Honey Pie Recipe with Silky Custard and Delicate Glaze

A good pie knows how to wait. It sits quiet on the counter, giving the crust time to settle, the custard time to cool, and the honey time to bloom.

This honey pie recipe brings together that kind of patience with bold payoff. The filling is soft and custard-smooth, sweetened with floral honey instead of plain sugar. The crust holds it all with just enough crunch, and the honey glaze on top adds a glimmer that catches the light and tells you it’s worth every step.

You’ll walk away from this one knowing how to make a custard-based dessert that holds its shape without tasting stiff. You’ll also get a better sense of how different honeys shape the flavor of a pie.

And if you’re searching for something between classic and new, this is where those paths meet.

Why This Pie Stands Out in Fall Dessert Recipes

Honey takes the lead here. Not as background noise, but as the main note. And that changes everything.

While most sweet pie recipes lean hard into sugar or corn syrup, this one gets its sweetness from wildflower or orange blossom honey. That means the custard doesn’t just taste sweet—it tastes warm, golden, and just floral enough to feel unexpected.

I’ve added this pie to my fall pies lineup because it brings something softer and more delicate to the table. And when I need a break from apple or pumpkin, it’s the one I choose.

If you’re building out your holiday table or just want to try something new from your list of homemade pie recipes, this one makes a strong case.

You can also pair it beautifully with this easy buttermilk pie for a custard pie duo that offers two distinct flavors.

Choosing the Right Honey for the Custard Filling

Use honey you like on a spoon. That’s the simplest way to decide.

In my kitchen, I tested clover, orange blossom, and wildflower. Clover felt too flat, and orange blossom brought a soft citrus note that worked well with the creamy base. But wildflower created the most balanced result.

The flavor held steady after baking and didn’t overpower the custard. If you want the custard to feel light and bright, go with orange blossom. If you want deeper, richer warmth, stick to wildflower.

This matters more than people think. The honey you pick sets the tone of the whole pie.

For crust, I use the method I outline in my homemade pie crust recipe—cold butter, quick hands, no overmixing. The result is a crust that’s crisp but not hard, and it supports the soft custard without going soggy underneath.

Making the Honey Custard Filling

Start by whisking your eggs, sugar, salt, and cornstarch until smooth. This step matters. You want no lumps at all. Then slowly add the milk, cream, and honey.

Cook it over medium heat with constant stirring. It thickens gradually, then fast. When it starts to bubble, it’s ready. Turn off the heat, add butter and vanilla, and stir until glossy.

Pour it into the crust while still warm. That gives the custard time to settle before chilling. Let the pie rest for at least four hours in the fridge. I always wait overnight. The texture improves, and the glaze goes on better when the surface is cold.

If you’re a fan of French Silk Pie and want something similarly smooth but less rich, this honey custard will appeal to you.

Why Glazing with Honey Makes a Difference

The glaze is simple: honey, water, and optional cornstarch. Heat it gently, stir it constantly, and stop just as it thickens.

It’s more than decoration. That thin glaze locks in moisture and adds a glossy top that makes this pie stand out next to other dessert pie options.

If you swirl it gently with a spoon, it sets into faint patterns that catch light. Add a sprinkle of flaky sea salt before it sets and you get a balanced bite every time.

One Ingredient Swap That Changes the Game

I’ve made this recipe with both whole milk and half-and-half. Whole milk keeps the custard light and easy to slice. Half-and-half adds richness, but the pie sets more loosely.

In my notes, I found that half-and-half led to a softer set that didn’t slice as cleanly, especially if served on the same day. For dinner guests or make-ahead baking, whole milk gives you the best outcome.

Stick with heavy cream for that small amount—don’t swap that. It contributes silkiness in a way that no other dairy can.

Serving and Storage Advice That Helps

Serve this pie cold. Room temperature softens the custard too much.

Add whipped cream just before serving. If you top it early, the cream can seep into the glaze and ruin the finish. A little drizzle of honey or a shard of honeycomb works well for presentation, especially if you’re adding this to a table of best pie recipes at a gathering.

Store any leftover pie in the refrigerator, loosely covered. It holds up well for two days. After that, the glaze begins to dull.

I’ve made it a day ahead for Thanksgiving before, and it sliced cleanly without issue.

More Fall Pie Ideas You’ll Want to Try

Building your fall dessert list? You’ll find more ideas like this in the full pie collection.

Some bring crunch, others chocolate, but this honey version is one of the few that stays light while still feeling complete. It works well after a big meal and offers a quiet moment of flavor without overloading the table.

Pair it with coffee, or let it stand alone.

Save and Share This Pie

Pin this Honey Pie Recipe to your fall or sweet pie board so you can find it later during baking season.

And if you try it, tell me how it went in the comments. I love hearing what kind of honey you used, or if you found a twist that made it your own. Questions are always welcome. That’s how this community grows.

---