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Salted Honey Pie Sweet: 7 Steps to Blissful Dessert

Salted Honey Pie Sweet
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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.

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)

Instructions

  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.
  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.
  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.
  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.
  5. Strain Filling: Pour filling through a fine-mesh sieve into the cooled, blind-baked pie crust.
  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.
  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.
  8. Storage: Store leftovers covered at room temperature for up to 2 days, or refrigerated for up to 4 days.

Notes

  • Chilling the dough helps achieve a flaky crust.
  • Use high-quality honey for the best flavor.
  • Let the pie set thoroughly for optimal texture.

Nutrition

Find it online: https://quizsavor.com/salted-honey-pie-sweet/

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