There’s something undeniably nostalgic about a slice of honey pie. Maybe it’s the golden, glossy filling that glows like sunshine on your plate, or maybe it’s the way its comforting sweetness whispers of simpler times. This pie has long held a special place in Southern kitchens, where the humble ingredients come together to create something truly elegant.
I first fell in love with honey pie on a crisp autumn afternoon, when a friend brought one to a potluck tucked into a soft plaid blanket like treasure. One bite of that custardy center—so silky it practically melts on your tongue—and I was hooked. The honey brings a deep, almost floral sweetness, balanced beautifully with just a touch of salt. It’s a pie that tastes like home, like tea with grandma on a quiet afternoon or a warm family gathering around the holidays.
Honey pie isn’t just delicious—it’s surprisingly easy to make. Whether you’re new to pie-baking or a seasoned pro, this recipe will walk you through every step with ease. It’s perfect for Thanksgiving, Sunday dinner, or any time you need a dessert that feels like a hug from the inside out.
Why You’ll Love This Recipe:
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It’s a classic with a twist—traditional, but with that unique honey flavor that sets it apart.
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The filling is smooth and creamy, almost like a custard, with just enough sweetness to satisfy.
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It pairs beautifully with whipped cream, berries, or a hot cup of tea.
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No complicated steps or fancy equipment required—just good, honest baking.
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Great for making ahead (and the leftovers are even better the next day!).
INGREDIENTS YOU’LL NEED:
For the Crust:
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1 ¼ cups (162g) all-purpose flour
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½ teaspoon salt
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½ teaspoon granulated sugar
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½ cup (113g) unsalted butter, cold and cubed
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3 to 4 tablespoons ice water
For the Filling:
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½ cup (113g) unsalted butter, melted and cooled slightly
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¾ cup (150g) granulated sugar
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3 tablespoons cornmeal
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¼ teaspoon salt
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¾ cup (255g) honey
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3 large eggs
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½ cup (120ml) heavy cream
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2 teaspoons white vinegar
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1 teaspoon vanilla extract
HOW TO MAKE HONEY PIE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the crust
Start with the crust—homemade makes all the difference. In a mixing bowl, combine flour, salt, and sugar. Then cut in the cold butter using a pastry cutter or your fingertips, working quickly so the butter doesn’t melt. You want a crumbly texture with pea-sized bits of butter.
Drizzle in the ice water, one tablespoon at a time, and stir until the dough just comes together. Shape it into a disk, wrap it in plastic wrap, and let it chill in the fridge for at least an hour.
Little tip from my kitchen: I sometimes make this dough a day ahead. It gives me a head start and makes pie day feel like a breeze.
Step 2: Roll and blind-bake the crust
Once the dough is chilled, roll it out on a floured surface and transfer it to a 9-inch pie dish. Gently press it into the corners, trim any overhang, and crimp the edges however you like—rustic or fancy, your call.
To keep the crust crisp under that luscious filling, blind bake it. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F (190°C) for about 15 minutes. Remove the weights and bake for another 5 minutes until the bottom looks dry and just lightly golden.
Let the crust cool while you make the filling.
Step 3: Prepare the honey filling
In a medium bowl, whisk together the melted butter, sugar, cornmeal, and salt. Add the honey and mix until smooth and glossy. Then whisk in the eggs one at a time, followed by the cream, vinegar, and vanilla. The mixture will be golden and silky—it almost looks like sunshine in a bowl.
Step 4: Bake the pie
Pour the filling into the cooled crust and smooth the top with a spatula. Bake the pie at 350°F (175°C) for 45–55 minutes, or until the edges are set and the center still jiggles just slightly. If the crust starts to brown too much, you can gently tent it with foil.
Let the pie cool completely before slicing. It sets up more as it cools, and the flavors deepen beautifully.
HELPFUL TIPS:
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If your crust tends to shrink, make sure it’s well-chilled before baking and don’t skip the blind baking step.
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Use a light-colored honey like clover or wildflower for a delicate, balanced flavor.
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The filling may puff up while baking—don’t worry, it will settle as it cools.
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Serve slices with whipped cream or a sprinkle of sea salt for an extra special touch.
DETAILS:
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Prep Time: 20 minutes (plus chilling time)
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Cook Time: 1 hour
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Total Time: 1 hour 20 minutes (plus cooling)
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Yield: 8 servings
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
This pie tastes even better after a few hours of rest, so don’t be afraid to make it ahead of time. The honey flavor becomes more pronounced as it sits.
