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Salted Honey Pie: A Perfect Blend of Sweet and Salty Recipe

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3.9 from 5 reviews

Salted Honey Pie is a luscious dessert that beautifully combines the rich sweetness of honey with a subtle salty contrast. Featuring a flaky pie crust filled with a creamy honey-infused custard, this pie offers a perfect balance of flavors and textures, making it an irresistible treat for any occasion.

Ingredients

Pie Crust

  • 1 refrigerated or homemade pie crust (fits 8-inch deep dish or 9-inch pie pan)

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 tsp salt
  • 1/2 cup (120 ml) honey
  • 2 tsp vanilla extract

Topping

  • Flaky sea salt, for sprinkling

Instructions

  1. Prepare the Pie Crust: Place the pie crust in an 8-inch deep dish or 9-inch pie pan and refrigerate it to chill. This cold crust will bake evenly and hold the custard filling well. For extra flavor and texture, you can sprinkle sugar on top before baking.
  2. Heat the Cream Mixture: In a medium saucepan over medium heat, combine the heavy whipping cream, brown sugar, sifted cornstarch, and salt. Stir constantly as the mixture heats and thickens, bringing it to a rolling boil without forming lumps.
  3. Temper the Eggs: Remove the saucepan from heat. Slowly ladle a small amount of the hot cream mixture into the lightly beaten egg yolks while whisking constantly to avoid scrambling. Gradually add more hot mixture until smooth and fully combined.
  4. Combine the Mixture: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir thoroughly until smooth. Add the honey and vanilla extract, mixing well to incorporate their flavors.
  5. Fill the Pie Crust: Pour the warm custard filling evenly into the chilled pie crust, ensuring no air pockets remain. The filling should be creamy and have a pale golden color from the honey.
  6. Bake the Pie: Preheat the oven to 375°F (190°C). Bake the pie for 40-45 minutes until the filling bubbles and the top turns golden and slightly crispy. The crust edges will also brown nicely. The filling may still jiggle slightly when done.
  7. Cool and Set: Allow the pie to cool at room temperature until the custard thickens. Then refrigerate it until completely chilled and firm, which helps the flavors meld and improves texture.
  8. Finish with Sea Salt: Just before serving, generously sprinkle flaky sea salt over the top of the pie to enhance the honey's sweetness and add a delicate crunchy contrast.
  9. Serve and Enjoy: Slice the pie into 8-10 portions. Serve chilled for a smooth, creamy custard with the perfect sweet and salty balance, complemented by a flaky crust.

Notes

  • Do not pre-bake the pie crust to maintain its flaky texture and prevent shrinking.
  • Constant stirring while heating the cream mixture prevents lumps and ensures even thickening.
  • Tempering the eggs carefully is essential to avoid curdling the custard.
  • Allow the pie to cool and refrigerate fully for the custard to set properly.
  • Use flaky sea salt for the best textural contrast and burst of saltiness.
  • The pie can be stored covered in the refrigerator for up to 3 days.

Find it online: https://dishcooks.com/salted-honey-pie-a-perfect-blend-of-sweet-and-salty-recipe/