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

Scale

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

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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.