Salted Honey Cream Pie
on Nov 09, 2020
It’s Day 3 of Country Rebel Recipes’ Pie Week and today we have a doozy to share! Salted Honey Cream Pie isn’t for the faint of heart (or the calorie conscious). In fact, it’s one of the richest, tastiest pies we’ve ever had the pleasure of indulging in and we can’t wait for you to try it.
We’ll probably all agree that some of the best flavor combinations are anything sweet and salty. Maple and bacon, chocolate and pretzels, peanut butter and jelly….you can’t go wrong with the combo. This pie brings together the sweetness of honey topped with a sprinkle of salt to make a delightful custardy pie.
To make Salted Honey Cream Pie, cream, brown sugar, cornstarch, and salt are brought to a boil just until it begins to thicken. The classic method of tempering eggs is used to guarantee a great set once the pie is chilled. A generous serving of honey is stirred in before the pie is baked. It’s almost magical to watch as the pie bakes and the top begins to caramelize and bubble.
Allow the pie to cool completely before serving with ice cream or whipped cream and a beautiful honey drizzle. Sprinkle with sea salt before serving and enjoy!
Don’t forget to check out the first two recipes in our Pie Week series.
Day 1: Pumpkin Marshmallow Pie
Day 2: Key Lemon Cream Pie
SALTED HONEY CREAM PIE
Ingredients:
1 – refrigerated 9-inch pie crust
4 large egg yolks
2 1/2 cups heavy whipping cream
1 cup packed dark brown sugar
1/3 cup cornstarch
3/4 teaspoon salt
1/2 cup honey
1 teaspoon vanilla extract
sea salt
Instructions:
Preheat oven to 375 degrees F. Line a 9-inch pie plate with the refrigerated crust and set aside.
Place egg yolks in a large bowl. Set aside.
Stir together whipping cream, brown sugar, corn starch and salt in a medium saucepan over medium/high heat. Stir constantly until it comes to a boil and begins to thicken. While whisking the egg yolks, add in 1/4 of the hot mixture. Mix well before adding the rest of the hot mixture, whisking constantly. Stir in honey and vanilla.
Pour filling into prepared, unbaked crust and bake in preheated oven for 50 to 55 minutes. The middle of the pie will be jiggly, but will thicken as it cools. The top should be caramelized and bubbly.
Transfer pan to wire rack to cool completely before transferring to the refrigerator for at least 2 hours. Top with ice cream or whipped cream and drizzle with honey and salt before serving.
