Salted Honey Pie
Perfectly salty and sweet, this Salted Honey Pie features a creamy custard-based filling in a classic butter pie crust. It’s full of caramel-y flavor, thanks to the honey and some melted brown sugar and is by far my favorite pie of all time!
Ingredients
- Pie crust refrigerated or homemade
- 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
- Flakey sea salt
Instructions
- Prepare the pie crust in a deep dish 8 inch pie pan, or a 9 inch pie pan, and set it in the fridge. Do not pre-bake it. Preheat the oven to 375°F.
- Add the egg yolks to a large bowl. Set aside.
- To make the filling, heat the heavy cream, brown sugar, cornstarch and salt in a medium saucepan on medium heat until it comes to a rolling boil, stirring continuously. It should start to thicken.
- Once the mixture comes to a full boil, remove it from the heat.
- Temper the eggs by adding a little bit of the cream mixture to the eggs and whisking, then adding a little more. Add the remaining cream mixture and stir until combined and smooth.
- Add the honey and vanilla extract to the custard and stir until well combined.
- Pour the mixture into the chilled pie crust.
- Bake the pie for 40-45 minutes. It will bubble up and start to brown on top.
- Remove the pie from the oven. It will still be pretty jiggly. Set it on the counter to cool until it comes to room temperature. It will firm up as it sits.
- Refrigerate the pie until it’s cold and fully firm.
- Sprinkle the sea salt onto the pie and serve.
Notes
Prep Time: If you plan on making a homemade pie crust, your total prep time will increase.
Heavy Whipping Cream: The pie needs the fat in the heavy whipping cream to thicken properly, so do not substitute for milk or your filling won’t thicken up correctly.
Storing leftovers: Leftover salted honey pie should be refrigerated well-covered or in an airtight container and enjoyed within 4-5 days. If you’d like to enjoy it at room temperature, remove it from the fridge about 30-45 minutes before you plan to serve it. I personally like it cold.
Freezing: You can freeze this pie whole or in slices. Wrap it well and then thaw it in the fridge before serving. It may be a touch more dense, but still great. Nutrition Serving Size: 1 SliceCalories: 449Sugar: 29.8 gSodium: 466.8 mgFat: 29 gCarbohydrates: 45.5 gProtein: 3.5 gCholesterol: 141 mg
Heavy Whipping Cream: The pie needs the fat in the heavy whipping cream to thicken properly, so do not substitute for milk or your filling won’t thicken up correctly.
Storing leftovers: Leftover salted honey pie should be refrigerated well-covered or in an airtight container and enjoyed within 4-5 days. If you’d like to enjoy it at room temperature, remove it from the fridge about 30-45 minutes before you plan to serve it. I personally like it cold.
Freezing: You can freeze this pie whole or in slices. Wrap it well and then thaw it in the fridge before serving. It may be a touch more dense, but still great. Nutrition Serving Size: 1 SliceCalories: 449Sugar: 29.8 gSodium: 466.8 mgFat: 29 gCarbohydrates: 45.5 gProtein: 3.5 gCholesterol: 141 mg