Lavender Honey Cream Pie with Buttery Crust

This Lavender Honey Cream Pie is a charming dessert that brings a touch of elegance and calm to your table. Floral notes from dried culinary lavender mingle with the warm sweetness of honey and rich cream, creating a dessert that feels both luxurious and soothing. The golden, flaky crust gives way to a silky custard filling that’s subtly perfumed and gently sweet — perfect for spring gatherings, afternoon tea, or relaxing after a long day. Each slice offers a balance of creamy texture and aromatic floral hints that pair beautifully with fresh berries or a dusting of powdered sugar. Whether you’re a seasoned baker or stepping into pie-making for the first time, this recipe is impressively simple yet yields impressive results. The aroma that fills your kitchen while this pie sets is unforgettable, making it a dessert that’s as memorable as it is delicious.

Why You’ll Love This Recipe

• Floral-scented and naturally sweet
• Creamy, smooth filling that melts in your mouth
• Buttery crust with perfect flakiness
• Great for special occasions and everyday indulgence
• Beginner-friendly with clear steps

Ingredients

• 1 9-inch pie crust (homemade or store-bought)
• 1 ½ cups heavy cream
• 1 tbsp dried culinary lavender
• 3 large egg yolks
• ¾ cup honey
• 2 tbsp cornstarch
• ½ tsp pure vanilla extract
• ¼ tsp fine salt
• ½ cup whole milk
• 1 cup whipped cream for topping
• Fresh lavender or berries for garnish (optional)

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How to Make Lavender Honey Cream Pie

• Preheat oven to 350°F (175°C) and fit the pie crust into a pie plate.
• Blind-bake crust with pie weights for 15–18 minutes until set and lightly golden.
• Let the crust cool while you prepare the filling.
• In a small saucepan, heat heavy cream and dried lavender over medium heat until it begins to simmer.
• Remove from heat, cover, and let steep 10 minutes for floral infusion.
• In a mixing bowl, whisk together egg yolks, honey, cornstarch, and salt until smooth.
• Slowly pour warm cream through a fine sieve into the egg mixture, whisking constantly.
• Return mixture to the saucepan and cook over medium-low heat, stirring constantly until thickened.
• Stir in vanilla extract and whole milk, then remove from heat.
• Pour warm filling into the baked crust and smooth the top.
• Chill pie in the refrigerator at least 3 hours or until set.
• Top with whipped cream and garnish with fresh lavender or berries before serving.

Recipe Information

Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 8
Cuisine: American Dessert
Course: Dessert

Flavor Profile Breakdown

• Delicate floral essence from lavender
• Lush honey sweetness without cloying
• Creamy, cool, velvety texture
• Buttery, flaky crust contrast
• Light vanilla warmth

Pro Tips for Best Results

• Use only culinary-grade dried lavender — kitchen lavender ensures flavor without bitterness.
• Don’t rush steeping — floral infusion makes a big difference.
• Strain cream thoroughly to avoid gritty bits of lavender.
• Cool filling slightly before chilling to prevent condensation.
• Serve chilled for clean, creamy slices.

Variations & Substitutions

• Swap lavender with lemon zest for citrus cream pie.
• Use maple syrup instead of honey for an autumn twist.
• Add a graham cracker crust for a sweeter base.
• Top with toasted almonds for crunch.
• Replace whipped cream with honey mascarpone for richness.

Common Mistakes to Avoid

• Boiling cream too rapidly — gentle simmer is key.
• Skipping the straining step — this avoids floral bits in the filling.
• Overbaking the crust — dry crust can crack under filling.
• Adding cold milk straight away — temper it slowly.
• Cutting before fully chilled — it will not hold shape.

Serving Suggestions

• Pair each slice with fresh raspberries or blueberries.
• Serve with herbal tea or light dessert wine.
• Dust with powdered sugar for a classic finish.
• Present on pretty pastel plates for teatime charm.
• Offer lemon sorbet on the side for contrast.

Storage & Reheating Tips

• Cover and refrigerate leftover pie up to 4 days.
• Avoid freezing after whipped cream topping — it alters texture.
• If crust softens, warm slice briefly in a 300°F (150°C) oven for 5 minutes.
• Store garnishes separate to preserve freshness.

Nutrition Information (Approximate)

Calories: 390 kcal
Protein: 6 g
Carbohydrates: 35 g
Fat: 27 g
Fiber: 1 g
Sugar: 28 g
Sodium: 150 mg

Final Thoughts

This Lavender Honey Cream Pie strikes a beautiful balance between floral elegance and classic dessert comfort. Its rich, silky filling sits in a tender crust that makes every forkful delightful. With gentle sweetness and an inviting aroma, this pie is sure to become a favorite for celebrations and cozy evenings alike. Once you try it, the delicate flavor interplay of honey and lavender will become a go-to inspiration for your dessert repertoire.

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FAQs

Can I use fresh lavender instead of dried?
Fresh lavender can be used, but reduce the amount — fresh flowers are more potent and can overpower the flavor.

What can I serve with this pie besides whipped cream?
Light citrus sorbets, vanilla ice cream, or fresh berries enhance the floral and sweet notes.

Is this pie suitable for guests with dietary restrictions?
This version is not gluten-free or dairy-free, but you can use gluten-free crust and dairy alternatives to adapt.

Why did my filling turn out grainy?
Overheating or failing to strain the lavender infusion can cause texture issues — gentle heat and straining help smooth filling.

How far ahead can I prepare this pie?
You can make the filling and bake the crust a day ahead, then assemble and chill on the day you want to serve.