A Salted Honey Pie is a sweet and savory dessert that balances the rich, golden flavor of honey with a touch of salt, making it irresistible. This pie is often described as a cross between a custard pie and a honey caramel tart, with a smooth, silky filling. Here’s how to make this delightful treat:
Ingredients:
For the Pie Crust:
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
2-3 tablespoons ice water
For the Salted Honey Filling:
1 cup honey (preferably a mild variety like clover or acacia)
1/2 cup heavy cream
1/4 cup unsalted butter
1/4 teaspoon salt (preferably flaky sea salt, like Maldon or fleur de sel)
3 large eggs
1/4 cup all-purpose flour
1 teaspoon vanilla extract
For the Topping (Optional):
Whipped cream
Extra flaky sea salt for sprinkling
Instructions:
1. Make the Pie Crust:
In a food processor, combine the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse again. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together.
Turn the dough out onto a piece of plastic wrap, shape it into a disk, and refrigerate for at least 1 hour (or up to 2 days).
Once chilled, roll the dough out on a lightly floured surface to fit a 9-inch pie dish. Press it gently into the dish, trim any excess dough, and crimp the edges.
Place the crust in the freezer for about 15 minutes before baking to prevent shrinking.
2. Pre-bake the Crust:
Preheat your oven to 375°F (190°C).
Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-12 minutes until the edges start to turn golden.
Remove the parchment paper and weights, then bake for an additional 5 minutes until the bottom is lightly golden. Set the crust aside to cool.
3. Prepare the Salted Honey Filling:
In a medium saucepan, combine the honey, heavy cream, butter, and salt. Heat over medium heat until the butter has melted and the mixture is smooth and slightly simmering. Remove from the heat.
In a separate bowl, whisk the eggs, flour, and vanilla extract until smooth.
Slowly pour the warm honey mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
Once fully combined, pour the mixture back into the saucepan and return it to low heat. Stir continuously for about 2-3 minutes, until the mixture thickens slightly and coats the back of a spoon.
Remove the saucepan from the heat.
4. Assemble the Pie:
Pour the salted honey filling into the cooled pie crust. Use a spatula to smooth the top evenly.
Bake the pie at 350°F (175°C) for 35-40 minutes, or until the center is set but slightly jiggly. The edges should be golden brown.
Remove the pie from the oven and let it cool completely at room temperature, then refrigerate for at least 2 hours to allow the filling to set.
5. Serve:
Before serving, sprinkle the top with a little extra flaky sea salt for contrast and a beautiful finish.
Serve with a dollop of freshly whipped cream for added richness, if desired.