Salted Honey Pie (Print Version)
# Ingredients:
→ Crust
01 -
1 pie crust (refrigerated or homemade)
→ Filling
02 -
4 large egg yolks, lightly beaten
03 -
600 ml heavy whipping cream
04 -
150 g packed light brown sugar
05 -
45 g cornstarch, sifted
06 -
1/2 tsp salt
07 -
120 ml honey
08 -
2 tsp vanilla extract
→ Garnish
09 -
Flaky sea salt, for sprinkling
# Instructions:
01 -
Prepare the pie crust in a deep dish 8-inch or 9-inch pie pan. No pre-baking needed. Refrigerate while preparing the filling to ensure even baking and proper structure.
02 -
In a medium saucepan, combine heavy whipping cream, brown sugar, cornstarch, and salt. Heat over medium heat, stirring constantly until the mixture reaches a rolling boil and begins to thicken.
03 -
Remove cream mixture from heat. Gradually ladle small amounts of the hot mixture into the beaten egg yolks while whisking constantly to prevent scrambling. Continue until fully combined and smooth.
04 -
Pour the tempered egg mixture back into the saucepan with remaining cream. Stir until well combined. Add honey and vanilla extract, stirring thoroughly to incorporate completely.
05 -
Pour the warm custard mixture into the chilled pie crust, spreading evenly to prevent air pockets.
06 -
Bake in a preheated 190°C oven for 40-45 minutes until the pie bubbles and the top begins to brown. The filling may still appear slightly jiggly but will set as it cools.
07 -
Allow pie to cool to room temperature on a rack. Refrigerate until completely chilled and firm for proper setting and texture development.
08 -
Before serving, sprinkle a generous amount of flaky sea salt over the top of the pie to enhance the honey sweetness and add textural contrast.
09 -
Slice into 8-10 portions and serve chilled. The custard should be smooth and creamy with balanced sweetness and subtle saltiness.
# Notes:
01 -
The cold butter in a homemade crust creates a flaky texture ideal for this pie.
02 -
Proper tempering of eggs is crucial for achieving a smooth, silky custard texture.
03 -
Don't overbake the pie as this can cause the custard to become grainy.