Ingredients
Scale
- 1 (9-inch) unbaked deep-dish pie crust
- 1 cup natural honey
- 3 large eggs
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Place the unbaked pie crust on a baking sheet and set aside.
- Step 2: In a large mixing bowl, whisk together the eggs, heavy cream, flour, and salt until smooth. Stir in the vanilla extract.
- Step 3: Gently fold the honey and the melted butter into the egg mixture until just combined, being careful not to over-whisk and create excess air bubbles.
- Step 4: Carefully pour the honey filling into the unbaked pie crust. Bake for 40 to 50 minutes, or until the edges are set and the center is mostly firm with a slight wobble.
- Step 5: Remove the pie from the oven and allow it to cool completely on a wire rack for at least 3 hours before slicing and serving.
Notes
- Store any leftovers tightly covered in the refrigerator for up to 4 days; let the pie come closer to room temperature before enjoying for the best flavor and ideal texture.
- If you prefer a warm slice, wrap it loosely in foil and reheat gently in a 300°F oven for about 10 minutes until just warm, avoiding the microwave which can toughen the creamy filling.
- For a sophisticated finish, serve a slice with a dollop of fresh crème fraîche or a scoop of tart lemon sorbet to perfectly balance the intense sweetness of the honey.
- When combining the honey and melted butter into the egg base, fold them in just until streaks disappear, as over-mixing introduces too much air and can cause the filling to crack during the cooling process.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American