This is a relatively new pie for me (within the last year or so) and let me tell you, it has without a doubt become a go-to for me!
I took this over to my brother and sister in laws house for Rosh Hashanah (Jewish new year) because honey is believed to be good luck for the new year. But this is a pie good for all occasions, including a Sunday at home with the family or a Wednesday night perhaps. You see, you don’t really need a reason to make this. It’s just delicious and perfect.
There are several ways you can make a honey pie. The main ingredients stay the same from recipe to recipe but there are slight variations. For instance some people add white vinegar rather than lemon juice. If the choice is there, I will always choose lemon juice for my acidic addition because it also lends a great flavor.
Another way people do it, is to warm the filling ingredients on the stove and temper the eggs in. Again, this method may be great but I’m all about ease. If I can make a delicious homemade pie without using both the stove and oven, I’m going to! So, my recipe doesn’t use a stove top, it uses lemon juice and the filling is thick, creamy and sweet, like honey. After all, it a honey pie. It’s a similar consistency to a chess pie. Almost custard-like.
A couple of things I recommend, using an immersion blender will get all of the cornstarch clumps and make sure everything is fully incorporated. Also, a pie crust shield to keep the edges from browning too much. I put this on about halfway through baking.
Salted Honey Pie
Ingredients
- 1 pie crust
- 3/4 cup honey
- 3/4 cup firmly packed light brown sugar
- 1/2 cup heavy cream
- 2 tbsp corn starch, sifted
- 1/4 cup melted unsalted butter
- 3 large eggs lightly beaten
- 2 tsp lemon juice
- 1 1/2 tsp vanilla extract
- pinch of salt
- flaky salt for topping
Instructions
- Lay your pie crust in a 9" pie dish. Crimp the edges and put the dish in the freezer for 30 minutes to freeze the crust.
- Preheat oven to 350 degrees. After 30 minutes, lay a piece of foil down in the bottom of the crust and fill with pie weights. (can use dried beans) Bake for 20 minutes until crust is just starting to brown. Remove from oven and let cool on a rack for about 15 minutes.
- In a medium, deep bowl, combine all of the ingredients besides the flaky salt. Use an immersion blender to fully incorporate all of the ingredients together. Pour filling into cooled crust. Bake for 55-60 minutes until filling is puffed and golden brown. I put a crust shied on the edges about halfway through baking. The pie will have a slight jiggle to it, almost like a set gelatin. As long as it's all evenly puffed it's done.
- Remove from oven and let cool completely on a rack before serving. Sprinkle with the flaky salt. This pie will keep for 2 days at room temp or 4 days in the refrigerator.
Here’s the couple of things I’d recommend adding to your kitchen if you don’t have them already!
