Salted Honey Pie Delight (Printable Page)
# What You Need:
→ Crust
01 -
1 pie crust (store-bought or homemade), for an 8-inch or 9-inch pie pan
→ Filling
02 -
4 large egg yolks, lightly beaten
03 -
2 ½ cups heavy whipping cream
04 -
⅔ cup packed light brown sugar
05 -
⅓ cup cornstarch, sifted
06 -
½ teaspoon salt
07 -
½ cup honey
08 -
2 teaspoons vanilla extract
→ Garnish
09 -
Flaky sea salt, for sprinkling
# How to Make It:
01 -
Place the pie crust into an 8-inch or 9-inch pie pan, gently pressing it into the edges. Chill in the refrigerator while you prepare the filling. Preheat the oven to 375°F (190°C).
02 -
In a medium saucepan over medium heat, whisk together the heavy cream, brown sugar, cornstarch, and salt. Stir constantly until the mixture thickens and just begins to boil, about 5–7 minutes.
03 -
In a small bowl, slowly whisk about ½ cup of the hot cream mixture into the beaten egg yolks to temper. Gradually whisk the tempered yolks back into the saucepan with the remaining cream mixture, stirring until smooth.
04 -
Remove the saucepan from heat. Stir in the honey and vanilla extract until fully incorporated.
05 -
Pour the custard filling into the chilled pie crust, smoothing the top.
06 -
Bake for 40–45 minutes, or until the filling is golden and set around the edges, but still slightly jiggly in the center.
07 -
Remove from the oven and let the pie cool on a wire rack to room temperature. Refrigerate for at least 3 hours, or until fully set.
08 -
Just before serving, sprinkle generously with flaky sea salt for a sweet-and-salty finish. Slice and enjoy.
# Helpful Tips:
01 -
Temper the egg yolks slowly to prevent curdling.
02 -
The pie must chill thoroughly to set—plan for at least 3 hours in the fridge.
03 -
For best flavor, use a high-quality honey.
04 -
A homemade crust adds extra depth, but a store-bought one works well for convenience.
05 -
Garnish with extra flaky sea salt or a drizzle of honey for a beautiful presentation.