Salted Honey Pie Recipe

Introduction

Salted Honey Pie is a luscious dessert that balances the rich sweetness of honey with a touch of flaky sea salt. With a creamy custard filling nestled in a flaky pie crust, this treat is both indulgent and comforting. Perfect for any occasion, it’s a delightful twist on a classic custard pie.

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 deep dish or 9-inch pie pan. Chill it in the refrigerator while making the filling to ensure it bakes evenly and holds the custard.
2. Step 2: In a medium saucepan over medium heat, combine heavy cream, brown sugar, cornstarch, and salt. Stir constantly until the mixture comes to a rolling boil and thickens slightly.
3. Step 3: Remove the saucepan from heat. Temper the egg yolks by slowly whisking in a small amount of the hot cream mixture, then gradually add more until smooth and combined, preventing the eggs from scrambling.
4. Step 4: Pour the egg mixture back into the saucepan with the remaining cream mixture. Stir in honey and vanilla extract until fully incorporated.
5. Step 5: Pour the warm custard filling evenly into the chilled pie crust, spreading to avoid air pockets.
6. Step 6: Bake at 375°F (190°C) for 40-45 minutes until the filling bubbles and the top browns slightly. The pie may jiggle when removed; it will firm up as it cools.
7. Step 7: Let the pie cool to room temperature, then refrigerate until fully chilled and set.
8. Step 8: Before serving, sprinkle flaky sea salt generously over the top to enhance the honey’s sweetness with a salty crunch.
9. Step 9: Slice into 8-10 portions and serve chilled for the best texture and flavor.

Tips & Variations

• For added texture, sprinkle a little sugar on the pie crust before baking to create a sweet, crunchy topping.
• Use a homemade pie crust for a flakier texture, but be sure to chill it well to prevent shrinking.
• Substitute honey with maple syrup for a different sweet note, though the flavor profile will change.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat slices gently in a microwave for a few seconds if you prefer it warm, but it’s best enjoyed chilled to maintain the custard’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, a refrigerated store-bought pie crust works well and saves time. Just be sure to chill it before filling to help it hold its shape.

Why do I need to temper the eggs?

Tempering prevents the eggs from cooking too quickly and curdling when added to the hot cream mixture, ensuring a smooth, silky custard.

Salted Honey Pie Recipe

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4.9 from 105 reviews

Salted Honey Pie is a luscious dessert featuring a creamy custard filling infused with rich honey and vanilla flavors, crowned with a crispy flaky pie crust and a sprinkle of flaky sea salt. This pie offers a perfect balance of sweet and salty, with a smooth, caramel-like custard that sets beautifully after baking and chilling. Ideal for any occasion, this elegant yet comforting pie highlights the natural sweetness of honey enhanced by a savory salt finish.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours (including chilling time)
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie Crust

• 1 refrigerated or homemade pie crust (8-inch deep dish or 9-inch 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 teaspoon salt
• 1/2 cup (120 ml) honey
• 2 teaspoons vanilla extract

For Finishing

• Flaky sea salt, for sprinkling

Instructions

1. Prepare the Pie Crust: Place your pie crust into a deep dish 8-inch or 9-inch pie pan. Chill it in the refrigerator while preparing the filling to ensure the crust stays cold, helping it bake evenly and hold shape. Optionally, sprinkle some sugar on top for a sweet crunch after baking.
2. Heat the Cream Mixture: In a medium saucepan, combine heavy cream, brown sugar, cornstarch, and salt. Heat over medium heat, stirring constantly until it reaches a rolling boil and begins to thicken slightly. The mixture should develop a rich caramel aroma as the sugar dissolves and thickening begins.
3. Temper the Eggs: Remove the cream mixture from heat. Slowly ladle a small amount of the hot cream into the beaten egg yolks while whisking constantly to gently warm the eggs and prevent curdling. Gradually add more cream until fully blended and smooth.
4. Combine the Mixture: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir thoroughly until smooth, then add honey and vanilla extract, mixing to fully incorporate these flavorings.
5. Fill the Pie Crust: Pour the warm, smooth custard into the chilled pie crust, distributing evenly to avoid air pockets for an even texture throughout.
6. Bake the Pie: Preheat the oven to 375°F (190°C). Bake the pie for 40-45 minutes. The custard will bubble and the top will begin to brown, indicating it is cooking through. The edges of the crust should turn golden. The filling may still jiggle slightly when done.
7. Cool and Set: Remove the pie from the oven and let it cool to room temperature on the counter. Then refrigerate until completely chilled and firm, allowing the custard to set for optimal texture and flavor melding.
8. Finish with Sea Salt: Just before serving, sprinkle a generous amount of flaky sea salt over the top to enhance the honey’s sweetness and add a pleasing salty crunch.
9. Serve and Enjoy: Slice the pie into 8-10 portions and serve chilled. Experience the creamy custard, sweet honey, flaky crust, and salty finish in every bite.

Notes

• Do not pre-bake the pie crust; chilling before baking helps prevent shrinking and ensures even baking with the custard filling.
• Constant stirring during heating is essential to prevent lumps and ensure a smooth custard.
• Tempering the eggs carefully is crucial to avoid scrambling and achieve a silky custard.
• Allowing the pie to cool fully and refrigerating it before serving helps the filling set perfectly.
• Use flaky sea salt rather than fine salt for texture and balanced saltiness.
• The pie is best served chilled but can be stored in the refrigerator for up to 3 days.

Keywords: Salted Honey Pie, Honey Custard Pie, Flaky Pie Crust, Sweet and Salty Dessert, Creamy Honey Pie