Description

Salted Honey Pie is a luscious dessert that harmoniously blends the rich sweetness of honey with a subtle salty finish. Featuring a creamy custard filling made from heavy cream, honey, and vanilla, set in a flaky pie crust, this pie offers a perfect balance of smooth texture and a caramel-like depth of flavor. The flaky sea salt sprinkled on top enhances the sweetness and adds a sophisticated touch, making it an irresistible treat for any occasion.

Ingredients

Scale

Pie Crust

1 refrigerated or homemade pie crust (8-inch or 9-inch deep dish pie pan)

Custard Filling

4 large egg yolks, lightly beaten
2 1/2 cups (600 ml) heavy whipping cream
2/3 cup (150 g) packed light brown sugar
1/3 cup (45 g) cornstarch, sifted
1/2 tsp salt
1/2 cup (120 ml) honey
2 tsp vanilla extract

Topping

Flaky sea salt, for sprinkling

Instructions

Prepare the Pie Crust: Place the pie crust in an 8-inch or 9-inch deep dish pie pan and chill in the refrigerator. No pre-baking is required. Chilling the crust helps it bake evenly and prevents shrinking, ensuring a flaky texture. You may optionally sprinkle sugar on top for added sweet crunch.
Heat the Cream Mixture: In a medium saucepan over medium heat, combine heavy cream, brown sugar, cornstarch, and salt. Stir constantly as the mixture heats to a rolling boil, watching as it thickens and the brown sugar aroma fills your kitchen. Continue stirring to avoid lumps.
Temper the Eggs: Remove the cream mixture from heat. Slowly ladle small amounts of the hot cream into the beaten egg yolks while whisking steadily to gently warm the eggs and prevent curdling. Continue until fully combined and smooth.
Combine the Mixture: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir thoroughly to combine. Add honey and vanilla extract, mixing well to infuse the custard with sweet, aromatic flavors.
Fill the Pie Crust: Pour the warm custard filling into the chilled pie crust, spreading evenly to avoid air pockets. The filling should be warm but not hot.
Bake the Pie: Bake at 375°F (190°C) for 40-45 minutes. The pie will bubble and the top will brown slightly, with the edges turning golden. The filling might be slightly jiggly when removed but will firm as it cools. Avoid overbaking to prevent a grainy texture.
Cool and Set: Let the pie cool at room temperature until set, then refrigerate until completely chilled and firm to enhance flavor melding and custard texture.
Finish with Sea Salt: Just before serving, sprinkle a generous amount of flaky sea salt on top to balance the honey’s sweetness and add a burst of mild saltiness and crunch.
Serve and Enjoy: Slice into 8-10 portions and serve chilled. The pie features a creamy, smooth custard with perfectly balanced sweet and salty flavors against a crunchy flaky crust.

Notes

Ingredient Substitutions: Substitute heavy cream with full-fat coconut milk for a dairy-free version. Experiment with different honey varieties like clover, wildflower, or lavender for unique flavor profiles. Dark honey or mixing honey with maple syrup can add depth.
Pie Crust Variations: Use homemade crust for best flavor and flakiness or store-bought for convenience. Gluten-free pie crust or graham cracker crust are great alternatives for dietary preferences and texture variances.
Topping Ideas: Enhance with whipped cream, toasted nuts (pecans or almonds), or caramel sauce for added texture and flavor.
Serving Suggestions: Perfect for holidays and casual dinners alike. Pair with coffee, sweet Riesling or Moscato wine, or a scoop of vanilla ice cream for an indulgent dessert experience.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Salted honey pie, honey custard pie, flaky pie crust, creamy custard dessert, sweet and salty pie, homemade honey pie, easy honey pie recipe