Salted Honey Pie
A delightful dessert that combines the rich flavors of honey and a touch of sea salt.
Ingredients
Main Ingredients
- 1 pie crust refrigerated or homemade
- 4 large egg yolks lightly beaten
- 2 1/2 cups 600ml heavy whipping cream
- 2/3 cup 150g packed light brown sugar
- 1/3 cup 45g cornstarch, sifted
- 1/2 tsp salt
- 1/2 cup 120ml honey
- 2 tsp vanilla extract
- Flakey sea salt
Instructions
- Preheat your oven to 375°F (190°C). Prepare a deep dish 8-inch or 9-inch pie pan with a pie crust and refrigerate it. (Tip: Make sure your crust is nice and cold to achieve that flakey texture!)
- In a large bowl, lightly beat the egg yolks and set them aside.
- In a medium saucepan over medium heat, combine heavy cream, brown sugar, cornstarch, and salt. Stir continuously until the mixture thickens and comes to a rolling boil. (Tip: Keep stirring to prevent the bottom from scorching.)
- Once the mixture boils, remove it from the heat.
- Temper the eggs by gradually adding some of the hot cream mixture to the eggs while whisking, then add the rest of the cream mixture. Stir until smooth. (Tip: This step is crucial to avoid scrambling the eggs!)
- Add honey and vanilla extract to the custard, stirring until well combined.
- Pour the custard mixture into the chilled pie crust.
- Bake the pie for 40-45 minutes until it bubbles up and browns slightly on top. (Tip: Keep an eye on it towards the end to avoid over-baking.)
- Remove the pie from the oven; it will still be jiggly. Let it cool on the counter until it reaches room temperature and firms up. (Tip: Patience is key, as it will set more in the fridge!)
- Refrigerate the pie until cold and fully set.
- Just before serving, sprinkle flakey sea salt on top of the pie for that extra burst of flavor. (Tip: For an extra touch, you can drizzle a bit of honey on top before serving.)
Notes
For an extra touch, you can drizzle a bit of honey on top before serving.