Introduction
If you're searching for a dessert that embodies the perfect balance of sweet and savory, look no further than the irresistible salted honey pie. This unique pie combines the deep, rich flavors of honey with a hint of salt, creating a taste that is both comforting and sophisticated. It's the kind of dessert that leaves a lasting impression at gatherings, making it a favorite among friends and family.
Perfectly baked with a buttery crust, this pie offers a delightful contrast between its smooth filling and the crispiness of the shell. The combination of flavors is so enticing that each slice leaves you wanting more. Whether served as a centerpiece at a holiday table or enjoyed on a quiet evening, this salted honey pie is sure to win over both sweet and savory lovers alike.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- 1 cup honey
- 3 large eggs
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 tsp flaky sea salt, plus more for garnish
- 1 tbsp corn starch
Directions & Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Once chilled, roll out the dough on a floured surface to fit a 9-inch pie pan. Transfer to the pan, trimming any excess dough from the edges.
- Prick the bottom of the crust with a fork and line it with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes.
- Remove the weights and parchment paper, then bake for another 10-15 minutes until the crust is golden brown. Let it cool slightly.
- In a separate bowl, whisk together the honey, eggs, heavy cream, vanilla extract, corn starch, and flaky sea salt until smooth.
- Pour the honey mixture into the cooled pie crust and bake for 30-35 minutes, or until the filling is set and slightly puffed.
- Remove from the oven and let cool completely before garnishing with additional flaky sea salt before serving.
FAQs
What should I do if my pie filling is too runny?
If your filling is too runny, it may need additional baking time. Check it after 30 minutes and continue baking until it is set.
Can I use a store-bought pie crust instead?
Yes, a store-bought pie crust can save time and still yield delicious results.
What type of honey works best for this pie?
A mild, floral honey like clover or wildflower complements the flavors perfectly.
How can I make my pie crust flakier?
Ensure your butter is very cold and handle the dough as little as possible to keep it tender.
What if I want to make a smaller pie?
You can halve the ingredients and use a smaller pie pan, adjusting baking times accordingly.
How can I enhance the flavor of my salted honey pie?
Consider adding a pinch of cinnamon or nutmeg for a warm spice note.
Can I add nuts to the filling for extra texture?
Absolutely! Chopped pecans or walnuts can add a nice crunch to the filling.
Conclusion
The salted honey pie is not just a dessert; it's an experience that brings together the best of sweet and savory in every bite. With its creamy filling and flaky crust, it's a treat that will delight both your taste buds and your guests.
So why not give this recipe a try? Embrace the unique flavor combination and enjoy the accolades from everyone who gets to savor a slice. It's a dessert that truly celebrates the art of baking.
Recipe Card
Irresistible Salted Honey Pie for Sweet and Savory Lovers
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter chilled and cubed
- ¼ cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- 1 cup honey
- 3 large eggs
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 tsp flaky sea salt plus more for garnish
- 1 tbsp corn starch
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Once chilled, roll out the dough on a floured surface to fit a 9-inch pie pan. Transfer to the pan, trimming any excess dough from the edges.
- Prick the bottom of the crust with a fork and line it with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes.
- Remove the weights and parchment paper, then bake for another 10-15 minutes until the crust is golden brown. Let it cool slightly.
- In a separate bowl, whisk together the honey, eggs, heavy cream, vanilla extract, corn starch, and flaky sea salt until smooth.
- Pour the honey mixture into the cooled pie crust and bake for 30-35 minutes, or until the filling is set and slightly puffed.
- Remove from the oven and let cool completely before garnishing with additional flaky sea salt before serving.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
