Description
Salted Honey Pie is a luscious dessert featuring a creamy honey-infused filling nestled in a crisp pie crust. Enhanced with a hint of sea salt and a touch of vanilla, this pie balances sweetness and saltiness perfectly, making it an irresistible treat for any occasion.
Ingredients
Scale
Pie
- 1 pie crust (store-bought or homemade)
Filling
- 4 large egg yolks, lightly beaten
- 2 ½ cups heavy whipping cream
- â…” cup packed light brown sugar
- â…“ cup cornstarch, sifted
- ½ tsp salt
- ½ cup honey
- 2 tsp vanilla extract
Garnish
- Flaky sea salt (for garnish)
Instructions
- Prepare pie crust: Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges as desired. Prick the bottom with a fork to prevent bubbling. Blind bake the crust with pie weights or dried beans for 15 minutes until lightly golden. Remove weights and bake for another 5 minutes to set the crust. Let it cool completely.
- Make the filling: In a medium saucepan, whisk together the egg yolks, light brown sugar, cornstarch, and salt until smooth. Gradually add the heavy whipping cream, whisking continuously to combine all ingredients without lumps.
- Cook the filling: Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk or wooden spoon to prevent sticking. Bring it to a gentle boil and continue cooking for 2-3 minutes until thickened to a pudding-like consistency.
- Add honey and vanilla: Remove the saucepan from heat and stir in the honey and vanilla extract. Mix well to incorporate evenly throughout the filling.
- Assemble the pie: Pour the warm filling into the cooled pie crust, smoothing the top with a spatula. Let the pie cool to room temperature, then refrigerate for at least 4 hours or until fully set.
- Garnish and serve: Just before serving, sprinkle flaky sea salt over the top to enhance the flavors and add a delightful crunch. Slice and enjoy your salted honey pie!
Notes
- For best results, use fresh high-quality honey for a rich flavor.
- Blind baking helps prevent a soggy crust by pre-cooking the dough.
- The pie filling thickens as it cools; do not overcook during preparing.
- Store leftovers covered in the refrigerator for up to 3 days.
- Allow the pie to come to room temperature for 10-15 minutes before serving for a creamier texture.
