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honey lavender custard pie
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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.