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You’ve never tasted anything like this Salt & Honey Pie. It is the most rich, decadent, and downright delicious dessert that is perfect for the holidays.
This pie is unlike anything you’ve ever had. Its as rich and sweet as a decadent pecan pie and the filling has a similar texture, but the taste is extraordinarily unique. If you’ve never paired salt with honey, its a force to be reckoned with. Only salt can balance out the incredible sweetness that honey delivers.
If you’re looking for a pie that’s different from your traditional go-tos that will not only impress your guests, but will leave them begging for the recipe – this is your pie. Enjoy!
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Ingredients
Crust:
- 1 1/3 cups All Purpose Flour
- 1 Tablespoon Sugar
- 1 teaspoon kosher salt or 1/2 teaspoon sea salt
- 2 Tablespoon of milk or water
- 1/4 cup vegetable oil
Filling:
- 1 1/2 cups cups of sugar
- 3/4 cup honey
- 1/4 cup milk powder
- 1/4 cup freeze dried corn powder
- 1 teaspoon kosher salt or 1⁄2 teaspoon of sea salt
- 1/2 vanilla bean pod
- 1 cup butter, melted
- 3/4 cup heavy cream
- 1/2 tsp vanilla extract
- 8 egg yolks
Instructions
- To make the crust, combine all of the dry ingredients in a mixing bowl. Combine the wet in a second bowl. Add the wet to the dry all at once, and toss together with a fork or rubber spatula until combined. Press the mixture into desired pie pan (9-10 inches). Bake the pie crust with pie weights and parchment for 20 minutes at 350 degrees.
- To make the filling, combine the sugar, honey, milk powder, freeze dried corn powder, salt, and vanilla bean pod in a stand mixer with the paddle attachment on low speed. Add the melted butter in 2 additions. Scrape the bowl well – the scraping will allow the finished pie to fully mix.
- In a separate bowl combine the heavy cream, vanilla, and egg yolks. Add this combination of liquid ingredients in two additions. Scrape the bowl well. Mix one last time to make sure the mixture is fully homogeneous. If the mixture has a texture like it’s “broken”, that’s fine, the overall viscosity must be consistent, however. If you’ve been a lazy-scraper in the early stages you’ll regret it at this point.
- Fill the pie crust to the brim. Bake at 350 degrees for aproximately 40 minutes for a 9 inch pie or 45-48 minutes for a 10 inch. If your pie is 9 inches, you may have some filling leftover. The pie also will appear jiggly even when it’s done. Cool completely before serving, some prefer room temperature, some prefer chilled. Either way, Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I do not have a mixer, only a handheld mixer. Is that a deal breaker?
Not at all. I just prefer a stand mixer, but a handheld will work just fine!
Tonie
I’m lactose intolerant is there anything I can use as a substitute for the milk powder?
Not for this recipe that I’m aware of. Sorry.
Try coconut milk powder. It can be found at whole foods or on Amazon. For the half n half you could sub coconut milk, nut pods creamer or ripples half n half.
Krissy, for the above question about sugar, coconut sugar would be a good sub and would make this pie even richer. (It tastes like brown sugar)
There’s lots of ways to make this pie a bit healthier to overcome that horrible nutrition facts label! I was considering making this pie for my husband until I saw that. Yikes!