Description
A deliciously creamy and sweet pie with the perfect balance of honey and salt, finished with a buttery pie crust. This salted honey pie is the perfect dessert for any occasion!
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 4 large egg yolks, lightly beaten
- 2 ½ cups heavy whipping cream
- ⅔ cup packed light brown sugar
- ⅓ cup cornstarch, sifted
- ½ tsp salt
- ½ cup honey
- 2 tsp vanilla extract
- Flaky sea salt (for garnish)
Instructions
- Prepare the Crust:
Place the pie crust into an 8-inch or 9-inch pie pan. Chill in the fridge while you prepare the filling. Preheat the oven to 375°F (190°C). - Make the Filling:
In a medium saucepan over medium heat, combine the heavy cream, brown sugar, cornstarch, and salt. Stir constantly until the mixture begins to boil and thicken. - Temper the Egg Yolks:
Slowly whisk a small amount of the hot cream mixture into the beaten egg yolks to temper them. Gradually whisk in the rest of the cream mixture until smooth. - Add Honey & Vanilla:
Stir in the honey and vanilla extract until fully combined. - Assemble the Pie:
Pour the custard filling into the chilled pie crust. - Bake the Pie:
Bake for 40-45 minutes, or until the filling bubbles and turns golden. The center should still be slightly jiggly. - Cool & Set:
Remove the pie from the oven and let it cool on the counter until it reaches room temperature. Then refrigerate until fully set. - Serve:
Just before serving, sprinkle with flaky sea salt to enhance the sweet-and-salty flavor.
Notes
- Make sure to temper the egg yolks slowly to avoid curdling.
- The pie needs to chill for several hours to set fully, so plan ahead.
- You can use a store-bought crust to save time, but homemade adds extra flavor!
- Garnish with extra flaky sea salt for a beautiful finish.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 30g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 155mg