Ingredients
- All-purpose flour: 1 1/2 cups
- Unsalted butter, cold and cubed: 12 tablespoons
- Ice water: 5-7 tablespoons
- Honey: 3/4 cup
- Heavy cream: 1/2 cup
- Large eggs: 3
- Vanilla extract: 1 teaspoon
- Sea salt: 1 teaspoon
Instructions
- Step 1: Prepare the crust. In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
- Step 2: Wrap the dough in plastic wrap and chill for at least 30 minutes. Roll out the dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie plate, trim the edges, and crimp.
- Step 3: Preheat oven to 350°F (175°C). In a medium bowl, whisk together honey, heavy cream, eggs, vanilla extract, and sea salt until well combined.
- Step 4: Pour the honey mixture into the prepared pie crust.
- Step 5: Bake for 40-50 minutes, or until the filling is set around the edges but still slightly wobbly in the center.
- Step 6: Let the pie cool completely on a wire rack before slicing and serving. Refrigerate leftovers.
Notes
- For best flavor, store leftover Salted Honey Pie in the refrigerator, covered, for up to 3 days.
- Gently warm individual slices in the microwave for 15-20 seconds to enhance the honey flavor.
- A dollop of whipped cream or a scoop of vanilla ice cream perfectly complements the pie's sweet and salty notes.
- Be careful not to overbake; the filling should have a slight jiggle when you take it out, as it will continue to set as it cools.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American