Salted Honey Pie Recipe

Introduction

This Salted Honey Pie is a decadent dessert combining the rich sweetness of honey with a hint of sea salt. Its smooth, creamy filling nestled in a tender pie crust makes for an irresistible treat perfect for any occasion.

Ingredients

• Pie crust, refrigerated or homemade
• 4 large egg yolks, lightly beaten
• 2 1/2 cups (600ml) heavy whipping cream
• 2/3 cup (150g) packed light brown sugar
• 1/3 cup (45g) cornstarch, sifted
• 1/2 tsp salt
• 1/2 cup (120ml) honey
• 2 tsp vanilla extract
• Flaky sea salt, for sprinkling

Instructions

1. Step 1: Prepare the pie crust by placing it in a deep dish 8-inch or a 9-inch pie pan and refrigerate. Do not prebake the crust. Preheat your oven to 375°F (190°C).
2. Step 2: Lightly beat the egg yolks and set them aside in a large bowl.
3. Step 3: In a medium saucepan, combine the heavy cream, brown sugar, sifted cornstarch, and salt. Heat over medium heat, stirring continuously until the mixture reaches a rolling boil and starts to thicken.
4. Step 4: Remove the saucepan from the heat once boiling.
5. Step 5: Temper the eggs by slowly adding a small amount of the hot cream mixture to the beaten yolks while whisking constantly. Gradually add more until all the cream mixture is combined smoothly with the eggs.
6. Step 6: Stir in the honey and vanilla extract into the custard until fully blended.
7. Step 7: Pour the filling into the chilled pie crust.
8. Step 8: Bake for 40 to 45 minutes. The filling will bubble and the top will begin to brown.
9. Step 9: Remove the pie from the oven. It may appear jiggly; allow it to cool at room temperature. The filling will firm up as it cools.
10. Step 10: Refrigerate the pie until fully chilled and set.
11. Step 11: Just before serving, sprinkle flaky sea salt over the pie to enhance the flavors.

Tips & Variations

• Use a high-quality honey for the best flavor—wildflower or clover honey works wonderfully.
• If you prefer a nuttier twist, add a handful of toasted pecans on top before serving.
• For an extra flaky crust, brush the edges with a beaten egg white before baking.

Storage

Store the salted honey pie covered in the refrigerator for up to 3 days. Reheat is not recommended as it may alter the texture; instead, enjoy it chilled for the best creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, a refrigerated or frozen store-bought pie crust works well for this recipe and saves time.

Why shouldn’t I prebake the crust?

This pie filling cooks thoroughly in the oven, and prebaking the crust may cause it to become too dry or crisp. Chilling the crust before filling helps maintain a tender texture.

Salted Honey Pie Recipe

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★★★★★

4.7 from 100 reviews

• Author: lilan
• Total Time: 4 hours (including chilling time)
• Yield: 8 servings 1x

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Description

This Salted Honey Pie is a luscious and creamy dessert featuring a rich honey-infused custard filling nestled in a flaky pie crust. The combination of sweet honey and a touch of flaky sea salt creates a perfect balance of flavors, making it a delightful treat for any occasion.

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Ingredients

Scale 1x2x3x

Pie

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

Filling

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

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Instructions

1. Prepare the crust: Place the pie crust into a deep dish 8-inch pie pan or a 9-inch pie pan and refrigerate it. Do not prebake the crust. Preheat the oven to 375°F (190°C).
2. Beat the egg yolks: Lightly beat the 4 large egg yolks in a large bowl and set aside.
3. Make the filling base: In a medium saucepan over medium heat, combine the heavy whipping cream, packed light brown sugar, sifted cornstarch, and salt. Stir continuously until the mixture reaches a rolling boil and starts to thicken.
4. Remove from heat: Once the mixture is boiling and thickened, take the saucepan off the heat.
5. Temper the egg yolks: Gradually add a small amount of the hot cream mixture into the beaten egg yolks while whisking vigorously to prevent curdling. Repeat with a bit more cream mixture. Then pour all the tempered egg yolk mixture back into the saucepan with the remaining cream mixture and stir until smooth and combined.
6. Add honey and vanilla: Stir in the honey and vanilla extract until fully incorporated into the custard filling.
7. Fill the pie crust: Pour the custard filling into the chilled pie crust, spreading it evenly.
8. Bake the pie: Place the pie in the preheated oven and bake for 40 to 45 minutes. The pie will bubble and the top will begin to brown.
9. Cool the pie: Remove the pie from the oven; it will be quite jiggly. Allow it to cool on the counter to room temperature, where it will begin to firm up.
10. Refrigerate to set: Once at room temperature, refrigerate the pie until it is cold and fully set, approximately 3-4 hours or overnight.
11. Serve: Just before serving, sprinkle the pie generously with flaky sea salt to enhance the flavor contrast.

Notes

• Do not prebake the pie crust; it cooks perfectly with the filling in the oven.
• Tempering the eggs is crucial to avoid scrambled eggs in the filling.
• Use high-quality honey for the best flavor impact.
• The pie needs thorough chilling to properly set the custard texture.
• Flaky sea salt adds a lovely finish by balancing the sweetness.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Salted Honey Pie, honey pie, custard pie, flaky pie crust, sweet dessert, creamy pie, honey custard, holiday dessert