Golden Honey Custard Pie is a delightful blend of creamy, honey-sweetened custard nestled in a flaky pie crust, topped with a hint of nutmeg. It's a comforting dessert that's perfect for any occasion, offering a unique twist on classic custard with its rich, golden hue.
Pie crust serves as the crispy, buttery foundation for the custard, making it easy to slice and serve. You can use a store-bought one for convenience or make your own if you're feeling adventurous. Whole milk and heavy cream create that luscious, creamy texture that we love in custards. Honey is the star sweetener here, lending a natural, floral sweetness that sugar just can't match. Eggs are essential for setting the custard, giving it body and richness. A touch of vanilla extract brings a warm, aromatic note that complements the honey beautifully. Salt enhances all the flavors, while a sprinkle of ground nutmeg adds a subtle spice that rounds everything off perfectly.
This pie is wonderfully versatile. Serve it chilled with a dollop of freshly whipped cream for an extra indulgent treat. For a touch of freshness, add a few berries on the side — raspberries or blueberries work beautifully. If you're feeling a bit more adventurous, a drizzle of salted caramel over each slice transforms it into a truly decadent dessert.
First things first, preheat your oven to 350°F (175°C) so it's ready when you are. Grab a medium saucepan and combine your milk, heavy cream, and honey over medium heat. Stir gently but consistently until the honey is fully dissolved and the mixture is warmed through. Once that's done, take it off the heat and let it cool down a bit — you don't want it too hot when you mix it with the eggs.
In a mixing bowl, crack your eggs and whisk them together with the vanilla extract and salt. You want a smooth, cohesive mixture. Now, this next step is crucial: slowly pour your slightly cooled milk mixture into the eggs while whisking constantly. This prevents the eggs from scrambling, which nobody wants in a custard pie.
Place your pie crust on a baking sheet — it makes transferring to the oven much easier and catches any spills. Carefully pour the custard filling into the crust, then sprinkle the ground nutmeg evenly over the top. Slide it into the preheated oven and let it bake for 35 to 40 minutes. You're looking for a custard that's set on the edges but still has a little jiggle in the center.
Once baked, pull it out and let it cool on the counter until it reaches room temperature. Then, pop it in the fridge for at least 2 hours to fully set. This chilling time is key for achieving that perfect sliceable texture.
Share