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This salted honey pie combines the richness of custard with the natural sweetness of honey, creating a dessert that's both comforting and sophisticated. The flaky sea salt finish elevates the sweetness while adding a gourmet touch that makes this pie irresistible for any occasion.
I discovered this recipe during a holiday gathering when I was searching for something beyond the typical pumpkin or apple options. The first time I served it, my dinner guests couldn't stop talking about the unique flavor combination, and now it's requested at nearly every family celebration.
Ingredients
- Heavy whipping cream: Creates the luxuriously smooth texture that makes this custard pie so special
- Light brown sugar: Adds depth and a caramel undertone that complements the honey beautifully
- Cornstarch: Ensures the custard sets properly for perfect slices every time
- Honey: The star ingredient providing distinctive floral sweetness depending on which variety you choose
- Egg yolks: Create richness and help thicken the custard to the perfect consistency
- Vanilla extract: Enhances all the flavors while adding subtle aromatic notes
- Flaky sea salt for finishing: Provides the perfect counterpoint to the sweetness; use Maldon if possible
- Pie crust: Store-bought saves time but homemade adds extra flavor if you have time
Step-by-Step Instructions
- Prepare the Pie Crust:
- Place your crust in a deep dish 8-inch or standard 9-inch pie pan. No need to pre-bake it; just chill it in the refrigerator while preparing the filling. The cold crust will maintain its shape better during baking and create those perfect flaky layers. If using homemade dough, make sure it's well-chilled before filling.
- Heat the Cream Mixture:
- Combine the heavy cream, brown sugar, cornstarch, and salt in a medium saucepan over medium heat. Stir constantly until the mixture comes to a rolling boil and begins to thicken slightly. This process activates the cornstarch and dissolves the sugar completely, which is crucial for a smooth custard. The mixture should coat the back of a spoon when ready.
- Temper the Eggs:
- Remove the cream mixture from heat and slowly ladle some of the hot liquid into the beaten egg yolks while whisking continuously. This gradual warming prevents the eggs from scrambling. Continue adding hot cream to the eggs in a slow stream until about half the mixture is incorporated with the yolks. This technique ensures a silky smooth custard without any scrambled egg pieces.
- Combine the Mixture:
- Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Stir continuously until fully combined, then add the honey and vanilla extract. Continue stirring until everything is thoroughly incorporated. The honey should dissolve completely into the warm mixture, distributing its flavor throughout the custard.
- Fill the Pie Crust:
- Pour the custard mixture into your chilled pie crust, spreading it evenly to the edges. The filling should be smooth and free of lumps. Take care not to overfill the crust as the mixture will expand slightly during baking. The custard should look glossy and have a light amber color from the honey and brown sugar.
- Bake the Pie:
- Place the pie in a preheated 375°F oven and bake for 40-45 minutes. The pie will bubble and the top will begin to brown while baking. The center should still have a slight jiggle when you remove it from the oven; it will continue to set as it cools. Look for golden brown edges on the crust and a surface that has just begun to caramelize.
- Cool and Set:
- Allow the pie to cool completely at room temperature, then refrigerate until thoroughly chilled and firm. This cooling process is essential for the custard to set properly, typically requiring at least 4 hours or preferably overnight. Patience during this step rewards you with clean, beautiful slices.
- Finish with Sea Salt:
- Just before serving, sprinkle flaky sea salt generously over the top of the pie. The salt crystals will provide little bursts of flavor that contrast beautifully with the sweet, creamy filling. Use your fingers to crush some of the larger flakes for even distribution across the surface.
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The honey is truly what makes this pie special. I once made this with wildflower honey from a local beekeeper, and the floral notes added an incredible dimension that store-bought honey simply couldn't match. My grandmother always said that desserts made with honey bring sweetness to your life, and this pie certainly proves her right.
Make It Seasonal
This versatile pie can be adapted throughout the year with simple variations. During spring, try adding a tablespoon of fresh lemon zest to brighten the flavor profile. In summer, serve with fresh berries on top for a colorful touch. Fall calls for a sprinkle of cinnamon or nutmeg in the custard, while winter holidays benefit from a touch of orange zest and a splash of bourbon in the filling.
Perfect Pairings
The rich, sweet nature of this pie calls for something to balance it out. A small scoop of slightly tart crème fraîche works wonderfully alongside each slice. For beverages, this dessert pairs beautifully with coffee especially a medium roast that won't overpower the delicate honey notes. If serving with alcohol, try a sweet dessert wine like Sauternes or a glass of bourbon neat the caramel notes complement the honey perfectly.
Honey Selection Tips
The type of honey you choose dramatically affects the final flavor of your pie. Clover honey provides a mild, classic sweetness that lets the custard shine. Buckwheat honey brings a more robust, almost molasses-like quality that creates a more complex dessert. Orange blossom honey adds subtle citrus notes that brighten the overall flavor profile. For a truly special occasion, try sourcing local wildflower honey which will reflect the unique floral landscape of your region.
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Make this salted honey pie for a dessert that’s as delicious as it is unique.
Frequently Asked Questions
- → Do I need to pre-bake the crust for this pie?
No, pre-baking is not necessary for this recipe. Simply prepare your crust and chill it while making the filling. The cold crust will bake evenly with the custard and maintain its structure.
- → Why does the pie still look jiggly after baking?
It's normal for the pie to be slightly jiggly when first removed from the oven. The custard continues to set as it cools at room temperature and then fully firms up during refrigeration. Avoid overbaking to prevent a grainy texture.
- → What type of honey works best for this pie?
Any good quality honey works well, but varieties with distinct flavors like clover, orange blossom, or wildflower honey can add unique character. Darker honeys like buckwheat will create a more robust, caramel-like flavor profile.
- → Can I make this pie in advance?
Yes, this pie is perfect for making ahead. It actually benefits from chilling overnight, which allows the flavors to develop and the texture to set properly. Store it covered in the refrigerator for up to 3 days.
- → Why is tempering the eggs so important?
Tempering gradually introduces heat to the egg yolks, preventing them from scrambling when combined with the hot cream mixture. This technique ensures a smooth, silky custard without lumps or a grainy texture.
- → What type of salt should I use for topping?
Flaky sea salt like Maldon or fleur de sel works best as a finishing touch. These salts have large, delicate crystals that provide visual appeal, textural contrast, and burst of flavor that enhances the honey's sweetness.