How to Make Salted Honey Pie

Rich and creamy salted honey pie: filled with honey-flavored custard, and topped with a touch of sea salt

This post is written in collaboration with England's Best. All opinions are mine alone.

Here is a NEW and different pie recipe for you to impress your guests this Thanksgiving. 

This salted honey pie is rich and creamy,  filled with honey-flavored custard and topped with a touch of sea salt. For a sweet and salty, oh-so amazing combination. Not to miss!

There's no such a thing as too many desserts at your Thanksgiving table, right?!? 

I'm sure it's not just me that finds it so hard to just pick one pie to bake, when there are so many delicious choices. 

You really do want to make sure everyone at the table leaves happy and satisfied... with their tummy filled with their favorite pie. 

So here are my recipes for some of the traditional pies.

The classic apple pie

Pecan Pie - with no corn syrup 

Pumpkin Pie

Or if you're looking for a dessert that is not a pie, here are some choices for you:

Pumpkin Bread Pudding with Pecan Praline Sauce

Salted Caramel Pumpking Cheesecake

Apple Roses

Apple Ring Pastries

Now I'm adding one more into the mix, that I'm sure you'd love to try it out this holiday season. 

For this recipe I'm using, my favorite @EggslandsBest eggs. It's my go-to brand because these eggs stay fresh for longer and have 6x more vitamin D, over double the vitamin B12, and 25% less saturated fat compared to ordinary eggs. Make sure to visit Egglandsbest.com for more info. 

 

Here are some tips when making this pie. 

First of all:  I strongly recommend making the pie crust from scratch. I know there's a lot of baking and cooking happening during this holiday week, but if you have the time, please please pleaaaaase, make the dough from scratch. 

The dough can be make ahead of time and stored in the refrigerator!

Making pie crust is really not time consuming (especially I you have a food processor) and can be made ahead of time and stored in the refrigerator.  
If you haven't made this dough before, it might just take a bit of practice.
Mostly, the biggest issue is to find the right amount of water to make the dough come together, without being too dry and without mixing too much. 

So, here is what you need to make the best pie crust:

1. Really cold butter. You can put it in the freezer for 10 minutes if you like, or use straight from the refrigerator. The dough will need to have little pieces of butter at the end, which will yield an airy and flaky pastry when baking and melting in the oven. 

2. Really cold water AND in the right amount. Place one cup of water in the freezer (Same idea of the butter - we need to keep the pieces of butter cold and not "overheat the dough). And use as much water as needed for the dough to come together. Not too much. Which brings us to the next tip.

3. Weight the flour if you can, or measure it correctly. It's always a common mistake to pick up too much flour when packing  your cup. More flour will require more water. 

OR: remember to be flexible. Add more water than the recipe asks for if needed, until you get the dough consistency just right!

4. Last but not least: do not overmix the dough. You need to be quick and just mix until needed. This is why I like to use a food processor. It takes only a few seconds to cut the butter into the flour and mix it all up. As I already mentioned, we want little pieces of butter in the dough to make it flaky. NOT the smooth dough we do for bread or pizza dough. 

For the pie filling you will need to heat up the milk and heavy cream until hot, but not boiling.

In a separate sauce pan, add the eggs, brown sugar, cornstarch, vanilla extract, and salt. Whisk or beat well. Add the honey and mix some more. 

Add the milk and heavy cream some at a time while whisking continuously. Place over medium low heat,  stirring continuously until bubbly and denser. The custard will start to dense up so make sure to whisk well until smooth and lump free. 

TIP: If you see any lumps,  use an electric whisker and smooth it out. 

Pour the custard into the prepared pie crust and bake at 375F (190C) in the lower third of the oven for about 40 minutes, or until golden on top, and edges are set and puffed up, center still jiggly. The pie will set completely when cooling.  

Note: the pie edges might get dark before the pie is ready. Check after 20 minutes of baking, if needed cover loosely with aluminum foil to avoid burning the edges. 

Let the pie cool down completely to room temperature and refrigerate for one hour or longer.

Before serving, sprinkle with sea salt. Serve with unsweetened whipped cream if you like and a drizzle of honey.

Store in the refrigerator for up to three days. Best if you let sit at room temperature for 30 min before serving. 

Ready to try it too?!? 

Happy baking

VIDEO RECIPE: Salted Honey Pie

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PRINTABLE RECIPE CARD: Salted Honey Pie