Honey Pie Recipe
Shaziya
This Honey Pie is a golden, velvety dessert that melts on your tongue with every bite.
With a prep time of 30 minutes and a bake time of 45 minutes, this recipe is surprisingly simple yet yields impressive results.
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 minute min
Pie Crust
- 1 recipe sour cream pie crust, chilled
Egg wash
Honey Filling
- 3 large eggs, at room temperature
- ⅔ cup honey 7 ½ oz/213 g
- ⅔ cup sour cream 5 oz/142 g
- ½ cup butter, melted 4 oz/115 g
- 1 teaspoon vanilla extract
- ¾ cup dark brown sugar 4½ oz/128 g
- 2 tablespoons fine ground cornmeal
- 1 teaspoon salt
Place a rimmed baking sheet on a middle rack in the oven and preheat to 350°F (180°C).
On a floured surface, roll out the sour cream pie crust to an 1/8 -inch (3 mm) thick round and line a 9-inch (23 cm) pie pan with it. Crimp the edges and refrigerate while you prepare the filling.
In a large bowl, whisk together the eggs, honey, sour cream, butter and vanilla extract.
To the bowl, add the brown sugar, cornmeal and salt and whisk until smooth.
Pour the filling into your prepared crust, brush the edges with egg wash and bake on the hot baking sheet for about 45 minutes, or until it is nicely browned, puffed at the edges and still a bit jiggly in the center.
Let cool fully for at least 2 hours before serving.
If you wish to serve this cold, transfer the cooled pie to the refrigerator for at least 4 hours to fully chill.
Store leftovers loosely covered in the refrigerator for up to 2 days.
Keyword baking, dessert, honey, pie, sweet