Salted Honey Pie
A delightful pie featuring a rich custard filling made with honey, paired with a flaky crust and sprinkled with sea salt for a sophisticated finish.
Ingredients
Pie Crust
- 1 crust Pie crust (refrigerated or homemade) Chilled before filling
Custard Filling
- 4 large egg yolks, lightly beaten
- 2.5 cups heavy whipping cream 600 ml
- 2/3 cup packed light brown sugar 150 g
- 1/3 cup cornstarch, sifted 45 g
- 1/2 tsp salt
- 1/2 cup honey 120 ml
- 2 tsp vanilla extract
- to taste Flaky sea salt, for sprinkling
Instructions
Preparation
- Prepare the pie crust by placing it in an 8-inch or 9-inch pie pan. Chill it in the refrigerator.
- In a medium saucepan, combine the heavy cream, brown sugar, cornstarch, and salt. Cook over medium heat, stirring continuously until the mixture reaches a rolling boil and thickens slightly.
- Remove the pan from heat. Scoop a small amount of the hot cream mixture into the egg yolks, whisking constantly. Gradually mix in the rest of the cream mixture until smooth.
- Pour the egg mixture back into the saucepan with the remaining cream. Stir to combine and then add honey and vanilla extract.
- Pour the warm custard mixture into the chilled pie crust, spreading it evenly.
Baking
- Preheat your oven to 375°F (190°C). Bake for 40-45 minutes until the top is golden brown and the filling has set but is slightly jiggly.
Cooling and Serving
- Allow the pie to cool at room temperature, then refrigerate until fully chilled.
- Before serving, sprinkle flaky sea salt over the top.
Notes
Serve the pie chilled, cut into 8-10 slices. Pair with whipped cream or vanilla ice cream for extra indulgence. To store, cover tightly and refrigerate for up to 5 days.