NUTRITIONAL INFORMATION:
Approximate per slice (based on 8 slices)
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Calories: 420
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Fat: 24g
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Saturated Fat: 14g
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Cholesterol: 120mg
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Carbohydrates: 48g
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Sugar: 33g
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Protein: 4g
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Fiber: 0g
These numbers are estimates and may vary based on ingredients used.
FREQUENTLY ASKED QUESTIONS:
Can I use store-bought crust?
Absolutely! If you’re short on time, a pre-made crust will still yield a delicious pie.
Can I use a different type of sugar or flour?
For best results, stick with granulated sugar and all-purpose flour. Brown sugar can darken the filling, and different flours may affect the texture of the crust.
Why is there vinegar in the filling?
Just a touch of vinegar balances the sweetness of the honey and helps the filling set. You won’t taste it, promise.
STORAGE INSTRUCTIONS:
Let the pie cool completely before storing. Cover tightly with foil or plastic wrap and refrigerate for up to 4 days. You can enjoy it cold or bring it to room temperature before serving.
If you’d like to freeze it, wrap it well and freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy dessert delights:
CONCLUSION
Honey pie is one of those timeless desserts that never fails to bring a smile. It’s sweet, simple, and filled with warmth—just like your favorite memories. Whether you’re baking it for a special occasion or just because, this pie will always feel like a little celebration in every bite.
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Homemade Honey Pie
Description
There’s something undeniably nostalgic about a slice of honey pie. Maybe it’s the golden, glossy filling that glows like sunshine on your plate, or maybe it’s the way its comforting sweetness whispers of simpler times. This pie has long held a special place in Southern kitchens, where the humble ingredients come together to create something truly elegant.
I first fell in love with honey pie on a crisp autumn afternoon, when a friend brought one to a potluck tucked into a soft plaid blanket like treasure. One bite of that custardy center—so silky it practically melts on your tongue—and I was hooked. The honey brings a deep, almost floral sweetness, balanced beautifully with just a touch of salt. It’s a pie that tastes like home, like tea with grandma on a quiet afternoon or a warm family gathering around the holidays.
Honey pie isn’t just delicious—it’s surprisingly easy to make. Whether you’re new to pie-baking or a seasoned pro, this recipe will walk you through every step with ease. It’s perfect for Thanksgiving, Sunday dinner, or any time you need a dessert that feels like a hug from the inside out.
Ingredients
For the Crust:
1 ¼ cups (162g) all-purpose flour
½ teaspoon salt
½ teaspoon granulated sugar
½ cup (113g) unsalted butter, cold and cubed
3 to 4 tablespoons ice water
For the Filling:
½ cup (113g) unsalted butter, melted and cooled slightly
¾ cup (150g) granulated sugar
3 tablespoons cornmeal
¼ teaspoon salt
¾ cup (255g) honey
3 large eggs
½ cup (120ml) heavy cream
2 teaspoons white vinegar
1 teaspoon vanilla extract
Instructions
Step 1: Make the crust
Start with the crust—homemade makes all the difference. In a mixing bowl, combine flour, salt, and sugar. Then cut in the cold butter using a pastry cutter or your fingertips, working quickly so the butter doesn’t melt. You want a crumbly texture with pea-sized bits of butter.
Drizzle in the ice water, one tablespoon at a time, and stir until the dough just comes together. Shape it into a disk, wrap it in plastic wrap, and let it chill in the fridge for at least an hour.
Little tip from my kitchen: I sometimes make this dough a day ahead. It gives me a head start and makes pie day feel like a breeze.
Step 2: Roll and blind-bake the crust
Once the dough is chilled, roll it out on a floured surface and transfer it to a 9-inch pie dish. Gently press it into the corners, trim any overhang, and crimp the edges however you like—rustic or fancy, your call.
To keep the crust crisp under that luscious filling, blind bake it. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F (190°C) for about 15 minutes. Remove the weights and bake for another 5 minutes until the bottom looks dry and just lightly golden.
Let the crust cool while you make the filling.
Step 3: Prepare the honey filling
In a medium bowl, whisk together the melted butter, sugar, cornmeal, and salt. Add the honey and mix until smooth and glossy. Then whisk in the eggs one at a time, followed by the cream, vinegar, and vanilla. The mixture will be golden and silky—it almost looks like sunshine in a bowl.
Step 4: Bake the pie
Pour the filling into the cooled crust and smooth the top with a spatula. Bake the pie at 350°F (175°C) for 45–55 minutes, or until the edges are set and the center still jiggles just slightly. If the crust starts to brown too much, you can gently tent it with foil.
Let the pie cool completely before slicing. It sets up more as it cools, and the flavors deepen beautifully.
Notes
This pie tastes even better after a few hours of rest, so don’t be afraid to make it ahead of time. The honey flavor becomes more pronounced as it sits.