Salted Honey Pie Recipe

Introduction

Salted Honey Pie is a delightful dessert that combines the rich sweetness of honey with a touch of sea salt for balance. This creamy custard pie with a flaky crust is perfect for those who enjoy a sophisticated twist on a classic favorite.

Ingredients

• 1 pie crust, homemade or store-bought
• 8 tablespoons unsalted butter, melted and cooled
• 1/3 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 3/4 cup honey
• 4 large eggs, divided (1 for egg wash, 3 for batter)
• 1/3 cup heavy whipping cream
• 2 tablespoons whiskey
• 1 tablespoon apple cider vinegar
• 1-2 teaspoons coarse sea salt for finishing (optional)

Instructions

1. Step 1: Roll out your pie crust for a 9-inch pie plate. Gently place the crust into the pie plate, easing it into the edges without stretching. Trim the overhang to about 1 inch and crimp the edges as desired.
2. Step 2: Place the pie plate with crust in the freezer while preheating your oven to 400°F (200°C).
3. Step 3: Remove the crust from the freezer and line it with parchment paper or aluminum foil. Fill the crust with pie weights, a pie chain, or dried beans. Bake in the center of the oven for 10-15 minutes until the crust looks set. Remove from oven.
4. Step 4: Lightly beat one egg with a teaspoon of water to make an egg wash. Set aside.
5. Step 5: Carefully lift out the pie weights and lining, place on a heatproof surface. If the crust has any bubbles, prick them with a fork and press gently. Brush the crust evenly with egg wash and return it to the oven for 5-8 minutes until pale golden brown.
6. Step 6: While the crust bakes, prepare the filling. Lower oven temperature to 350°F (175°C) once the crust is done.
7. Step 7: In a mixing bowl, whisk together melted butter, sugar, flour, salt, and vanilla extract until combined.
8. Step 8: Add the remaining three eggs one at a time, whisking well after each addition to fully incorporate.
9. Step 9: Stir in the honey and mix until smooth.
10. Step 10: Pour in the heavy cream, whiskey, and vinegar. Stir gently just until all ingredients are combined.
11. Step 11: Pour the filling into the warm crust, spreading evenly.
12. Step 12: Bake at 350°F for 35-40 minutes, until the center is just set. If the edges brown too quickly, cover them with a pie protector or foil tent.
13. Step 13: Let the pie cool for at least 30 minutes. Sprinkle with coarse sea salt if desired before serving.

Tips & Variations

• Use a combination of honey varieties for a more complex flavor profile.
• Substitute lemon juice for vinegar if preferred; it adds a bright acidity.
• For a boozy twist, increase whiskey by a tablespoon but adjust cream slightly to maintain texture.
• Brush the crust edges with egg wash again halfway through baking for a deeper golden color.
• If you prefer a sweeter pie, add an extra tablespoon of sugar to the filling mixture.

Storage

Store the pie loosely covered at room temperature overnight for best texture and flavor. Alternatively, refrigerate for up to 3 days. Reheat slices gently in a low oven or enjoy chilled, depending on your preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a gluten-free pie crust for this recipe?

Yes, a gluten-free pie crust can be used. Just ensure it can hold up well to blind baking so it stays crisp and doesn’t get soggy.

Why is apple cider vinegar included in the filling?

Apple cider vinegar adds a subtle acidity that balances the sweetness of the honey and enriches the custard’s flavor without making it tangy.

Salted Honey Pie Recipe

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4.9 from 135 reviews

Salted Honey Pie is a delightful dessert featuring a flaky pie crust filled with a rich, custard-like honey filling. Infused with butter, vanilla, whiskey, and a touch of apple cider vinegar, this pie perfectly balances sweet and salty flavors. The pie crust is blind-baked for a crisp base, then filled and baked until set, creating a luscious texture complemented by an optional sprinkle of coarse sea salt for added contrast.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 pie crust, homemade or store-bought

Filling

• 8 tablespoons unsalted butter, melted and cooled
• 1/3 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 3/4 cup honey
• 4 large eggs, divided (1 for egg wash and 3 for batter)
• 1/3 cup heavy whipping cream
• 2 tablespoons whiskey
• 1 tablespoon apple cider vinegar

Finishing

• 1–2 teaspoons coarse sea salt for finishing (optional)

Instructions

1. Prepare the Pie Crust: Roll out your pie crust to fit a 9-inch pie plate. Gently place it into the plate, trimming any excess to leave about a 1-inch overhang, and crimp the edges as desired.
2. Chill the Pie Crust: Place the prepared pie plate with crust in the freezer while the oven preheats to 400°F (200°C).
3. Blind Bake the Crust: Remove the chilled crust, line it with parchment paper or foil, fill with pie weights or dried beans, and bake on the center rack for 10-15 minutes until set. Remove from oven.
4. Prepare Egg Wash: Beat one egg with a teaspoon of water and set aside.
5. Remove Weights and Brush Crust: Carefully lift out the weights and liner, prick any bubbles in the crust, then brush the entire crust with the egg wash. Return to the oven for an additional 5-8 minutes until the crust is a pale golden brown.
6. Adjust Oven Temperature: If the crust finishes before filling is ready, remove it and set aside while the oven temperature is lowered to 350°F (175°C).
7. Make the Filling: In a mixing bowl, whisk together melted butter, sugar, flour, salt, and vanilla until combined.
8. Add Eggs: Add the remaining three eggs one at a time, mixing and scraping the bowl after each addition for a smooth mixture.
9. Incorporate Honey: Stir in the honey gently until smooth.
10. Add Cream, Whiskey, and Vinegar: Pour in the heavy cream, whiskey, and apple cider vinegar, stirring just until combined to keep the filling smooth.
11. Fill the Crust: Pour the prepared filling into the warm pie crust, spreading evenly.
12. Bake the Pie: Bake at 350°F (175°C) for 35-40 minutes, until the center is just set. Use a pie shield or aluminum foil tent on crust edges if they brown too quickly.
13. Cool and Serve: Allow the pie to cool for at least 30 minutes before sprinkling with coarse sea salt if desired. Serve at room temperature or store loosely covered overnight or in the refrigerator for up to 3 days.

Notes

• Melted butter should be cooled to prevent cooking eggs in the filling when mixed.
• The addition of flour helps stabilize the filling.
• Heavy cream contributes to the creamy custard texture; you may substitute with half-and-half for a lighter filling.
• Apple cider vinegar balances sweetness and enhances flavor complexity; lemon juice is an acceptable substitute.
• Using coarse sea salt garnish adds a pleasant crunch and contrast to the sweet pie.
• To prevent crust edges from over-browning during baking, cover them with foil or a pie shield after the first 20 minutes.

Keywords: Salted Honey Pie, honey pie, custard pie, baked honey dessert, sweet pie, homemade pie, flaky pie crust