Salted Honey Pie
A rich, honey-sweet custard baked in a flaky crust and finished with a sprinkle of sea salt for the perfect balance of flavors.
Ingredients
Pie Crust
- 1 (9-inch) deep dish pie crust unbaked
Honey Filling
- 0.5 cup unsalted butter
- 0.75 cup honey
- 0.25 cup brown sugar packed
- 2 large eggs lightly beaten
- 0.5 cup heavy cream
- 0.5 teaspoon kosher salt plus more for sprinkling
Instructions
Pie Crust
- Preheat oven to 350°F (175°C). Place the unbaked pie crust on a baking sheet, line with foil and pie weights, and bake for 15 minutes. Remove foil and weights and bake 5 more minutes until the crust is lightly golden.1 (9-inch) deep dish pie crust
Honey Filling
- In a medium saucepan over medium heat, melt the butter, honey, and brown sugar, whisking for 2 minutes until the sugar dissolves.0.5 cup unsalted butter, 0.75 cup honey
- Remove from heat, gradually whisk in the beaten eggs to temper, then stir in the heavy cream and kosher salt until the mixture is smooth.0.25 cup brown sugar, 2 large eggs
- Pour the filling into the baked crust, sprinkle with additional kosher salt, and bake for 25 minutes until the filling is set and the edges are lightly golden.2 large eggs
- Allow the pie to cool for 10 minutes before slicing and serving.
Notes
Chilling the crust with weights helps retain its shape and prevents shrinkage.
For clean slices, cut while the filling is still slightly wobbly—it will finish setting as it cools.
Store the pie covered in the refrigerator for up to 3 days; reheat slices at 300°F (150°C) for about 5 minutes for that just-baked warmth.
Nutrition
Serving: 1sliceCalories: 311kcalCarbohydrates: 37g
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