Salted Honey Pie Sweet is a dessert that dances on your taste buds, hitting all the right notes with a symphony of sweet, rich honey, perfectly balanced by a delicate whisper of sea salt. This pie isn’t just a treat; it’s an unforgettable experience that transforms a classic dessert into something sophisticated. The combination of flavors and textures in each bite makes it a must-try for anyone looking to indulge in a unique honey and salt dessert. Let’s dive into how to create this masterpiece!

Why You’ll Love This Salted Honey Pie Sweet

This pie is not just another dessert; it’s an experience packed with delightful contrasts. Here are some reasons why you’ll love it:

Perfect balance of sweet and salty flavors makes it irresistible.
Rich, caramelized honey elevates the taste profile.
Easy to prepare, making it a great choice for gatherings.
Versatile as it can be served warm or chilled.
Deliciously pairs with ice cream or whipped cream.
Can be customized with various toppings for unique twists.
Ideal for any occasion, whether casual or formal.
It’s a vegetarian-friendly dessert, accommodating various diets.

Ingredients for Salted Honey Pie Sweet

Gather these items:

2 ½ cups (300g) all-purpose flour
1 teaspoon fine sea salt (for crust)
1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
½ cup (120ml) ice water, plus more if needed
1 cup (340g) good quality honey
½ cup (100g) granulated sugar
½ cup (120ml) light corn syrup
½ cup (113g) unsalted butter, melted (for filling)
3 large eggs, at room temperature
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 teaspoon fine sea salt (for filling)
Flaky sea salt (like Maldon) for sprinkling (optional)
Fresh whipped cream or vanilla bean ice cream (optional)

How to Make Salted Honey Pie Sweet Step-by-Step

Step 1: Prepare Pie Crust: For Homemade: Whisk 2½ cups flour with 1 tsp salt. Cut in 1 cup cold cubed butter until pea-sized. Gradually add ½ cup ice water, mixing until dough forms. Form a disc, wrap, and chill 1-2 hours. Roll dough to 12-inch circle, transfer to 9-inch pie plate, trim, crimp edges, and chill 30 mins. For Store-Bought: Thaw if frozen and prick bottom.
Step 2: Blind Bake Crust: Preheat oven to 400°F (200°C). Line crust with parchment/foil, fill with pie weights. Bake 15 mins (homemade) or 12-15 mins (store-bought). Remove weights/liner, prick crust, then bake another 10-12 mins (homemade) or 8-10 mins (store-bought) until lightly golden. Cool completely.
Step 3: Make Filling: In a bowl, whisk 3 eggs, 2 tbsp heavy cream, and 1 tsp vanilla. In a medium saucepan, combine 1 cup honey, ½ cup granulated sugar, ½ cup light corn syrup, and ½ cup melted butter; heat over medium, stirring until sugar dissolves.
Step 4: Temper Eggs & Combine: Slowly drizzle half of warm honey mixture into egg mixture, whisking constantly. Pour tempered egg mixture back into saucepan; whisk until smooth. Stir in 1 tsp fine sea salt.
Step 5: Strain Filling: Pour filling through a fine-mesh sieve into the cooled, blind-baked pie crust.
Step 6: Bake Pie: Preheat oven to 350°F (175°C). Carefully transfer pie to oven. Bake 45-60 minutes. Pie is done when edges are set with a slight wobble in the center (internal temp ~180°F/82°C). Loosely tent with foil if crust or top browns too quickly.
Step 7: Cool & Serve: Cool completely on a wire rack for 3-6 hours to set. Do not cut early. Garnish with flaky sea salt, whipped cream, or vanilla bean ice cream before serving.

Salted Honey Pie Sweet: 7 Steps to Blissful Dessert - Salted Honey Pie Sweet - main visual representation

Pro Tips for the Perfect Salted Honey Pie Sweet

Keep these in mind:

Chilling the dough helps achieve a flaky crust.
Use high-quality honey for the best flavor.
Let the pie set thoroughly for optimal texture.
Consider using a homemade sweet honey tart crust for a richer flavor.

Best Ways to Serve Salted Honey Pie Sweet

Here are a few serving suggestions:

Top with a dollop of fresh whipped cream for added richness.
Serve alongside a scoop of vanilla bean ice cream for a delicious contrast.
Sprinkle with extra flaky sea salt just before serving for an enhanced salty-sweet experience.

