In a mixing bowl, I beat the eggs until they’re frothy, and then slowly whisk in the honey until combined. The smell of honey is so inviting—I just can’t resist! Next, pour in the heavy cream, milk, and vanilla extract, whisking until everything is fully incorporated. If you’re adding lemon zest, this is the perfect time to fold it in; it really brightens the pie!
Now pour your honey filling into the prepared pie crust and sprinkle a generous pinch of sea salt on top. The contrast between the sweetness of the honey and the salt is what makes this pie so special. I like to bake mine for about 40-45 minutes or until the center is set but still slightly jiggly. Don’t be alarmed! It will firm up as it cools.
Once out of the oven, let the pie chill for a bit, then refrigerate it for at least two hours before serving. The aroma that fills my kitchen while it bakes is absolutely intoxicating—trust me, this will be worth the wait!
Pro Tips for Best Results
I’ve tested this pie a few different ways, and one of my biggest takeaways is to choose high-quality honey. It truly makes a difference in flavor. I once used a cheap honey for a quick bake, and let’s just say it wasn’t the same delightful experience!
Also, don’t skimp on the chilling time. I know it’s tempting to dive right in, but some of my best results came from allowing the pie to rest overnight. The flavors meld beautifully, creating a richer taste that’s out of this world.
Lastly, make sure you’re spreading the salt evenly over the top before baking. A little goes a long way, and those bites with a bit of salt mixed in with the sweet cream are pure bliss.
Common Mistakes to Avoid
One thing I learned the hard way is the importance of not overbaking the pie. Watching the clock is essential; if the center cracks and firms up too much, that’s a telltale sign you’ve gone too far. Aim for that slight jiggle—it means perfection! (See the next page below to continue…)