If you’re searching for a dessert that masterfully balances sweet and savory flavors, look no further than this delightful Salted Honey Pie Recipe. This luscious pie boasts a creamy honey-infused custard nestled inside a flaky crust, topped with just the right amount of flaky sea salt to make every bite unforgettable. It’s the kind of dessert that feels like a warm hug wrapped in golden caramel hues, perfect for sharing with friends or savoring as a special treat for yourself. Once you try this Salted Honey Pie Recipe, it’s bound to become a cherished classic in your baking repertoire.
Ingredients You’ll Need
The beauty of this Salted Honey Pie Recipe lies in its straightforward yet impactful ingredients. Each component plays a vital role, whether it’s creating the perfect flaky crust, thickening the silky custard, or adding the perfect balance of flavor with the honey and salt.
- Pie crust: Choose refrigerated or homemade for that tender, flaky base everyone will love.
- 4 large egg yolks: Lightly beaten to provide richness and help set the custard perfectly.
- 2 1/2 cups (600 ml) heavy whipping cream: Creates a decadent, creamy texture essential to this pie.
- 2/3 cup (150 g) packed light brown sugar: Adds caramel undertones that deepen the overall flavor.
- 1/3 cup (45 g) cornstarch, sifted: The secret to the smooth, luscious thickness of the custard.
- 1/2 tsp salt: Balances out sweetness and enhances all the flavors.
- 1/2 cup (120 ml) honey: The star ingredient, providing natural sweetness and a beautiful amber color.
- 2 tsp vanilla extract: Adds warmth and richness, rounding out the flavor profile.
- Flaky sea salt, for sprinkling: Gives each bite a fantastic crunch and that signature salty finish.
How to Make Salted Honey Pie Recipe
Step 1: Preparing the Crust
Start by placing your pie crust in an 8- or 9-inch deep-dish pan. There’s no need to pre-bake; chilling the crust in the fridge while you make the filling helps it stay firm and flaky during baking. If you chose to make the crust from scratch, this chilling step prevents shrinkage and ensures a beautifully tender base. The cold butter tucked inside the crust will create those delightful flaky layers we all crave.
Step 2: Combining the Cream Mixture
In a medium saucepan, stir together the heavy whipping cream, brown sugar, cornstarch, and salt over medium heat. Keep stirring until the sugar dissolves and the mixture thickens as it reaches a gentle boil. The kitchen will start smelling heavenly as the brown sugar caramelizes, which is your cue that the custard is on its way!
Step 3: Tempering the Egg Yolks
Once your cream mixture boils, remove it from the heat to temper the egg yolks. Gradually whisk small amounts of the hot liquid into the yolks to warm them up gently without scrambling. This crucial step ensures your custard remains silky smooth without lumps or uneven textures.
Step 4: Combining Custard Ingredients
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir well, then add the honey and vanilla extract. These two ingredients bring a beautiful depth to the custard—the honey gives that unmistakable sweetness and warm hue, while the vanilla adds a soothing aromatic touch.
Step 5: Filling the Pie Crust
Carefully pour the custard filling into your chilled pie crust, spreading it evenly. The pale golden custard mixture looks as inviting as it tastes, promising a rich and creamy slice that will melt in your mouth beautifully.
Step 6: Baking Until Golden
Bake the pie at 375°F (190°C) for 40-45 minutes. You’ll notice the luscious custard bubbling and the top turning a lovely golden brown. A slight jiggle is perfect when the pie comes out—it will firm up as it cools. Avoid overbaking to prevent a grainy texture and ensure that silky smooth filling.
Step 7: Cooling and Setting
Let the pie cool to room temperature on the counter before refrigerating it until fully chilled and set. This resting time not only lets the custard thicken to perfection but also melds the flavors together, giving you a pie that’s as flavorful as it is beautiful.
Step 8: The Finishing Touch
Sprinkle a generous pinch of flaky sea salt over the top of your chilled pie. The salt crystals add contrast, making the honey’s sweetness even more noticeable while delivering a satisfying crunch in every bite.
Step 9: Serving Up the Goodness
Slice your Salted Honey Pie Recipe into 8-10 pieces and serve cold. Each slice offers a heavenly combination of creamy custard, golden honey sweetness, and a hint of salt paired with that crisp, flaky crust. It’s a pie that effortlessly steals the show wherever it goes.
How to Serve Salted Honey Pie Recipe
Garnishes
A light dusting of powdered sugar or a few edible flowers can elevate the pie’s presentation. For an added flavor boost, serve with a dollop of lightly whipped cream or a drizzle of additional warmed honey to enhance its natural sweetness.
Side Dishes
This pie pairs wonderfully with fresh berries or a scoop of vanilla bean ice cream. The cool ice cream contrasts beautifully with the rich custard, while berries bring a tart pop that brightens the overall experience.
Creative Ways to Present
Imagine serving the Salted Honey Pie Recipe in individual mini tart shells for a charming finger-food dessert at gatherings. You might also consider topping slices with toasted nuts or a sprinkle of cinnamon for a seasonal twist that surprises and delights.