How to Store and Reheat Salted Honey Pie Sweet

Store leftovers covered at room temperature for up to 2 days, or refrigerated for up to 4 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes to warm through. This pie is great for meal prep, as it can be made ahead of time and enjoyed later.

Frequently Asked Questions About Salted Honey Pie Sweet

What’s the secret to perfect Salted Honey Pie Sweet?

The secret lies in using high-quality honey and allowing the pie to cool completely before slicing. This ensures the filling sets properly, resulting in a smooth texture.

Can I make Salted Honey Pie Sweet ahead of time?

Absolutely! This pie can be made a day in advance. Just store it in the refrigerator after it has cooled completely, and let it sit at room temperature for a bit before serving.

How do I avoid common mistakes with Salted Honey Pie Sweet?

To avoid common pitfalls, ensure you blind bake the crust thoroughly to prevent sogginess. Also, remember to temper your eggs before adding them to the warm mixture to avoid scrambling.

Variations of Salted Honey Pie Sweet You Can Try

Here are some creative twists:

Try adding a layer of caramelized nuts for a crunchy topping.
Incorporate spices like cinnamon or nutmeg for added warmth.
Use a graham cracker crust for a different texture and flavor.
Experiment with flavored honey to enhance the taste profile.

For more delicious recipes, check out our desserts category or try making easy cinnamon rolls for a sweet treat. If you’re interested in learning more about the benefits of honey, visit Healthline’s article on honey benefits.

Salted Honey Pie Sweet: 7 Steps to Blissful Dessert

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A pie that dances on your taste buds, hitting all the right notes with a symphony of sweet, rich honey, perfectly balanced by a delicate whisper of sea salt. It’s a sophisticated twist on classic comfort, promising an unforgettable dessert experience.

Author: Emily
Prep Time: 2 hours
Cook Time: 1 hour
Total Time: 5 hours 30 minutes
Yield: 1 pie 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 ½ cups (300g) all-purpose flour
1 teaspoon fine sea salt (for crust)
1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
½ cup (120ml) ice water, plus more if needed
1 cup (340g) good quality honey
½ cup (100g) granulated sugar
½ cup (120ml) light corn syrup
½ cup (113g) unsalted butter, melted (for filling)
3 large eggs, at room temperature
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 teaspoon fine sea salt (for filling)
Flaky sea salt (like Maldon) for sprinkling (optional)
Fresh whipped cream or vanilla bean ice cream (optional)

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Instructions

Prepare Pie Crust: For Homemade: Whisk 2½ cups flour with 1 tsp salt. Cut in 1 cup cold cubed butter until pea-sized. Gradually add ½ cup ice water, mixing until dough forms. Form a disc, wrap, and chill 1-2 hours. Roll dough to 12-inch circle, transfer to 9-inch pie plate, trim, crimp edges, and chill 30 mins. For Store-Bought: Thaw if frozen and prick bottom.
Blind Bake Crust: Preheat oven to 400°F (200°C). Line crust with parchment/foil, fill with pie weights. Bake 15 mins (homemade) or 12-15 mins (store-bought). Remove weights/liner, prick crust, then bake another 10-12 mins (homemade) or 8-10 mins (store-bought) until lightly golden. Cool completely.
Make Filling: In a bowl, whisk 3 eggs, 2 tbsp heavy cream, and 1 tsp vanilla. In a medium saucepan, combine 1 cup honey, ½ cup granulated sugar, ½ cup light corn syrup, and ½ cup melted butter; heat over medium, stirring until sugar dissolves.
Temper Eggs & Combine: Slowly drizzle half of warm honey mixture into egg mixture, whisking constantly. Pour tempered egg mixture back into saucepan; whisk until smooth. Stir in 1 tsp fine sea salt.
Strain Filling: Pour filling through a fine-mesh sieve into the cooled, blind-baked pie crust.
Bake Pie: Preheat oven to 350°F (175°C). Carefully transfer pie to oven. Bake 45-60 minutes. Pie is done when edges are set with a slight wobble in the center (internal temp ~180°F/82°C). Loosely tent with foil if crust or top browns too quickly.
Cool & Serve: Cool completely on a wire rack for 3-6 hours to set. Do not cut early. Garnish with flaky sea salt, whipped cream, or vanilla bean ice cream before serving.
Storage: Store leftovers covered at room temperature for up to 2 days, or refrigerated for up to 4 days.