Salted Honey Pie
A sweet and salty pie with a custard like filling. Simple and delicious!
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.