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I wanted to make a treat to share with the family, and though I love chocolate chip cookies and rice crispy squares as much as the next sweet tooth, I wanted to try something new. I fortuitously stumbled across honey pie and made it for pie day on March 14th. It was as delicious as you’d think, especially since I used our own honey. Delicious (try it with a dab of homemade whipped topping to take it to the next level)!

One homemade or store-bought refrigerated pie crust

2 cup milk
1 cup heavy cream
3 large eggs
½ cup honey
⅓ cup light brown sugar, packed
⅓ cup granulated sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
⅛ teaspoon salt
Whipped cream for garnish, optional
Honey for garnish, optional
Prepare the pie crust according to the recipe and chill for at least one hour (if it is a multipack or makes more than one crust, freeze other half for later). Preheat the oven to 350ºF. On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place in pie dish; trim off any excess along the edges. Flute the edges with fingertips. Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights (dried beans are useful in a pinch). Bake for 20 minutes. Remove the weights and parchment paper. Bake for another eight minutes.
Meanwhile, heat the milk and cream in a medium saucepan over medium-low heat until steaming. 
Whisk the eggs, honey, both sugars, cornstarch, vanilla, and salt together in a medium bowl.
Slowly drizzle the warm milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until the custard thickens, about eight minutes. Turn the oven temperature up to 375°F. Pour the thickened custard through a fine-mesh sieve into the hot pie crust and bake for an additional 12-15 minutes until the edges are set, but the center remains jiggly. Cool completely on a wire rack, about two hours. Slice and serve immediately or refrigerate until ready to serve. Just before serving, top with whipped cream and a drizzle of honey if desired.


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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