Salted Honey Pie: A Perfect Blend of Sweet and Salty Recipe
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4.9 from 4 reviews
Salted Honey Pie is a luscious dessert combining a flaky pie crust with a rich, creamy custard filling infused with honey and vanilla. The perfect balance of sweet and salty is achieved by a final sprinkle of flaky sea salt, creating an indulgent treat ideal for any occasion.
Total Time:1 hour 15 minutes
Yield:8 servings
Ingredients
Pie Crust
1 deep dish 8-inch pie crust or 1 9-inch pie crust (store-bought or homemade)
Custard Filling
1 1/2 cups heavy whipping cream
3/4 cup brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
4 large egg yolks
1/3 cup honey
1 teaspoon vanilla extract
Topping
1 tablespoon flaky sea salt
Instructions
Prepare the Pie Crust: Place the unbaked pie crust in a deep dish 8-inch or 9-inch pie pan and chill it in the refrigerator while you prepare the filling to help it bake evenly and prevent shrinking. Optionally, sprinkle a bit of sugar on top for extra flavor.
Heat the Cream Mixture: In a medium saucepan over medium heat, combine heavy cream, brown sugar, cornstarch, and salt. Stir constantly until the mixture reaches a rolling boil and thickens slightly, taking care to avoid lumps.
Temper the Eggs: Remove the cream mixture from heat. Slowly ladle some of the hot cream into the egg yolks while whisking constantly, gradually adding more until smooth, to prevent the eggs from scrambling.
Combine the Mixture: Pour the tempered egg mixture back into the saucepan with the remaining cream. Stir thoroughly, then add honey and vanilla extract, mixing to combine evenly.
Fill the Pie Crust: Pour the warm custard filling into the chilled pie crust, spreading evenly to avoid air pockets.
Bake the Pie: Bake the pie in a preheated 375°F oven for 45 minutes until the top is golden and the filling bubbles. The pie may be slightly jiggly when done.
Cool and Set: Let the pie cool to room temperature on the counter, then refrigerate until completely chilled and firm.
Finish with Sea Salt: Sprinkle flaky sea salt over the top of the pie just before serving.
Serve and Enjoy: Slice the pie into 8-10 portions and serve chilled for a creamy, texturally balanced dessert.
Notes
Ensure the pie crust is well chilled before filling to prevent shrinking during baking.
Temper the eggs slowly to avoid curdling the custard.
Do not overbake to keep the custard smooth and creamy.
Use flaky sea salt for the best texture contrast and flavor enhancement.
Leftover pie can be stored covered in the refrigerator for up to 3 days.
For a gluten-free option, use a gluten-free pie crust.
