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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’d like to make this for someone who loves honey but doesn’t like custard/gags at egg taste (like Boston creme or mayo). With all the egg yolks, and the mention of the wobble, I was wondering if this came out with a sort custards taste? Thanks! 🙂
Because it sounds like a texture aversion, I’m not sure that person would like this pie.
Can the pie be refrigerated and then served the next day or is it best served the same day? Serve warm or cold?
You can do same day or next day. I prefer it at room temp.
Just read the recipe…don’t want to sound stupid…but I’m assuming you remove the vanilla pod at some point… please let me know..I have only scrapped the pod before…is that what you mean…I can’t imagine the actual pod tastes very good…sorry if this is a dumb question…thanks
Yep – remove the pod.
Made this pie today. One thing I want to mention for the benefit of others who may not know like me .. if you think its starting to burn, do not cover it with foil because the foil takes the beautiful brown top off with it. UGH.. BUT having said that.. this pie is DELISH!!!!!!!!!!! Thank you for sharing the recipe
What did you sprinkle on top of the pie? Coarse salt?
yep!
Nadine, did you try it with corn meal and how did it turn out, please?
Thanks….
This looks so amazing, I have to try making it. I am anticipating having trouble finding the freeze dried corn powder. Do you think corn meal might work instead?
Thanks!
Hi Nadine, Honestly – I don’t know. If you try it, will you let me know? thanks! Krissy
Did you try it? I found freeze dried corn on amazon.. I’m thinking of buying it and tossing it in the food processor?!
Hi! Is there a sugar substitute (natural) that will work in place of sugar? Thanks!
Hi Missy, I usually don’t use sugar substitutes so I can’t give you the best answer. Sorry, Krissy
I didn’t have (or order in time) freeze dried corn powder, so I used about half the amount (why half? just a guess, really) of corn starch. Having never made this before, I don’t have a basis for comparison, but I will say mine came out quite tasty. Thanks for the recipe!
For real? What a fantastic tip! I never would have guessed. Thanks for sharing! Krissy
Just what is freeze dried corn powder???????? Is there a substitute???