Make Ahead and Storage
Storing Leftovers
Store any leftover pie tightly covered in the refrigerator. It will stay fresh and delicious for up to 3 days. Keeping it chilled preserves the custard’s silky texture and the crust’s wonderful crispness.
Freezing
While freezing isn’t ideal for this custard pie due to possible texture changes, you can freeze an unbaked pie crust or the filling separately for up to one month. When ready, thaw completely and bake as normal for the best results.
Reheating
Salted Honey Pie is best enjoyed cold or at room temperature. If you prefer a slightly warmer pie, let it sit at room temperature for 20-30 minutes before serving but avoid reheating in the oven or microwave, as this can affect the custard’s delicate texture.
FAQs
Can I use a store-bought pie crust for this recipe?
Absolutely! A good-quality refrigerated pie crust works wonderfully and cuts down on prep time without sacrificing flavor or texture.
What type of honey works best?
Light, mild honey such as clover or wildflower allows the custard flavors to shine without overpowering the dish.
Why is tempering the eggs important?
Tempering gently heats the eggs so they blend smoothly into the custard without cooking too fast and creating lumps or curdling.
Can I make this pie dairy-free?
While this classic Salted Honey Pie Recipe relies on heavy cream for richness, experimenting with coconut cream might be an option, but results may vary in texture and flavor.
How should I serve leftover pie?
Keep it chilled and enjoy cold for the best creamy texture and flavor. It also pairs well with fresh fruit or a scoop of ice cream.
Final Thoughts
There’s something truly special about this Salted Honey Pie Recipe that makes every slice feel like a little celebration. The delicate balance of sweet honey and flaky sea salt atop a creamy custard and buttery crust creates a dessert experience that’s both comforting and unforgettable. I can’t wait for you to make it your own and enjoy the magic this pie brings to your table!
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Salted Honey Pie Recipe
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes plus chilling time (at least 3 hours)
- Yield: 8 to 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Salted Honey Pie is a luscious dessert that perfectly balances sweet and salty flavors with a creamy honey-infused custard nestled in a flaky pie crust. This comforting pie features a rich custard made from heavy cream, brown sugar, and honey, enhanced by a touch of vanilla and finished with a sprinkle of flaky sea salt to elevate the taste experience. Ideal for any dessert occasion, it offers a smooth, velvety texture with a crisp crust and a delightful caramelized top.
Ingredients
Pie Crust
- 1 refrigerated or homemade pie crust (8- or 9-inch)
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
Topping
- Flaky sea salt, for sprinkling
Instructions
- Prepare the Pie Crust: Place the pie crust in an 8- or 9-inch deep dish pie pan and chill it in the refrigerator. There is no need to pre-bake the crust. Chilling the crust ensures it bakes evenly and prevents shrinking during baking. For extra flavor, sprinkle some sugar on top of the crust before baking to create a sweet crunch.
- Heat the Cream Mixture: In a medium saucepan, combine heavy whipping cream, brown sugar, cornstarch, and salt. Heat over medium heat, stirring constantly, until the mixture reaches a rolling boil and begins to thicken slightly, about 5-7 minutes. The cornstarch will help thicken the custard base while the brown sugar adds caramel notes.
- Temper the Egg Yolks: Remove the saucepan from heat. Slowly ladle a small amount of the hot cream mixture into the beaten egg yolks while whisking constantly to gradually raise their temperature. Continue adding the cream mixture in increments until the eggs are fully incorporated and smooth, preventing them from curdling.
- Combine and Flavor: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir until well combined and smooth. Add honey and vanilla extract, stirring thoroughly to incorporate the sweet, floral flavor of honey and warm vanilla aroma.
- Fill the Pie Crust: Pour the warm custard filling evenly into the chilled pie crust, spreading to avoid air pockets. The mixture should be thick and creamy with a pale golden color from the honey.
- Bake the Pie: Preheat the oven to 375°F (190°C). Place the pie on the center rack and bake for 40 to 45 minutes. The filling will bubble and the top will brown lightly. The crust edges should turn golden. The filling might jiggle slightly when done but will set as it cools.
- Cool the Pie: Remove the pie from the oven and let it cool to room temperature on the counter. This allows the custard to further set and thicken. Then refrigerate the pie until completely chilled and firm, at least 3 hours or overnight.
- Add Finishing Touch: Just before serving, sprinkle a generous amount of flaky sea salt evenly over the top of the pie. This enhances the sweetness and adds a delicate crunch with a satisfying salty contrast.
- Serve: Slice the pie into 8 to 10 portions and serve chilled. Enjoy the creamy custard with the perfect balance of sweet honey and sea salt alongside the flaky pie crust.
Notes
- Do not skip tempering the eggs; it prevents curdling and ensures a smooth custard.
- Ensure the pie is fully chilled before serving for proper custard consistency.
- Using flaky sea salt provides texture and balances sweetness better than fine table salt.
- You can make your own pie crust or use a high-quality refrigerated crust.
- Store leftover pie covered in the refrigerator for up to 3 days.
