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Salted Honey Pie Recipe

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4.3 from 10 reviews

A luscious Salted Honey Pie featuring a smooth, creamy filling made from honey, brown sugar, and heavy cream, baked in a chilled pie crust and finished with flaky sea salt for a perfect balance of sweet and salty flavors.

Ingredients

Pie Crust

  • 1 refrigerated or homemade pie crust (8 or 9-inch deep dish pie pan)

Filling

  • 4 large egg yolks, lightly beaten
  • 2 1/2 cups (600ml) heavy whipping cream
  • 2/3 cup (150g) packed light brown sugar
  • 1/3 cup (45g) cornstarch, sifted
  • 1/2 tsp salt
  • 1/2 cup (120ml) honey
  • 2 tsp vanilla extract

Topping

  • Flaky sea salt, to sprinkle on top

Instructions

  1. Prepare the Pie Crust: Place the pie crust in a deep dish 8-inch or 9-inch pie pan. Chill the crust in the refrigerator until ready to fill. Do not prebake the crust. Preheat the oven to 375°F (190°C).
  2. Beat Egg Yolks: In a large bowl, lightly beat the 4 egg yolks and set aside for tempering later.
  3. Heat Filling Ingredients: In a medium saucepan over medium heat, combine the heavy whipping cream, light brown sugar, sifted cornstarch, and salt. Stir continuously and bring the mixture to a rolling boil until it begins to thicken.
  4. Remove from Heat: Once the mixture has fully boiled and thickened, immediately remove it from heat to prevent overcooking.
  5. Temper the Eggs: Gradually add a small amount of the hot cream mixture to the beaten eggs while whisking constantly to raise their temperature gently. Repeat once more, then combine the remaining cream mixture with the tempered eggs, whisking until smooth and fully incorporated.
  6. Add Honey and Vanilla: Stir the honey and vanilla extract into the custard mixture until well blended.
  7. Fill Pie Crust: Pour the prepared filling into the chilled pie crust, spreading evenly.
  8. Bake the Pie: Bake the pie in the preheated oven for 40 to 45 minutes. The filling will bubble up and the top will start to brown slightly.
  9. Cool the Pie: Remove the pie from the oven; it will still jiggle when gently shaken. Let it cool on the counter to room temperature, allowing it to firm up as it cools.
  10. Chill the Pie: Place the pie in the refrigerator and chill until fully cold and set, usually several hours or overnight.
  11. Serve: Just before serving, sprinkle flaky sea salt evenly over the top of the pie for a delightful contrast to the sweet filling.

Notes

  • Do not prebake the pie crust; the filling cooks fully in the oven.
  • Tempering the eggs is crucial to avoid scrambling when adding hot liquid.
  • For best texture, chill the pie thoroughly before serving.
  • Use high-quality honey and flaky sea salt for optimum flavor.
  • Store leftover pie covered in the refrigerator for up to 3 days.

Find it online: https://glowcooks.com/salted-honey-pie-recipe/