fiber: 3g | Sugar: 55g | Vitamin A: 547IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
Recipe Tips
Bottom rack: It’s important to bake on the middle or bottom rack to give the pie crust the best chance of baking all the way through so it won’t be soggy.
Wait to slice: Wait until it’s room temperature before digging in so it sets up nicely.
Recipe Help
It was probably undercoked. You can try rebaking a super runny pie to thicken it up. Just drain some of the liquid and pop back in the oven a little time.
Yep, a custard pie shouldn’t be pulled out completely set up because it will end up dry. A little jiggle is cool. It will continue to solidify as it cools.
