Salted Honey Pie A Creamy Golden Dessert That Delights Now
Author:lilie
Total Time:2 hours 20 minutes
Yield:8 servings 1x
Description
Salted Honey Pie offers a creamy golden dessert that thrills with rich sweetness discover a slice of bliss and crave it tonight perfect for cozy nights
Ingredients
Scale
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon fine sea salt
1 cup unsalted butter, cold and cubed
4 tablespoons ice water
3/4 cup honey
2 large eggs
1/2 cup heavy cream
1/4 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
Flaky sea salt — a pinch for finishing
1 teaspoon lemon zest (optional)
Instructions
Prepare the crust: In a bowl, whisk flour, sugar, and fine salt. Work in the cold butter with a pastry blender or fingers until the mixture resembles coarse crumbs. Drizzle in ice water, a little at a time, until the dough just comes together. Form a disk, wrap, and chill at least 30 minutes.
Roll and shape the crust: On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie pan, press firmly, and trim the edges. Chill the crust again for 15 minutes to prevent shrinking.
Blind bake the crust: Line the crust with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove weights and parchment and bake 8–10 minutes more, until very light golden. Let cool slightly while you prepare the filling.
Make the filling: In a medium bowl, whisk eggs. In a small saucepan, warm honey, cream, milk, vanilla, and salt just until steaming (do not boil). Slowly temper the eggs by whisking a few spoonfuls of the hot mixture into the eggs, then whisk the tempered eggs back into the pot with the remaining hot mixture. Stir in lemon zest, if using.
Fill and bake: Pour the warm filling into the pre-baked crust. Bake at 350°F (175°C) for 25–35 minutes, until the edges are set and the center gives a gentle wobble. The center will firm up as it cools. Remove from oven and let cool completely on a rack, then sprinkle with flaky salt if desired.
Set and slice: Once fully cooled, refrigerate for at least 1–2 hours for clean slicing. A sharp knife warmed under hot water helps you cut neat squares.
Notes
A Salted Honey Pie with a butter-forward crust and honey-kissed custard that balances sweet and salty, perfect for weeknights or special occasions.
