Salted Honey Pie Recipe
Introduction
Salted Honey Pie is a delightful balance of sweet and salty flavors wrapped in a tender, buttery crust. This unique dessert pairs the natural sweetness of honey with a touch of sea salt for an irresistible treat. Perfect for special occasions or a cozy weekend dessert.
Ingredients
- For the crust:
- 1 1/4 cups (175g) flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 4 ounces (8 tablespoons, 115g) unsalted butter, cubed and chilled
- 3-4 tablespoons ice water
- For the filling:
- 4 ounces (8 tablespoons, 115g) unsalted butter, melted
- 1/3 cup (45g) sugar
- 1 tablespoon flour, or 2 teaspoons cornstarch
- 3/4 teaspoon kosher or sea salt
- 1 teaspoon vanilla extract
- 3/4 cup (240g) honey
- 3 large eggs, at room temperature
- 1/2 cup (120g) sour cream, heavy cream, or crème fraîche
- 1 tablespoon apple cider vinegar
- flaky sea salt, to finish the pie
Instructions
- Step 1: In a stand mixer bowl fitted with the paddle attachment, mix flour, sugar, and 1/4 teaspoon salt. Add chilled, cubed butter and mix on medium speed until butter pieces are about the size of corn kernels. Add 3 tablespoons ice water and mix on low until dough just begins to come together; add the extra tablespoon if needed.
- Step 2: Gather dough by hand into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Step 3: On a lightly floured surface, roll dough into a 14-inch round. Transfer to a 9-inch pie plate, ease dough into the dish, trim excess leaving about an inch overhang, fold under and crimp the edges. Chill the crust in the fridge 30 minutes to 1 hour until firm.
- Step 4: Preheat oven to 375ºF (190ºC). Line the pie crust with foil and fill with pie weights. Bake until edges begin to set and turn light golden, then remove foil and weights. Continue baking until crust is lightly golden (avoid dark brown). If crust puffs, gently press down with fork and spatula. Remove from oven and cool on rack. Reduce oven temperature to 350ºF (175ºC).
- Step 5: In a bowl, whisk melted butter, sugar, flour (or cornstarch), salt, vanilla, and honey until combined. Whisk in eggs one at a time, then stir in sour cream and apple cider vinegar. Pour filling into baked pie shell.
- Step 6: Bake for 45–50 minutes, until edges are golden and center is set but still jiggles slightly. If crust edges darken too much, shield them during baking.
- Step 7: Cool pie on a wire rack. Just before serving, sprinkle with flaky sea salt to enhance the sweet and salty contrast.
Tips & Variations
- Use crème fraîche instead of sour cream for a richer filling flavor.
- To prevent the crust edges from burning, cover them with foil halfway through baking.
- Add a teaspoon of fresh lemon zest to the filling for a bright, citrusy note.
- For a crunchy texture, sprinkle chopped toasted nuts on top before serving.
Storage
Store the pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat slices briefly at room temperature or warm gently in the oven for a few minutes. The pie is best enjoyed within a couple of days for optimal freshness and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a store-bought pie crust instead of making my own?
Yes, a good quality store-bought pie crust can be used for convenience. Just prebake it as directed to ensure a crisp base before adding the filling.
What are suitable substitutes for honey if I don’t have any?
Maple syrup or agave nectar can work as alternatives, but this will slightly change the flavor profile. Using a mild honey flavor is best to keep the balance of sweetness.
Print
Salted Honey Pie Recipe
- Total Time: 2 hours 50 minutes
- Yield: 8 servings 1x
Description
Salted Honey Pie is a decadent dessert combining a flaky buttery crust with a luscious honey-sweetened custard filling, finished with flaky sea salt to balance the sweetness. Perfect for those who love the rich flavor of honey complemented by a hint of salt, this pie is elegantly simple yet deeply satisfying.
Ingredients
Scale
For the crust
- 1 1/4 cups (175g) flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 4 ounces (8 tablespoons, 115g) unsalted butter, cubed and chilled
- 3–4 tablespoons ice water
For the filling
- 4 ounces (8 tablespoons, 115g) unsalted butter, melted
- 1/3 cup (45g) sugar
- 1 tablespoon flour, or 2 teaspoons cornstarch
- 3/4 teaspoon kosher or sea salt
- 1 teaspoon vanilla extract
- 3/4 cup (240g) honey
- 3 large eggs, at room temperature
- 1/2 cup (120g) sour cream, heavy cream, or crème fraîche
- 1 tablespoon apple cider vinegar
- Flaky sea salt, to finish the pie
Instructions
- Prepare the crust dough: In a stand mixer fitted with a paddle attachment, combine flour, sugar, and salt. Add cubed chilled butter and mix on medium speed until the butter breaks into pieces about the size of corn kernels. Add 3 tablespoons ice water and mix on low until the dough starts to come together. Add a fourth tablespoon if the dough is still dry. Gather the dough by hand into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Roll and shape the crust: On a lightly floured surface, roll the chilled dough into a 14-inch (35cm) circle. Transfer it to a 9-inch (23cm) pie plate. Ease the dough into the dish, trim excess leaving about an inch overhang, then fold and crimp the edges neatly. Chill the shaped pie crust in the refrigerator for 30 minutes to 1 hour until firm.
- Blind bake the crust: Preheat oven to 375ºF (190ºC). Line the pie shell with foil and fill with pie weights. Bake until edges set and turn a light golden brown. Remove foil and weights, then bake further until the crust is very lightly golden. If puffing occurs, gently poke holes and press down with a spatula. Avoid baking to a dark brown. Remove from oven and place on a wire rack. Reduce oven temperature to 350ºF (175ºC).
- Prepare the filling: In a medium bowl, whisk together melted butter, sugar, flour, salt, vanilla extract, and honey until smooth. Whisk in eggs one at a time until fully incorporated. Fold in sour cream and apple cider vinegar thoroughly.
- Bake the filled pie: Pour the filling into the pre-baked pie shell. Bake at 350ºF (175ºC) for 45 to 50 minutes until crust edges are golden brown and the filling’s center is almost set but still jiggles slightly (not watery). Use methods to protect crust edges from over-browning if necessary.
- Cool and finish the pie: Let the pie cool completely on a wire rack. Just before serving, sprinkle the top with flaky sea salt to enhance the complex sweet-salty flavor.
Notes
- Use either sour cream, heavy cream, or crème fraîche for the filling to add richness and slight tang.
- Room temperature eggs help the filling blend smoothly and bake evenly.
- Be careful not to overbake the crust; it should remain light golden without dark spots for best texture.
- If the crust edges brown too quickly, cover them with foil strips midway through baking to prevent burning.
- Allowing the pie to cool fully ensures the custard sets properly for clean slicing.
- The finishing flaky sea salt is essential to balance the sweetness and add a delightful crunch.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted Honey Pie, honey pie, dessert pie, flaky crust, sweet and salty dessert, homemade pie
