Salted Honey Pie
A delightful pie marrying rich honey and a subtly salty finish, featuring a creamy filling that is simple and elegant, perfect for any occasion.
Ingredients
For the pie crust
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter, chilled and diced Make sure your butter is cold for a flaky texture.
- 0.25 cup sugar
- 0.25 teaspoon salt
- 0.25 cup ice water
For the filling
- 1 cup honey Consider using quality honey for the best flavor; local varieties can add a unique twist.
- 3 large eggs
- 0.25 cup heavy cream
- 1 teaspoon vanilla extract
- Sea salt for topping Sprinkle on top before serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Combine the flour, sugar, and salt in a mixing bowl. Cut in the chilled butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing until dough forms a ball.
- Roll out the dough on a floured surface, then place it into your pie pan. Prick the bottom with a fork.
- Bake the crust for 20 minutes or until golden. Let it cool.
Filling
- In a separate bowl, whisk together the honey, eggs, heavy cream, and vanilla until smooth.
- Pour the honey mixture into the cooled crust.
- Bake for an additional 25-30 minutes, until the filling is set but still slightly jiggly in the center.
- Remove from the oven and let cool.
- Sprinkle with sea salt before serving, either warm or chilled.
Notes
Store in the refrigerator wrapped in plastic wrap or in an airtight container for about 3-4 days. For freezing, slice beforehand and freeze for up to 2 months. Thaw in the fridge before serving.