Irresistible Salted Honey Pie Recipe You’ll Love Today

The first bite of Salted Honey Pie transports you to a sun-drenched kitchen where sweet and salty dance in perfect harmony. Imagine a velvety filling, kissed by the golden essence of honey, nestled in a buttery, flaky crust that shatters delightfully at the touch. The aroma wafts through the air, promising a delightful treat that balances indulgence with just the right touch of saltiness.

Growing up, my grandmother would whip up this pie for family gatherings, and I remember the joy on everyone’s faces as they took their first bites. We’d gather around the table, laughter echoing off the walls while we savored each slice. Whether it was a sunny afternoon or a cozy evening, Salted Honey Pie always found its way into our hearts—and bellies—creating memories worth savoring.

I still remember the first time I shared this pie with friends; their eyes widened in delight as they experienced its magic.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pie Crust: You can use store-bought or homemade; just ensure it’s chilled for better flakiness.
• Honey: Opt for high-quality honey; it adds depth and richness to your filling.
• Eggs: Fresh eggs provide structure and richness necessary for that creamy filling.
• Heavy Cream: Use full-fat heavy cream for a decadent texture that melts in your mouth.
• Salt: A pinch of sea salt enhances the flavors beautifully; avoid regular table salt if possible.
• Lemon Juice: Freshly squeezed lemon juice brightens up the flavors; bottled juice won’t cut it here.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Salted Honey Pie

Prepare Your Crust: Preheat your oven to 350°F (175°C). Roll out your chilled pie crust onto a floured surface until it’s about 1/8 inch thick. Transfer it to your pie pan, carefully pressing it into place without stretching.

Blind Bake: Prick the bottom of the crust with a fork to prevent bubbling; line it with parchment paper and fill it with baking weights or dried beans. Bake for about 15 minutes until lightly golden. Remove weights and let cool.

Make Filling: In a bowl, whisk together honey, heavy cream, eggs, lemon juice, and salt until well combined. The mixture should be smooth and glossy—like liquid gold!

Pour and Bake: Pour the filling into your cooled pie shell. Bake in the oven for an additional 30-35 minutes until set but still slightly jiggly in the center—think of it like an enthusiastic wave!

Cool Down: Once baked, remove from oven and let cool completely at room temperature before chilling in the fridge for at least two hours. This helps all those sweet flavors meld beautifully.

Serve Up: Slice into wedges and serve chilled or at room temperature. A drizzle of extra honey on top never hurts either!

This Salted Honey Pie will have you reminiscing about family gatherings while indulging in its delightful sweetness—a true testament to home-cooked love!

Perfecting the Cooking Process

Start by pre-baking your pie crust until golden brown. While it cools, whip up the filling and bake until set for the best flavors.

Add Your Touch

Feel free to swap out the honey for maple syrup or add a sprinkle of sea salt on top for extra flair.

Storing & Reheating

Store leftovers in the fridge covered tightly with plastic wrap. Enjoy chilled, or warm slightly in the microwave before serving.

There was that one time I made this salted honey pie for my friend’s birthday. It disappeared faster than a magician’s rabbit! Everyone raved about the flavor combination—sweet meets salty—and asked for seconds. That moment reminded me why I love baking; it’s about creating joy through food!

FAQ

What is salted honey pie?

Salted honey pie combines sweet honey filling with a savory touch of salt in a flaky crust.

Can I use store-bought crust?

Absolutely! A store-bought crust can save time while still delivering delicious results.

How long does salted honey pie last?

When stored properly, this pie lasts about 3-4 days in the refrigerator, but it’s best fresh!