honey lavender custard pie

Silky Honey Lavender Custard Pie Recipe with a Floral Twist

BySarah Miller

So you’re craving something elegant and cozy at the same time—like fancy tea party vibes but also curl-up-on-the-couch energy?

Same. That’s exactly where Honey Lavender Custard Pie walks in, wearing a soft cardigan and carrying a bouquet of calm.

It’s floral, creamy, lightly sweet, and honestly? Way easier than it sounds. Don’t let the lavender scare you—it’s not soap, it’s magic.

Why This Recipe Is Awesome

First of all, this pie feels bougie without actually being hard. Love that for us. You get silky custard, gentle honey sweetness, and just enough lavender to make people go, “Wait…what is that flavor?”

Second, it’s surprisingly idiot-proof. Custard pies sound intimidating, but this one behaves if you treat it nicely. No dramatic curdling, no culinary breakdowns.

Third, it’s memorable. Chocolate pies are great, but this one? This is the pie people ask about again. IMO, that’s peak dessert energy.

Ingredients You’ll Need

For the crust:

  • 1 unbaked 9-inch pie crust (homemade or store-bought—no judgment)

For the custard filling:

  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • 1 tablespoon culinary lavender buds (not the candle kind, please)
  • ½ cup honey (use a mild one so it doesn’t overpower everything)
  • 4 large eggs
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Optional but lovely:

  • Extra lavender buds or whipped cream for garnish

Step-by-Step Instructions

honey lavender custard pie1
  1. Preheat and prep.
    Preheat your oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie dish. Crimp the edges like you know what you’re doing—or like you don’t, both are fine.
  2. Infuse the milk.
    In a saucepan, combine milk, cream, honey, and lavender buds. Warm gently over medium heat until steaming, not boiling. Turn off heat and let it steep for 10 minutes so the lavender can do its thing.
  3. Strain and cool slightly.
    Strain out the lavender buds and discard them. Let the infused milk cool for a few minutes—hot milk plus eggs equals scrambled eggs, and no one wants that.
  4. Whisk the custard base.
    In a bowl, whisk eggs, sugar, cornstarch, salt, and vanilla until smooth. Slowly pour in the warm milk mixture while whisking constantly. Go slow. This is not a race.
  5. Fill the crust.
    Pour the custard filling into the prepared pie crust. Tap the dish gently to release air bubbles because we’re classy like that.
  6. Bake gently.
    Bake for 40–45 minutes until the edges are set and the center has a slight jiggle. Think “Jell-O wobble,” not “liquid panic.”
  7. Cool completely.
    Let the pie cool at room temperature, then chill for at least 2 hours. Custard pies need beauty sleep too.
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Common Mistakes to Avoid

honey lavender custard pie2
  • Using too much lavender. More is not better here. You want subtle floral notes, not a spa facial.
  • Skipping the straining step. Lavender buds in your custard will feel…confusing.
  • Overbaking. A cracked custard is a sad custard. Pull it when the center still jiggles slightly.
  • Pouring hot milk into eggs too fast. That’s how you accidentally invent lavender scrambled eggs. Rookie mistake.

Alternatives & Substitutions

  • No lavender? Try chamomile or Earl Grey for a similar calming vibe.
  • Honey substitute: Maple syrup works, but the flavor will change (still good, just different).
  • Dairy-free: Use full-fat coconut milk and coconut cream. It’ll taste tropical, but honestly? Still delicious.
  • Crust swap: Graham cracker crust turns this into a totally different—but equally great—dessert.

Honey Lavender Custard Pie (per slice, approx.)

  • Calories: 320–350 kcal
  • Carbohydrates: 40–45g
  • Protein: 6–7g
  • Fat: 16–18g
  • Sugar: 28–32g
  • Fiber: 1–2g

Naturally sweetened with honey, rich in calcium from milk and eggs, and lightly infused with lavender for flavor—not calories.

FAQ (Frequently Asked Questions)

Can I taste the lavender?
Yes—but gently. It whispers, it doesn’t shout. If it tastes like soap, something went wrong.

Can I make this ahead of time?
Absolutely. It’s actually better the next day once fully chilled.

Do I need culinary lavender?
Yes. Please don’t raid your bathroom drawer. Culinary lavender exists for a reason.

Can I use store-bought crust?
Of course. This pie is about balance, not suffering.

Why is my custard runny?
Probably underbaked or not chilled long enough. Give it time—it firms up as it cools.

Can I add whipped cream on top?
You can, and you should. Lightly sweetened whipped cream is elite here.

See also  The Easiest One-Pan Chocolate Pudding You’ll Ever Make

Final Thoughts

Honey Lavender Custard Pie is the kind of dessert that feels soft, calm, and quietly impressive. It’s not screaming for attention—it’s just confidently delicious.

Perfect for spring gatherings, afternoon tea, or when you want to feel like the main character in a cozy novel.

So go ahead. Make the pie. Let it chill. Slice it dramatically. Impress someone—or just sit on the couch and eat it yourself. No judgment. You’ve earned it.

If you want, I can also give you prep time, cook time, and total time, or Pinterest-friendly titles for this recipe. Just say the word.

honey lavender custard pie
Print Recipe

Honey Lavender Custard Pie

Prep Time20 minutes
Cook Time24 minutes
Chill Time2 hours
Total Time3 hours 5 minutes

Ingredients

  • For the crust:
  • 1 unbaked 9-inch pie crust homemade or store-bought—no judgment
  • For the custard filling:
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • 1 tablespoon culinary lavender buds not the candle kind, please
  • ½ cup honey use a mild one so it doesn’t overpower everything
  • 4 large eggs
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional but lovely:
  • Extra lavender buds or whipped cream for garnish

Instructions

  • Preheat and prep.
  • Preheat your oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie dish. Crimp the edges like you know what you’re doing—or like you don’t, both are fine.
  • Infuse the milk.
  • In a saucepan, combine milk, cream, honey, and lavender buds. Warm gently over medium heat until steaming, not boiling. Turn off heat and let it steep for 10 minutes so the lavender can do its thing.
  • Strain and cool slightly.
  • Strain out the lavender buds and discard them. Let the infused milk cool for a few minutes—hot milk plus eggs equals scrambled eggs, and no one wants that.
  • Whisk the custard base.
  • In a bowl, whisk eggs, sugar, cornstarch, salt, and vanilla until smooth. Slowly pour in the warm milk mixture while whisking constantly. Go slow. This is not a race.
  • Fill the crust.
  • Pour the custard filling into the prepared pie crust. Tap the dish gently to release air bubbles because we’re classy like that.
  • Bake gently.
  • Bake for 40–45 minutes until the edges are set and the center has a slight jiggle. Think “Jell-O wobble,” not “liquid panic.”
  • Cool completely.
  • Let the pie cool at room temperature, then chill for at least 2 hours. Custard pies need beauty sleep too.

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