Crispy Burnt Honey Pie with Flaky Oat Crust

Crispy Burnt Honey Pie with Flaky Oat Crust is the ultimate dessert that combines a crispy, flaky oat crust with a gooey, burnt honey filling. After making this pie dozens of times, I’ve mastered the perfect balance of bitter and sweet. The trick I discovered is to burn the honey just enough to bring out its nutty, complex flavors. Keep reading for my best tips on making this pie perfect every time. If you love recipes like this, you’ll also enjoy Refreshing White Christmas Mojitos with Coconut and Mint and Dr Pepper Brownies with Rich Chocolate Sauce Recipe.

What You'll Need for Crispy Burnt Honey Pie with Flaky Oat Crust

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 1/4 cups all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2-3 tablespoons ice water
• 1 1/2 cups honey
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• Optional: Whipped cream or vanilla ice cream, for serving

How to Make Crispy Burnt Honey Pie with Flaky Oat Crust

1. Make the pie crust: In a food processor, combine flour, oats, salt, and cold cubed butter. Pulse until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, pulsing until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Prepare the honey filling: In a saucepan, combine honey, heavy cream, vanilla extract, and baking soda. Bring to a boil, then reduce heat to medium and let it simmer for 10-15 minutes, stirring occasionally. The honey will start to darken and thicken. Remove from heat and let it cool slightly.
3. Assemble and bake the pie: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to a 12-inch circle. Transfer the dough to a 9-inch pie dish. Pour the cooled honey filling into the crust. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
4. Cool and serve: Let the pie cool completely on a wire rack before slicing. Serve with whipped cream or vanilla ice cream.

Storing & Reheating Crispy Burnt Honey Pie with Flaky Oat Crust

Short-Term Storage

Store in an airtight container in the fridge. Store leftover pie in the refrigerator for up to 5 days. Make-ahead tip: You can make the pie dough up to 2 days ahead and the honey filling up to 1 day ahead.

Freezing Crispy Burnt Honey Pie with Flaky Oat Crust

You can freeze the unbaked pie crust for up to 2 months. Bake as usual, adding a few minutes to the baking time.

How to Reheat Without Drying It Out

Oven: Reheat slices in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheating in the microwave will make the crust soggy. It's best to reheat in the oven.

Recipe Notes

• Chef tip: For a deeper flavor, you can add a pinch of salt to the honey filling.
• Best substitution: You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier crust.
• Make-ahead: You can make the pie dough up to 2 days ahead and the honey filling up to 1 day ahead.
• Scaling: This recipe can be halved to make a smaller pie or doubled to make a larger one.
• Troubleshooting: If your pie crust is shrinking in the oven, try docking it with a fork before baking to prevent it from puffing up.

Crispy Burnt Honey Pie with Flaky Oat Crust

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Prep

1 hour, 30 minutes

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Cook

40 minutes

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Total

2 hours, 10 minutes

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Serves

8 servings

Ingredients

Main Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2-3 tablespoons ice water
• 1 1/2 cups honey
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda

Seasonings

• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

Optional Toppings

• Whipped cream or vanilla ice cream, for serving

Instructions

1. Make the pie crust: In a food processor, combine flour, oats, salt, and cold cubed butter. Pulse until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, pulsing until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Prepare the honey filling: In a saucepan, combine honey, heavy cream, vanilla extract, and baking soda. Bring to a boil, then reduce heat to medium and let it simmer for 10-15 minutes, stirring occasionally. The honey will start to darken and thicken. Remove from heat and let it cool slightly.
3. Assemble and bake the pie: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to a 12-inch circle. Transfer the dough to a 9-inch pie dish. Pour the cooled honey filling into the crust. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
4. Cool and serve: Let the pie cool completely on a wire rack before slicing. Serve with whipped cream or vanilla ice cream.

Notes

• Chef tip: For a deeper flavor, you can add a pinch of salt to the honey filling.
• Best substitution: You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier crust.
• Make-ahead: You can make the pie dough up to 2 days ahead and the honey filling up to 1 day ahead.
• Scaling: This recipe can be halved to make a smaller pie or doubled to make a larger one.
• Troubleshooting: If your pie crust is shrinking in the oven, try docking it with a fork before baking to prevent it from puffing up.

Storage

• Fridge: Store leftover pie in the refrigerator for up to 5 days.
• Freezer: You can freeze the unbaked pie crust for up to 2 months. Bake as usual, adding a few minutes to the baking time.
• Oven reheat: Reheat slices in the oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheating in the microwave will make the crust soggy. It's best to reheat in the oven.
• Make ahead: You can make the pie dough up to 2 days ahead and the honey filling up to 1 day ahead.

Nutrition Per Serving

• Calories: 450
• Protein: 4g
• Fat: 15g
• Carbs: 75g
• Fiber: 1g
• Sugar: 60g
• Sodium: 200mg
• Cholesterol: 45mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Burnt Honey Pie with Flaky Oat Crust FAQs

A Warm Final Note

I can’t wait for you to try Crispy Burnt Honey Pie with Flaky Oat Crust and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!