Salted Honey Pie

# Salted Honey Pie: A Sweetly Indulgent Slice of Nostalgia

There's something about honey that wraps me in a warm blanket of nostalgia. Much like the sweet whispers of childhood, where my grandmother would sneak honey into everything from our breakfast oatmeal to impromptu desserts. When I stumbled upon the idea of a Salted Honey Pie, it transformed my memories into a recipe. With its creamy filling and the surprise of sea salt, this pie marries childhood comforts with a delightful twist—perfect for both quiet evenings and festive gatherings.

## What Makes This Recipe Special

This Salted Honey Pie uniquely balances sweet and salty, creating a flavor profile that surprises the palate. The smooth custard-like filling is deceptively simple but delivers a burst of honeyed deliciousness with every bite. Plus, the flaky crust holds everything together beautifully. The best part? It comes together quickly, making it a fantastic option for last-minute gatherings or a cozy night in.

## Ingredients

Here’s everything you’ll need to whip up this delightful pie:

- **For the Crust**:
  - 1 ½ cups graham cracker crumbs (or you can use a pre-made pie shell)
  - ½ cup unsalted butter, melted
  - 2 tablespoons sugar

- **For the Filling**:
  - ¾ cup honey (local, if possible)
  - 2 tablespoons cornstarch
  - 3 large eggs
  - 1 teaspoon vanilla extract
  - 1 cup heavy cream
  - ½ teaspoon sea salt (plus extra for garnish)

### Optional Notes:
- You can substitute the heavy cream with coconut cream for a non-dairy version. 
- Feel free to swap out honey for maple syrup if you're looking for a different flavor.

## Directions

Alright, let’s dive into this pie-making adventure!

Begin by preheating your oven to 350°F (175°C). While it warms up, you can prepare your crust. Blend the graham cracker crumbs, melted butter, and sugar in a mixing bowl until it resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Aim for an even layer; it’ll help avoid any sogginess later on.

Pop that crust into the oven and bake for about 10 minutes. This step is crucial as it firms up the crust, giving it a nice golden color. While it bakes, let’s work on the filling. In a separate bowl, combine honey and cornstarch. This will help thicken the mixture, making for a lovely texture. Use a whisk to ensure there are no lumps; the smoother, the better!

In another bowl, crack in your eggs and give them a gentle whisk. Add the honey-cornstarch mixture, vanilla extract, heavy cream, and sea salt. Mix until everything is well incorporated—this should feel luxurious and creamy.

Remove the crust from the oven and let it cool slightly. Then, pour in the filling carefully. You’ll want to fill it close to the top but leave a little room to avoid overflow. A gentle tap on the counter will release any air bubbles trapped in the filling, making for a silky finish.

Return the pie to the oven and bake for about 30-35 minutes. Keep an eye on it; it’s done when the filling is set around the edges and slightly jiggly in the center. Let the pie cool completely before transferring it to the fridge. This cooling period is vital as it allows the flavors to meld and the filling to firm up.

## Serving Suggestions

This Salted Honey Pie shines on its own, but it pairs beautifully with a dollop of whipped cream on top or perhaps a sprinkle of crushed nuts for a little crunch. Consider serving it alongside a warm cup of herbal tea or a scoop of your favorite vanilla bean ice cream. It’s perfect for picnics, birthday celebrations, or just a cozy afternoon at home.

## Tips and Variations

- **Flavor Twist**: Consider adding a splash of lemon juice or zest into the filling for a refreshing citrus kick.
- **Nutty Crust**: Mix some finely crushed nuts into your graham cracker crust for added texture and flavor.
- **Make Ahead**: This pie stores well in the fridge for up to three days, making it a fantastic make-ahead option for gatherings.

## Q&A

**Q: Can I use a store-bought crust?**
Absolutely! A store-bought pie shell can save you some time and still yield a delicious result.

**Q: What if I don’t have heavy cream?**
You can substitute with full-fat coconut cream for a dairy-free option or even whole milk, though the texture may be slightly less rich.

**Q: How do I know when the pie is done?**
The edges should be firm while the center remains slightly jiggly. It will continue to set as it cools.

**Q: Can I freeze the leftover pie?**
While it's best fresh, you can freeze it for up to a month. Just wrap it well to avoid freezer burn.

## Behind The Scenes

When I first set out to create this Salted Honey Pie, I faced a few hurdles — mainly figuring out how to get the filling just right. My initial attempts resulted in overly runny centers or crusts that crumbled. After a bit of trial and error, I finally found the sweet balance of honey, salt, and cream. It was truly a joyful moment when the pie came out perfectly golden, and the taste? A lovely blend of sweetness and salt that took me right back to those cherished childhood days.

## Final Thoughts

This Salted Honey Pie is more than just a dessert; it’s a little slice of sunshine, perfect for any occasion. Ideally suited for relaxing evenings or celebratory feasts, it feels like a warm embrace with each bite. Add it to your dessert repertoire, and I promise it’ll be a family favorite in no time. 

Can't wait for you to try it!

Salted Honey Pie

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: melissa
• Total Time: 55 minutes
• Yield: 8 servings
• Diet: Vegetarian

Print Recipe

Description

A sweetly indulgent pie that combines a creamy honey filling with a hint of sea salt, wrapped in a flaky graham cracker crust.

---

Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tablespoons sugar
• ¾ cup honey
• 2 tablespoons cornstarch
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• ½ teaspoon sea salt (plus extra for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, blend graham cracker crumbs, melted butter, and sugar until it resembles wet sand.
3. Press the mixture firmly into a 9-inch pie dish and bake for 10 minutes.
4. In a separate bowl, combine honey and cornstarch, whisk until smooth.
5. In another bowl, whisk the eggs and then add the honey-cornstarch mixture, vanilla extract, heavy cream, and sea salt.
6. Mix until well incorporated and creamy.
7. Remove the crust from the oven and let cool slightly. Pour in the filling carefully, leaving a little room at the top.
8. Tap the pie dish on the counter to release any air bubbles in the filling.
9. Return to the oven and bake for 30-35 minutes, until the edges are set but the center is slightly jiggly.
10. Allow the pie to cool completely before refrigerating.

Notes

You can substitute heavy cream with coconut cream for a non-dairy option. Allow flavors to meld in the fridge for a deeper taste.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 22g
• Sodium: 250mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 105mg