Salted Honey Pie Recipe

Introduction

Salted Honey Pie is a delightful dessert that perfectly balances sweet and salty flavors with a rich, creamy custard and a flaky crust. The subtle caramel notes from honey and a sprinkle of flaky sea salt make this pie an irresistible treat for any occasion.

Ingredients

• Pie crust (refrigerated or homemade)
• 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
• Flaky sea salt, for sprinkling

Instructions

1. Step 1: Prepare the pie crust in an 8-inch or 9-inch pie pan. Chill it in the refrigerator while preparing the filling to ensure even baking and prevent shrinking. Optionally, sprinkle sugar on the crust for a sweet crunch.
2. Step 2: In a medium saucepan, combine the heavy cream, brown sugar, cornstarch, and salt. Heat over medium heat, stirring constantly until the mixture reaches a rolling boil and thickens slightly.
3. Step 3: Remove the cream mixture from heat. Slowly ladle some hot mixture into the beaten egg yolks, whisking constantly to temper the eggs. Gradually add more to fully combine without scrambling the eggs.
4. Step 4: Pour the tempered egg mixture back into the saucepan with the remaining cream. Stir well, then add honey and vanilla extract, mixing until smooth and fully incorporated.
5. Step 5: Pour the warm custard filling evenly into the chilled pie crust, spreading to avoid air pockets for an even texture and flavor.
6. Step 6: Bake the pie at 375°F (190°C) for 40-45 minutes. The filling will bubble and the top will turn golden brown. The pie may jiggle slightly when done but will firm as it cools.
7. Step 7: Allow the pie to cool to room temperature, then refrigerate until fully chilled and set, ensuring the custard firms properly.
8. Step 8: Before serving, sprinkle a generous amount of flaky sea salt over the pie to enhance the sweet and salty contrast.
9. Step 9: Slice into 8-10 portions and serve chilled for a creamy, flavorful dessert experience.

Tips & Variations

• For a deeper honey flavor, try using a darker honey like buckwheat or chestnut honey.
• If you prefer a sweeter crust, sprinkle sugar on the crust edges before baking for added crunch.
• Use a homemade pie crust for a flaky texture and richer flavor, but be sure to chill it well before baking.
• To add a touch of warmth, stir in a pinch of cinnamon or nutmeg into the custard mixture before baking.
• If you want to reduce sweetness, decrease the brown sugar slightly and balance with extra sea salt on top.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the custard’s texture. Reheat is not recommended as it may alter the smooth consistency. Serve directly from the fridge for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a pre-baked pie crust for this recipe?

Yes, you can use a pre-baked crust, but this recipe works well with an unbaked crust that chills before filling. Just ensure the crust is fully chilled to prevent shrinking and maintain flakiness.

What if my custard filling is too runny after baking?

The custard sets as it cools, so a slight jiggle when it comes out of the oven is normal. If it remains too runny after chilling, the pie may need additional refrigeration time to fully set.

Salted Honey Pie Recipe

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Salted Honey Pie is a delightful dessert that perfectly balances sweet and salty flavors with a creamy honey-infused custard filling inside a flaky pie crust. This pie features a smooth, rich custard made with heavy cream, brown sugar, and honey, baked to a golden finish and topped with flaky sea salt to enhance the complex caramel and vanilla notes. Ideal for special occasions or year-round indulgence, the pie offers a satisfying textural contrast between the silky filling and crisp crust.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes plus chilling time
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

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

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 teaspoon salt
• 1/2 cup (120 ml) honey
• 2 teaspoons vanilla extract
• Flaky sea salt, for sprinkling on top

Instructions

1. Prepare the Pie Crust: Place your refrigerated or homemade pie crust into a deep dish 8- or 9-inch pie pan. Chill it in the refrigerator while you prepare the filling to ensure a flaky crust that holds up to the custard. Optionally, sprinkle sugar over the crust for a sweet-crunchy finish when baked.
2. Heat the Cream Mixture: In a medium saucepan over medium heat, combine heavy whipping cream, brown sugar, sifted cornstarch, and salt. Stir constantly as you heat, bringing the mixture to a rolling boil. Watch closely as it thickens slightly, taking in the warm aroma of caramelizing brown sugar.
3. Temper the Eggs: Remove the saucepan from heat. To avoid scrambling, slowly temper the beaten egg yolks by gradually whisking in small amounts of the hot cream mixture until smooth and fully combined.
4. Combine the Mixture: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir well to combine. Add the honey and vanilla extract, stirring until fully incorporated, resulting in a smooth custard with a warm caramel flavor.
5. Fill the Pie Crust: Pour the warm but not hot custard filling evenly into the chilled pie crust, spreading to avoid air pockets. The mixture should appear thick, creamy, and pale golden.
6. Bake the Pie: Preheat your oven to 375°F (190°C). Bake the pie for 40 to 45 minutes until the filling bubbles and the top turns golden brown. The edges of the crust should also brown. The pie might jiggle slightly when removed but will firm as it cools. Avoid overbaking to prevent a grainy texture.
7. Cool and Set: Allow the pie to cool at room temperature until it begins to set. Then refrigerate until completely chilled and firm, which helps the custard fully develop its luscious texture and flavor.
8. Finish with Sea Salt: Just before serving, generously sprinkle flaky sea salt over the pie’s surface. This salty crunch enhances the honey’s sweetness and enriches the overall flavor complexity.
9. Serve and Enjoy: Slice the pie into 8 to 10 portions. Serve chilled to experience the perfect balance of smooth honey custard, flaky crust, and savory finish from the sea salt.

Notes

• Chilling the pie crust before filling is essential for preventing shrinkage during baking and achieving a flaky texture.
• Tempering the egg yolks properly is critical to avoid curdling or scrambling the custard.
• Do not overbake the pie to maintain a smooth custard texture; slight jiggle when done is normal.
• Use high-quality honey for best flavor impact.
• Flaky sea salt, not regular table salt, is recommended for the finishing touch due to its texture and burst of flavor.
• The pie is best served fully chilled for optimal custard setting and flavor melding.

Keywords: Salted honey pie, honey pie, custard pie, sweet and salty dessert, flaky pie crust, honey custard, vanilla custard pie, homemade dessert