Honey custard pie


Posted by Whendi Grad on



  • 1 - 9" pie crust, refrigerated or homemade
  • 2 c. (480 ml) whole milk
  • 1 c. (240 ml) heavy cream
  • 4 large egg yolks (room temperature)
  • 3/4 c. Macadamia blossom honey
  • 1/2 c. (72 g) unpacked light brown sugar
  • 2 T. (15 g) cornstarch, sifted
  • 1/4 tsp. sea salt
  • 2 tsp. vanilla extract
  • 1 T. Macadamia blossom honey for garnish
  • Optional garnish - sea salt flakes garnish, whipped cream, edible flowers or berries


    1. Preheat the oven to 375°F. Place the pie crust in a deep dish 8 inch pie pan, or a 9 inch pie pan, and set it in the fridge to chill.
    2. Add egg yolks to a large mixing bowl and whisk until light in color. Set aside.
    3. Prepare filling - Heat heavy cream, milk, brown sugar, cornstarch and salt in a medium saucepan until it reaches a rolling boil, stirring constantly. The mixture will begin to thicken.
    4. Once boiling, remove the mixture from heat.
    5. Temper the eggs by adding a little bit of the hot cream mixture to the eggs and whisking rapidly, then adding a little more. Add the remaining cream mixture and whisk until combined and smooth.
    6. Add the honey and vanilla extract to the custard and stir until well combined.
    7. Pour the mixture into the chilled pie crust.
    8. Bake the pie for 40-45 minutes. It will bubble up and start to brown on top.
    9. Remove the pie from the oven. It will still jiggle a bit. Set it on the counter to cool until it comes to room temperature. It will firm up as it sits.
    10. Refrigerate the pie until it’s cold and fully firm.
    11. Garnish the pie with an extra drizzle of macadamia honey, sea salt flakes, and serve.

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