Salted Honey Pie

This is my show stopper pie.  It is the pie that people keep talking about and one that you should make if you want to impress your friends! There are other versions of this pie out there, but this is my adaptation of it and I think it’s the best recipe. This is for honey lovers, but I played with the recipe until it was just the right amount of sweet.  Once baked, the sweetness of the honey is complimented by a splash of salt making it a fantastic pie.  Ingredient note – custard and honey are the stars of this pie.  If you are able, purchase the best products possible.

Salted Honey Pie

  • Servings: 6-8
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Ingredients

1 recipe of choice for a 9 inch single crust or best of both worlds pie dough

1/2 c butter melted

1/2 c white sugar

2 Tbsp white cornmeal

1/4 tsp salt

1/3 c honey

3 eggs

1/2 c cream

2 tsp white vinegar

1 tsp vanilla extract (or 1/2 tsp extract and 1/2 tsp bean or powder)

1 or 2 Tbsp sea salt for finishing (Maldon or fleur de sel )

Directions

Make pie crust and refrigerate in a disc for a least an hour or up to two days. Roll out pie crust into a circle 1/4 inch thick and line a 9 inch pie plate.  Leaving about an inch overhang, tuck the ends under and sculpt the edges.  Place in refrigerator while preparing the custard. You can also do this a day ahead of time.

Preheat oven to 350

Place sugar, salt and cornmeal into a medium bowl and mix.  Pour in the melted butter, making a thick mixture.

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Mix in the honey, vanilla and vinegar.  Add the eggs one at a time, incorporating well with each addition. Pour in the cream and blend well.  Pour mixture into prepared pie shell.

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Bake for 40-50 minutes on the center rack of the oven.  You will want to be sure that the middle has puffed up and just slightly jiggles when you shake it.  DO NOT OVER-BAKE.  Custard pies that are over-baked will weep and the filling will appear to be separated when sliced. Watch the pie carefully at the end.

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Let cool completely and then top with sea salt.  Don’t be too shy on the salt (I ended up putting more on after I took these pictures) – it’s a great compliment to the sweet honey.  Refrigerate and serve cold or room temperature.  Enjoy!

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