Growing up, I remember my grandmother’s kitchen, filled with laughter and the sweet aroma of baked treats. One dessert that stood out was her Salted Honey Pie, a perfect blend of sweet and salty that could brighten any gathering and warm any heart. Each slice felt like a hug, embodying the spirit of home and comfort—a treat that has made its way into my own kitchen, where it continues to inspire delicious memories.
There’s something utterly enchanting about the harmony of flavors in Salted Honey Pie. The rich, creamy custard infused with honey is distinctly irresistible, while the flaky, buttery crust provides that perfect crunch. It’s a pie that speaks to the soul—a dessert that makes any celebration just a little more special. Whether you’re hosting a dinner party or simply craving a slice of joy, this recipe is one for the books.
How to make Salted Honey Pie
Ingredients:
- Pie crust (refrigerated or homemade)
- 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
Directions:
Begin by preparing your pie crust in a deep dish 8-inch or 9-inch pie pan. There’s no need to pre-bake, so chill it in the fridge as you whip up that delicious filling. A cold crust means a perfectly baked shell that holds up remarkably to the custard. If you’re going for homemade, ensure it chills to prevent any shrinking woes during baking. The cold butter creates that sought-after flaky texture, which will make your pie a delight. As a delightful bonus, a sprinkle of sugar on the crust can add a sweet crunch that complements the rich custard beautifully.
Now, let’s bring this filling to life! In a medium saucepan, combine the heavy whipping cream, brown sugar, cornstarch, and salt. Allow it to heat over medium, stirring constantly. You’ll notice that caramel-like aroma wafting through your kitchen—a sure sign sweetness is on its way. When the mixture reaches a rolling boil and thickens slightly, remove it from the heat, but keep a close watch on this bubbling pot to avoid any lumps.
Next comes the magical act of tempering the egg yolks—a vital step to ensure the smooth, silky custard we aim for. Whisk a small amount of your hot cream mixture into the egg yolks, allowing them to warm gently. Gradually stir in more until fully combined and smooth. Pour this egg mixture back into the saucepan, mixing until everything is perfectly incorporated. Invite in the honey and vanilla extract—these will infuse the custard with warmth and depth, creating a treat that is as extraordinary as it is simple.
Now, pour that glossy, creamy custard into the chilled pie crust, spreading it evenly. The sight of the pale golden filling is simply mouthwatering, and now it’s time to place this beauty in a preheated oven at 375°F (190°C). Bake for 40-45 minutes, during which the pie will bubble and brown—a wonderful spectacle! Don’t fret if it seems a tad jiggly when you take it out; it’ll firm up as it cools.
Once out of the oven, let the pie cool on the counter until it reaches room temperature. The custard will continue to set, achieving that flawless texture we adore. After cooling, tuck it in the fridge until fully chilled. This period is crucial; it allows flavors to meld together and ensures that each slice holds its shape when it’s time to serve.
Before indulging, sprinkle the top generously with flaky sea salt. This simple touch elevates every bite by combining sweet and salty sensations into a beautiful experience. Slice the pie into 8-10 portions and savor the smooth and velvety custard alongside the delightful crunch of the crust. It’s perfect for family gatherings or intimate dinners—timeless and versatile.
How to serve Salted Honey Pie
Serve your pie chilled, allowing the creamy texture and beautiful flavors to shine. It pairs exquisitely with a dollop of whipped cream or a scoop of vanilla ice cream for that added indulgence.
How to store Salted Honey Pie
Keep any leftover pie covered in the refrigerator for up to three days. The flavors will continue to blossom, and the pie will retain its creamy consistency!
Tips to make Salted Honey Pie
- Always chill your crust—this can make a significant difference in achieving that flaky texture.
- Temper your egg yolks slowly; rushing this step could lead to a scrambled custard, and we don’t want that!
- Experiment with different honeys; each variety brings its unique essence to the pie.
Variations
Add a hint of citrus zest—like lemon or orange—for an extra pop of flavor. Or try infusing cinnamon or nutmeg for a warm spice twist!
FAQs
1. Can I use a store-bought crust?
Absolutely! A store-bought crust is a great time-saver and will still yield delicious results.
2. How do I know when the pie is done baking?
Look for a golden top and gently jiggly filling. It will firm up as it cools, so don’t worry if it seems a bit soft initially.
3. Is it possible to make this pie dairy-free?
Yes! Substitute the heavy cream with a dairy-free alternative, such as coconut cream, for a lovely take on this classic.
As you gather around the table, sharing laughter and stories with your loved ones, let this Salted Honey Pie remind you of the sweet moments in life. Each slice, a testament to the beauty of flavors and memories, invites you to create and share joy with those you treasure. So go ahead, bake this pie, and let it fill your home with warmth and delight!
Salted Honey Pie
Ingredients
Method
- Prepare your pie crust in a deep dish 8-inch or 9-inch pie pan and chill it in the fridge.
- In a medium saucepan, combine heavy cream, brown sugar, cornstarch, and salt. Heat over medium, stirring constantly until it thickens.
- Remove from heat and temper the egg yolks with a small amount of the hot cream mixture, then combine everything back in the saucepan.
- Stir in honey and vanilla extract until fully incorporated.
- Pour custard into the chilled pie crust and bake in a preheated oven at 375°F (190°C) for 40-45 minutes.
- Let the pie cool until it reaches room temperature, then refrigerate until fully chilled.
- Before serving, sprinkle the top with flaky sea salt and slice into 8-10 portions.