Salted Honey Pie

A delightful dessert featuring a rich, creamy honey custard in a flaky crust, perfect for any celebration.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 320

For the crust

1 each Pie crust (refrigerated or homemade) Chill the crust to prevent shrinking during baking.

For the filling

4 large egg yolks, lightly beaten Tempering is essential for a smooth custard.
2.5 cups heavy whipping cream Can substitute with coconut cream for a dairy-free option.
2/3 cup packed light brown sugar
1/3 cup cornstarch, sifted
1/2 tsp salt
1/2 cup honey Experiment with different types of honey.
2 tsp vanilla extract
to taste g flaky sea salt, for sprinkling Enhances the flavor of the pie.

Preparation of Pie Crust

Prepare your pie crust in a deep dish 8-inch or 9-inch pie pan and chill it in the fridge.

Making the Filling

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.

Baking

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.

Serving

Before serving, sprinkle the top with flaky sea salt and slice into 8-10 portions.

For variations, add citrus zest or spices for additional flavor. Keep leftovers covered in the refrigerator for up to three days.