This Salted Whiskey Honey Pie combines a flaky homemade crust with a rich, buttery honey filling enhanced by a hint of bourbon and a sprinkle of flaky sea salt. Perfectly balanced between sweet and salty, this pie is a delightful dessert that impresses with its smooth texture and deep flavors.
Total Time:2 hours 15 minutes
Yield:8 servings
Ingredients
Crust
1 1/4 cups all-purpose flour (175g)
2 teaspoons sugar
1/4 teaspoon salt
4 ounces unsalted butter, cubed and chilled (115g)
3–4 tablespoons ice water
Filling
4 ounces unsalted butter, melted (115g)
1/3 cup sugar (45g)
1 tablespoon flour
3/4 teaspoon kosher or sea salt
1 teaspoon vanilla extract
3/4 cup honey (240g)
3 large eggs, at room temperature
1/2 cup heavy cream or crème fraîche (120g)
1 tablespoon apple cider vinegar
3 tablespoons bourbon or whiskey (optional)
Flaky sea salt, to finish
Instructions
Mix Pie Crust Ingredients: In a stand mixer fitted with a paddle attachment, combine flour, sugar, and salt.
Add Butter: Add cubed chilled butter and mix on medium speed until mixture resembles corn kernels.
Add Ice Water: Add 3 tablespoons of ice water and mix on low speed until dough starts to come together; add the final tablespoon if the dough is dry.
Shape Dough: Gather the dough by hand and shape into a disk. Wrap in plastic and refrigerate for at least 1 hour.
Roll Out Dough: On a lightly floured surface, roll chilled dough into a 14-inch round.
Fit Dough to Pie Plate: Transfer dough to a 9-inch pie plate. Trim, leaving about 1 inch overhang; fold overhang under the rim and crimp.
Chill Dough: Refrigerate pie dough for 30 minutes to 1 hour until firm.
Preheat Oven: Preheat oven to 375°F (190°C).
Mix Filling Ingredients: In a mixing bowl, whisk together melted butter, sugar, flour, salt, and vanilla extract.
Add Honey: Stir in honey until smooth.
Temper Eggs: Lightly beat eggs in a separate bowl, then gradually whisk in the butter-honey mixture to temper the eggs.
Combine Filling: Stir in heavy cream, apple cider vinegar, and bourbon or whiskey if using, until fully combined.
Fill Pie Crust: Pour the filling into the prepared pie crust.
Bake: Bake for 45 minutes until the filling is set and the top is lightly browned.
Cool and Chill: Allow pie to cool to room temperature, then refrigerate until fully firm.
Serve: Sprinkle flaky sea salt over the top before serving.
Notes
Use very cold butter and ice water when making the crust to achieve a flaky texture.
If you prefer a non-alcoholic version, omit the bourbon or whiskey; the flavor will still be delicious.
Allow the pie to chill fully to help it set properly before slicing.
For a richer flavor, crème fraîche can be used instead of heavy cream.
Flaky sea salt enhances the contrast of sweet and salty flavors on top—don’t skip it!
