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Burnt Honey Pie

Close-up of a Slice of Burnt Honey Pie
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This Burnt Honey Pie boasts a uniquely rich and smoky flavor profile. The caramelized honey adds a depth of complexity to this creamy, comforting dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 4-6 tablespoons ice water
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup burnt honey (see notes)
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1 teaspoon vanilla extract

Instructions

  1. Make the crust: In a large bowl, whisk together the flour and salt. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
  2. Chill the dough: Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Roll out the dough: On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch pie plate, trim the edges, and crimp.
  4. Blind bake the crust: Preheat oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes, or until lightly golden.
  5. Make the filling: In a medium saucepan, combine the heavy cream, sugar, burnt honey, and salt. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
  6. Temper the egg yolks: In a separate bowl, whisk together the egg yolks. Slowly drizzle a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper them.
  7. Combine filling ingredients: Pour the tempered egg yolk mixture into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the filling thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not boil.
  8. Add vanilla: Remove from heat and stir in the vanilla extract.
  9. Pour and bake: Pour the filling into the pre-baked pie crust. Bake for 20-25 minutes, or until the filling is set but still slightly wobbly in the center.
  10. Cool and chill: Let the pie cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving.

Notes

For burnt honey, heat honey in a saucepan over medium heat, swirling occasionally, until it deepens in color and develops a slightly smoky aroma. Be careful not to burn it too much, as it can become bitter. Alternatively, use store-bought burnt honey. Serve chilled with whipped cream or a scoop of vanilla ice cream.

Find it online: https://grilldrip.com/burnt-honey-pie/