Salted Honey Pie Custard

Salted honey pie is pure comfort with a glossy custard filling and a kiss of salt that brings out the honey’s floral depth. When I serve this pie after dinner or at holidays, there is never a crumb left by morning.

The first time I made this I was skeptical about the salt on top but after tasting I was hooked. Now it makes appearances at birthday parties and potlucks and even my pickiest friends rave about it.

Ingredients

• Pie crust: A buttery flaky shell holds the creamy filling Use a store-bought crust for speed or homemade for extra flavor
• Egg yolks: The base for a rich custard Choose fresh eggs with bright yolks for the silkiest texture
• Heavy cream: Keeps the filling lush and decadent Go for full-fat cream for the best mouthfeel
• Light brown sugar: Brings warm caramel tones and sweetness Look for soft brown sugar without clumps
• Cornstarch: Thickens the custard to just the right consistency Sift it first to avoid lumps
• Salt: Enhances all the flavors Fine salt for the filling and flaky sea salt for topping gives layers of salty contrast
• Honey: The star of the show Choose a high-quality floral or wildflower honey for nuanced flavor
• Vanilla extract: Rounds out the custard’s flavor Use pure vanilla for a deep aroma
• Flaky sea salt: For finishing that gorgeous sweet-salty crunch Look for larger flakes like Maldon for the best effect

Step-by-Step Instructions

Prepare the Crust:

Ease your pie crust into an eight inch or nine inch pan pressing it gently into the edges and up the sides so there are no air bubbles Let it chill in the fridge while you focus on the filling

Preheat the Oven:

Set your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius so it is hot and ready when your pie goes in

Cook the Custard Base:

In a medium saucepan over medium heat whisk together the heavy cream light brown sugar sifted cornstarch and salt Keep whisking gently and stir as it thickens and just begins to bubble It should take about five to seven minutes and the mixture will coat the back of a spoon

Temper the Egg Yolks:

In a small mixing bowl add your egg yolks Now slowly drizzle in about half a cup of the hot cream mixture constantly whisking to combine This step stops the eggs from scrambling

Incorporate Eggs Into Custard:

Pour your tempered egg yolk mixture back into the saucepan with the remaining cream mixture Whisk until smooth and fully combined

Stir in Honey and Vanilla:

Take the pan off the heat Add your honey and vanilla and stir until the custard is glossy and everything is blended

Fill the Pie Crust:

Pour this warm custard into the chilled crust using a spatula to create an even layer Make sure to smooth the top

Bake the Pie:

Place the pie in the preheated oven Bake for forty to forty five minutes until the edges are set but the center still jiggles slightly when you move the pan This creates a luscious texture

Cool and Set the Pie:

Let your pie cool on a wire rack all the way to room temperature This avoids condensation on the top Once cool move to the refrigerator for at least three hours so the custard is firm and sliceable

Add Final Touches and Serve:

Right before serving sprinkle the pie liberally with flaky sea salt Cut into slices and enjoy the beautiful contrast of sweet and salty in each bite

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I adore the way honey transforms in this pie giving it a deep floral flavor that you just cannot achieve with sugar alone Once my cousin asked for this as her wedding cake and every time I make it I am reminded of that joyful afternoon with family

Storage Tips

Cover leftover pie with plastic wrap and store in the refrigerator It will keep well for two to three days The flavor and texture are even better on the second day just make sure to add the flaky salt only right before serving to keep it crisp

Ingredient Substitutions

If you need a dairy-free version try using full-fat coconut milk instead of heavy cream and a vegan pie crust Those who cannot eat eggs can experiment with a cornstarch thickened vegan custard filling or try a well tested egg replacer For brown sugar you can substitute coconut sugar for a deeper flavor

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Serving Suggestions

Serve this pie chilled straight from the fridge with a pile of whipped cream or a scoop of vanilla ice cream If you want to dress it up drizzle with a touch of extra honey or scatter a few edible flowers or roasted chopped nuts for a show stopping finish

Cultural and Historical Context

Custard pies have a long tradition in American baking where simple pantry ingredients come together in something homey and luxurious Honey has been treasured in desserts around the world for centuries and the sweet salty combo speaks to the classic flavors of southern American baking

Common Questions

→ How do I keep the filling smooth and lump-free?

Whisk the custard mixture constantly over medium heat and temper the egg yolks gradually to prevent curdling.

→ Can I use any type of honey?

Yes, but high-quality honey offers the best flavor. Try wildflower or orange blossom for unique notes.

→ Is homemade crust necessary?

You can use either homemade or store-bought pie crust. Homemade offers richer flavor, but both work well.

→ Why must the pie chill before serving?

Chilling allows the custard to fully set, ensuring clean slices and a silky texture when served.

→ How do I know when the pie is baked?

The center should still be slightly jiggly while the edges are set and golden. It will firm up as it cools.

→ Can I garnish with more than just sea salt?

Absolutely. A drizzle of honey or extra flaky sea salt enhances presentation and flavor.