Description
Salted Honey Pie is a luscious dessert that perfectly balances the rich sweetness of honey with a subtle salty crunch. With a creamy custard filling nestled in a flaky pie crust, this pie offers a warm caramel flavor enhanced by vanilla and a sprinkle of flaky sea salt on top. Ideal for any occasion, this dessert is both elegant and comforting.
Ingredients
Scale
Pie Crust
- 1 refrigerated or homemade pie crust (8- or 9-inch)
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 tsp salt
- 1/2 cup (120 ml) honey
- 2 tsp vanilla extract
- Flaky sea salt, for sprinkling
Instructions
- Prepare the Pie Crust: Place the pie crust in an 8-inch or 9-inch deep dish pie pan and chill it in the refrigerator while preparing the filling. There is no need to pre-bake it. Keeping it cold helps prevent shrinking during baking and ensures a flaky texture.
- Make the Cream Mixture: In a medium saucepan over medium heat, combine heavy whipping cream, brown sugar, cornstarch, and salt. Stir constantly until the mixture comes to a rolling boil and thickens slightly, taking care to avoid lumps.
- 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 continuously to raise their temperature gradually. Then, slowly whisk in the rest of the cream mixture until smooth.
- Combine and Add Flavorings: Pour the tempered egg mixture back into the saucepan, stirring until smooth and well combined. Add honey and vanilla extract, stirring thoroughly to blend the flavors.
- Fill the Pie Crust: Pour the smooth custard mixture into the chilled pie crust, spreading evenly to avoid air pockets. The filling should be warm but not hot.
- Bake the Pie: Place the pie in a preheated oven at 375°F (190°C) and bake for 40-45 minutes. The filling will bubble and the top will brown while the crust edges turn golden. The center may still jiggle slightly when done.
- Cool and Chill: Allow the pie to cool at room temperature so the custard can set further. Refrigerate until completely chilled and firm, enhancing flavor and texture.
- Add Finishing Touch: Before serving, sprinkle flaky sea salt generously over the pie to complement the sweetness and add a crunchy texture.
- Serve: Slice into 8 to 10 portions and serve chilled for a creamy, sweet-and-salty dessert experience.
Notes
- No pre-baking the pie crust is required; chilling is essential to maintain texture.
- Temper the eggs slowly to prevent curdling and ensure smooth custard.
- Do not overbake to avoid a grainy texture in the filling.
- Allow the pie to cool and refrigerate fully for best slicing results.
- Use flaky sea salt for the best contrast and texture on top.
- You can sprinkle sugar on the crust before baking for added crunch and sweetness.
