Description

Salted Honey Pie is a luscious dessert featuring a creamy honey-infused custard nestled in a flaky deep-dish pie crust. This recipe balances the natural sweetness of honey with a touch of flaky sea salt, enhancing the rich caramel flavors and providing a delightful contrast of textures and tastes. Perfectly baked to a golden finish and served chilled, this pie offers a smooth, velvety dessert experience with a sophisticated salty-sweet twist.

Ingredients

Scale

Pie Crust

1 refrigerated or homemade deep dish 8-inch or 9-inch pie crust

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

Finishing

Flaky sea salt, for sprinkling on top

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Instructions

Prepare the Pie Crust: Place the refrigerated or homemade pie crust into a deep dish 8- or 9-inch pie pan. Chill it in the refrigerator while preparing the filling to ensure the crust stays flaky and structurally sound to hold the custard. Optionally, sprinkle sugar over the crust for a sweet, crunchy finish once baked.
Heat the Cream Mixture: In a medium saucepan over medium heat, combine heavy whipping cream, light brown sugar, sifted cornstarch, and salt. Stir constantly while heating to prevent lumps, bringing the mixture to a rolling boil. Continue to stir as the mixture thickens slightly, allowing the aroma of caramelizing sugar to develop.
Temper the Eggs: Remove the saucepan from heat. To prevent scrambling the eggs, gradually whisk small amounts of the hot cream mixture into the lightly beaten egg yolks until smooth and fully combined.
Combine the Mixture: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir well to combine thoroughly. Add the honey and vanilla extract, stirring until the custard is smooth and has a warm caramel flavor.
Fill the Pie Crust: Pour the warm, not hot, custard filling evenly into the chilled pie crust. Spread carefully to avoid trapping air pockets. The filling will be thick, creamy, and pale golden in color.
Bake the Pie: Preheat the oven to 375°F (190°C). Bake the pie for 40 to 45 minutes until the filling bubbles and the top has a golden brown color. The crust edges should also brown nicely. The pie may jiggle slightly when removed from the oven but will firm up as it cools. Be careful to avoid overbaking, which can make the texture grainy.
Cool and Set: Allow the pie to cool at room temperature until it begins to set, then refrigerate it until completely chilled and firm. This chilling step helps the custard develop a luscious, smooth texture and rich flavor.
Finish with Sea Salt: Just before serving, generously sprinkle flaky sea salt over the pie’s surface. The salt adds a crunchy texture and enhances the honey’s sweetness for a complex flavor profile.
Serve and Enjoy: Slice the pie into 8 to 10 portions. Serve chilled to enjoy the perfect balance of smooth honey custard, flaky crust, and the savory finish from the sea salt.

Notes

Chilling the pie crust before filling helps maintain its flakiness and structural integrity against the custard.
Tempering the eggs carefully prevents curdling and ensures a smooth custard texture.
Do not overbake to keep the custard creamy and avoid graininess.
Flaky sea salt enhances the flavor contrast and adds a textural element to the dessert.
Serving the pie chilled allows the custard to fully set and flavors to meld beautifully.