Salted Honey Custard Pie
This delicious custard-based piece has an amazing caramel flavor and is rich and satisfying. They’ll never know that it was easy to make.
BONUS RECIPE! To make mini honey espresso crème brulees, make honey pie recipe up to Step 4. Add 1-2 tablespoons espresso or coffee, and bake in small custard cups at 350 F for 15-20 minutes, or till well set. Remove from oven, top with sugar, and finish under broiler on high, watching carefully not to burn the sugar.
Ingredients
For Pie
1 store-bought or prepared pie crust
4 large egg yolks, beaten
2 1/4 cups heavy whipping cream (or whole milk)
1 1/3 cup Sue Bee® honey
1/3 cup cornstarch
½ tsp salt
2 tsp real vanilla extract
¼ tsp baking soda
Course flake sea salt to finish
Honey Whipped Cream
2 cups heaving whipping cream
½ tsp real vanilla extract
2 tbsp Sue Bee® honey
Directions
For Pie
Preheat oven to 350 F.
Combine cream (or milk), honey, cornstarch, salt, and baking soda in a medium saucepan. Bring to a boil over medium heat, whisking constantly.
Once the mixture comes to a boil and begins to thicken enough to coat the back of a spoon, remove from the heat.
Temper hot mixture into beaten egg yolks a few tablespoons at a time, whisking constantly to avoid scrambling the egg yolks. After about half the hot mixture has been added, pour in the rest all at once. Add vanilla extract and stir to combine. (Strain if an exceptional smooth texture is desired.)
Pour custard into pie crust, and bake for 35-40 minutes, or until custard begins to brown and a toothpick slides out clean.
Remove the pie from the oven. Sprinkle with course flake sea salt and allow to cool to room temperature.
Refrigerate the pie as needed.
Top with honey whipped cream, garnish with fresh berry and serve.
Honey Whipped Cream
Add heavy cream to the chilled bowl of your stand mixer, if using, or a large stainless steel bowl if using a hand mixer.
Mix on medium speed until cream begins to thicken slightly.
Add honey and vanilla extract, and reduce speed to medium low.
Mix until soft peaks begin to form for a very soft, delicate whipped cream, or a bit further for a slightly thicker, firmer whipped cream.
