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Salted Honey Pie Recipe

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★★★★★

4.4 from 54 reviews

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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/salted-honey-pie-recipe/