Salted Honey Pie
A perfectly salty and sweet pie with creamy custard in a buttery pie crust. Simple, scrumptious, and totally irresistible!
Yield: 10 servings
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Ingredients:
Pie crust (refrigerated or homemade)
4 large egg yolks, lightly beaten
2 1/2 cups (600ml) heavy whipping cream 
1 cup (144g) light brown sugar
1/3 cup (45g) cornstarch, sifted
1/2 tsp salt
1/2 cup (120ml) honey
2 tsp vanilla extract
Sea salt (optional)
Instructions:
Prepare the pie crust in a deep dish 8-inch or 9-inch pie pan, and chill it in the fridge (no pre-baking required). Preheat the oven to 375°F (190°C).
Whisk the egg yolks in a large bowl, and set aside.
Make the filling: In a saucepan, heat the cream, brown sugar, cornstarch, and salt over medium heat. Stir regularly until it comes to a rolling boil and thickens.
Temper the eggs: Gradually whisk a little bit of the hot cream mixture into the egg yolks to avoid curdling. Slowly whisk in the rest of the cream mixture, ensuring it is well combined.
Add flavor: Stir in honey and vanilla extract to the custard.
Pour the custard into the chilled pie crust.
Bake for 40-45 minutes until the top is golden and bubbly. The pie will still be a bit jiggly but will firm up as it cools.
Cool the pie to room temperature, then refrigerate until fully chilled and set.
Top with sea salt, if desired, before serving.
Enjoy this sweet and salty treat with a delightful custard filling!
