Print

Crispy Burnt Honey Pie Slice

Crispy Burnt Honey Pie Slice - featured image
Print Recipe

A modern twist on classic honey pie, this dessert features a crispy, caramelized burnt honey topping over a creamy custard filling in a buttery, flaky crust. It’s easy to make, crowd-pleasing, and perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup unsalted butter, cold and cubed (vegan butter works too)
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon fine sea salt
  • 3–4 tablespoons ice water
  • 3/4 cup raw honey (clover or wildflower recommended)
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 1/4 cup unsalted butter, melted
  • 1/2 cup light brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional)
  • 2 tablespoons granulated sugar (for topping)
  • 1 tablespoon honey (for topping)
  • 1/4 teaspoon flaky sea salt (for garnish)

Instructions

  1. Prepare the Pie Crust: In a mixing bowl, whisk together flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic, and chill for 30 minutes.
  2. Blind Bake the Crust: Preheat oven to 375°F (190°C). Roll out dough to fit a 9-inch pie pan, pressing into edges. Prick bottom with a fork, line with parchment, and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake another 10 minutes until lightly golden.
  3. Make the Burnt Honey: In a medium saucepan over medium-high heat, pour honey and let it bubble, stirring occasionally, until deep amber and caramelized (about 3-5 minutes). Remove from heat if you see smoke.
  4. Mix the Filling: In a bowl, whisk together heavy cream, melted butter, brown sugar, eggs, flour, salt, vanilla, and optional lemon zest. Slowly whisk in hot burnt honey, stirring constantly.
  5. Fill and Bake: Pour filling into baked pie crust. Bake at 350°F (175°C) for 30-35 minutes until center is just set and edges are puffed and crispy.
  6. Add the Crispy Topping: Immediately after baking, sprinkle sugar and drizzle honey over the top. Use a pastry brush to spread evenly. Sprinkle with flaky sea salt. For extra crunch, use a kitchen torch to caramelize the sugar.
  7. Cool and Slice: Let pie cool on a wire rack for at least 1 hour before slicing.

Notes

Blind baking the crust is essential for crispiness. Watch the honey closely when burning—it can go from caramelized to bitter quickly. For a gluten-free version, use almond flour or a gluten-free blend. Dairy-free adaptations work well with coconut cream and vegan butter. For extra crunch, caramelize the sugar topping with a kitchen torch or broiler. Let the pie cool fully before slicing for clean edges.

Nutrition

Keywords: honey pie, burnt honey, crispy pie, modern dessert, easy pie recipe, honey dessert, caramelized honey, custard pie, holiday dessert, comfort food

Find it online: https://atomicbite.com/crispy-burnt-honey-pie-slice-recipe-easy-modern-honey-dessert/