Salted Honey Pie Sweet Salty (Print)

Creamy custard with honey and sea salt layered on flaky crust delivers irresistible sweet and salty flavor.

# Ingredients:

→ Filling

01 - 4 large egg yolks, lightly beaten
02 - 2 1/2 cups (600 ml) heavy whipping cream
03 - 2/3 cup (150 g) packed light brown sugar
04 - 1/3 cup (45 g) cornstarch, sifted
05 - 1/2 tsp salt
06 - 1/2 cup (120 ml) honey
07 - 2 tsp vanilla extract

→ Crust

08 - Pie crust (refrigerated or homemade)
09 - Flaky sea salt, for sprinkling

# Steps:

01 - Place the pie crust in a deep-dish 8-inch or 9-inch pie pan. Chill the crust in the fridge while preparing the filling. For homemade crust, ensure it is well-chilled to prevent shrinking during baking.
02 - In a medium saucepan, combine heavy whipping cream, brown sugar, cornstarch, and salt. Heat over medium heat, stirring constantly, until it reaches a rolling boil and thickens slightly.
03 - Remove the cream mixture from the heat. Gradually whisk a small amount of the hot cream into the egg yolks. Slowly add more cream while whisking to avoid scrambling the eggs.
04 - Pour the tempered egg mixture back into the saucepan with the remaining cream. Stir until smooth. Add honey and vanilla extract, mixing thoroughly.
05 - Pour the custard filling into the chilled pie crust, spreading it evenly to avoid air pockets.
06 - Preheat the oven to 375°F (190°C). Bake the pie for 40-45 minutes. The filling should bubble and the top will brown slightly. Allow some jiggle in the center as it will set while cooling.
07 - Cool the baked pie at room temperature, then refrigerate until completely chilled and firm.
08 - Before serving, sprinkle flaky sea salt over the top of the pie to enhance the flavor.
09 - Slice into 8-10 portions and serve chilled. Enjoy the creamy custard filling with the flaky crust.

# Notes:

01 - Chilling the pie crust prevents shrinking during baking and creates a flaky texture.
02 - Tempering the eggs is essential for a smooth custard without curdling.
03 - Refrigerating the pie after baking ensures the custard sets firmly.

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