There’s something magical about the way sweet and salty flavors come together in a dessert, and this salted honey pie is a perfect example. If you’re craving a treat that’s both comforting and a little unexpected, this salted honey pie recipe will quickly become your new favorite.
When you bite into this pie, you’ll experience the smooth sweetness of rich honey paired with a delicate crunch of flaky sea salt, all wrapped in a buttery, flaky crust. This salted honey pie is a slice of heaven you can make at home with just a few simple ingredients.
Why You'll Love This Recipe
- Perfect balance of sweet honey and flaky sea salt
- Buttery, flaky crust that’s easy to prepare
- Simple ingredients you probably already have
- Great for special occasions or everyday indulgence
- Unique flavor combination that delights the palate
Ingredients
Gather everything you need to create this salted honey pie with a beautifully flaky crust and luscious filling.
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3 to 4 tablespoons ice water
- 1 cup honey (preferably wildflower or clover)
- 1/2 cup heavy cream
- 2 large eggs
- 1/4 cup granulated sugar
- 1/4 teaspoon flaky sea salt, plus extra for garnish
- 1 teaspoon vanilla extract
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Recipe Details
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8 slices
- Calories: Approximately 320 per serving
How to Make Irresistibly Sweet and Salty Salted Honey Pie - A Slice of Heaven!
- Preheat your oven to 375°F (190°C). In a large bowl, combine the flour and salt for the crust.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough just holds together.
- Form the dough into a disk, wrap in plastic wrap, and chill for 20 minutes to firm up.
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, trim excess edges, and crimp as desired. Chill again for 10 minutes.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake blind for 15 minutes, then remove weights and parchment and bake another 8 minutes until lightly golden.
- Meanwhile, whisk together honey, heavy cream, eggs, sugar, flaky sea salt, and vanilla extract until smooth and well combined.
- Pour the honey mixture into the pre-baked crust and bake for 20-22 minutes, until the filling is set but still slightly jiggly in the center.
- Remove pie from oven and let cool completely on a wire rack. Sprinkle with a pinch of flaky sea salt just before serving to enhance the sweet and salty flavors.
- Slice and enjoy your irresistible salted honey pie with a cup of tea or coffee for the perfect treat.
Tips for the Best Results
- Use cold butter and ice water to ensure a flaky crust.
- Choose a high-quality honey for a richer flavor profile.
- Don’t overbake the filling; it should have a slight jiggle to keep it moist.
- Chill the crust before baking to prevent shrinking.
- Sprinkle flaky sea salt just before serving to maintain its texture and flavor punch.
Storage and Reheating
Store your salted honey pie in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time, making it even more delicious the next day.
For longer storage, wrap the pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and warm briefly in a 300°F oven for 10 minutes before serving.
Frequently Asked Questions
Can I use a store-bought pie crust?
Yes, using a store-bought crust is a convenient option that will save time. Just be sure to blind bake it before adding the filling to prevent sogginess.
What type of honey works best for this pie?
Light, floral honeys like wildflower or clover complement the salty notes nicely without overpowering the pie’s delicate flavor.
Is this pie suitable for making ahead of time?
Absolutely! You can bake the pie a day ahead and refrigerate it. Just add the finishing sprinkle of sea salt before serving to keep the texture fresh.
Can I substitute heavy cream with milk?
Heavy cream contributes to the pie’s rich texture, so substituting with milk may result in a thinner filling. If needed, use whole milk but expect a slightly less creamy consistency.