I love making Honey Pie on slow weekends. I keep the filling rich and simple so the honey shines, and I often pair it with a slice of my favorite cornbread cake with whipped honey buttercream for a sweet table.
Dad James first taught me to brush the crust with egg wash so it gets a warm color. He always smiled when the house smelled of honey and butter.
Your Ingredients List
- 1 ¼ cups gluten-free flour (or regular all-purpose flour)
- ¼ teaspoon salt (for crust)
- 1 tablespoon sugar (for crust)
- ½ cup unsalted butter, cold and cubed (for crust)
- 1 teaspoon vinegar (for crust)
- 3–4 tablespoons ice water (as needed for crust)
- 3 large eggs (room temperature)
- ½ cup honey (preferably wild blossom or floral)
- ½ teaspoon ground cinnamon
- 2 tablespoons cornstarch
- ⅛ teaspoon salt (for filling)
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon vanilla extract
- 1 ½ cups ricotta cheese (or traditional myzithra, drained if watery)
- extra honey and cinnamon (for garnish)
My Go-To Equipment
- 9-inch pie dish
- rolling pin and two sheets of parchment
- food processor or pastry cutter
- mixing bowls and whisk
- pie weights or dried beans
- wire rack
The Simple Steps to Follow
- Preheat oven to 400°F (200°C).
- Combine flour, salt, and sugar in a food processor.
- Add cold cubed butter and pulse until coarse crumbs form.
- Drizzle in vinegar and ice water, pulsing until dough holds.
- Form dough into two discs, wrap, and chill briefly.
- Roll one disc between parchment to fit a 9-inch pie dish.
- Prick the crust with a fork and chill for 15 minutes.
- Line crust with parchment and pie weights and par-bake at 400°F for 10 minutes.
- Remove weights, brush with an egg wash, and let the crust cool.
- Lower oven to 350°F (175°C).
- Whisk eggs and honey until pale and fluffy.
- Add cinnamon, cornstarch, salt, lemon juice, and vanilla; mix smooth.
- Fold in ricotta until creamy and even.
- Pour filling into the cooled crust and bake 25–35 minutes until set but slightly jiggly.
- Cool on a wire rack for 1–2 hours and then chill for clean slices.
- Before serving, drizzle with extra honey and dust with cinnamon.
Healthy Twists on a Classic
I replace half the ricotta with low-fat cottage cheese or add a spoon of Greek yogurt to lighten the filling. For a cozy spread, serve a thin slice beside my skillet sides like creamy honey butter skillet corn.
Serving Suggestions From My Table
I like thin slices at room temperature with a small drizzle of extra honey and a dusting of cinnamon. I also serve the pie with a bowl of delicious ricotta dip with hot honey for guests who love extra honey notes.
Getting It Just Right
Let the pie cool fully before you slice to avoid a runny center. If the top browns too fast, tent with foil. Use room-temperature eggs so the filling mixes smooth and bakes evenly.
How to Store Leftovers
Store leftover Honey Pie covered in the fridge for up to 3 days. For longer storage, freeze wrapped slices up to 2 months and thaw in the fridge overnight before serving.
Enjoy Every Moment
I love the quiet of a kitchen when I bake this pie. Serve it with friends or keep it all to yourself—either way, enjoy the honey warmth.
A Few Common Questions
How do I make Honey Pie crust gluten-free?
Use the gluten-free flour listed and handle the dough gently. Chill well so the crust stays flaky, and par-bake as directed to set the base.
Can I use regular ricotta or myzithra in Honey Pie?
Yes. Regular ricotta works well. If you use myzithra, drain it first if it is watery so the filling does not become thin.
How long does Honey Pie keep and can I freeze it?
Keep the pie in the fridge for up to three days. You can freeze slices for about two months; wrap them well and thaw in the fridge before serving.
Print
Honey Pie
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and simple honey pie with a flaky crust, perfect for a cozy weekend dessert.
Ingredients
- 1 ¼ cups gluten-free flour (or regular all-purpose flour)
- ¼ teaspoon salt (for crust)
- 1 tablespoon sugar (for crust)
- ½ cup unsalted butter, cold and cubed (for crust)
- 1 teaspoon vinegar (for crust)
- 3–4 tablespoons ice water (as needed for crust)
- 3 large eggs (room temperature)
- ½ cup honey (preferably wild blossom or floral)
- ½ teaspoon ground cinnamon
- 2 tablespoons cornstarch
- ⅛ teaspoon salt (for filling)
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon vanilla extract
- 1 ½ cups ricotta cheese (or traditional myzithra, drained if watery)
- Extra honey and cinnamon (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Combine flour, salt, and sugar in a food processor.
- Add cold cubed butter and pulse until coarse crumbs form.
- Drizzle in vinegar and ice water, pulsing until dough holds.
- Form dough into two discs, wrap, and chill briefly.
- Roll one disc between parchment to fit a 9-inch pie dish.
- Prick the crust with a fork and chill for 15 minutes.
- Line crust with parchment and pie weights and par-bake at 400°F for 10 minutes.
- Remove weights, brush with an egg wash, and let the crust cool.
- Lower oven to 350°F (175°C).
- Whisk eggs and honey until pale and fluffy.
- Add cinnamon, cornstarch, salt, lemon juice, and vanilla; mix smooth.
- Fold in ricotta until creamy and even.
- Pour filling into the cooled crust and bake 25–35 minutes until set but slightly jiggly.
- Cool on a wire rack for 1–2 hours and then chill for clean slices.
- Before serving, drizzle with extra honey and dust with cinnamon.
Notes
Let the pie cool fully before slicing to avoid a runny center. If the top browns too fast, tent with foil. Use room-temperature eggs for smooth mixing.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 130mg
Keywords: honey pie, dessert, baking, sweet pie, honey recipe