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Salted Whiskey Honey Pie You’ll Crave

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 72 reviews
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 9-inch pie (serves 8) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Salted Whiskey Honey Pie is a delightful dessert combining sweet and salty flavors with a smooth, custardy filling enhanced by whiskey and honey. Featuring a single crust baked to a golden perfection, it pairs wonderfully with fresh fruit or a dollop of whipped cream, making it an elegant yet easy pie for any occasion.

Ingredients

Scale

Pie Crust

  • 1 pie crust, homemade or store-bought

Filling

  • 8 tablespoons unsalted butter, melted and cooled
  • 1/3 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 3/4 cup honey
  • 4 large eggs, divided (1 for egg wash, 3 for batter)
  • 1/3 cup heavy whipping cream
  • 2 tablespoons whiskey
  • 1 tablespoon apple cider vinegar
  • 1–2 teaspoons coarse sea salt for finishing (optional)

Instructions

  1. Prepare Pie Crust: Roll out your pie crust if needed, then gently place it into a 9-inch pie plate, trimming excess beyond a 1-inch overhang. Crimp the edges as desired to create an attractive crust border.
  2. Chill and Preheat: Place the pie plate with crust in the freezer while you preheat your oven to 400°F (204°C).
  3. Blind Bake the Crust: Remove the crust from the freezer and line it with parchment paper or aluminum foil. Fill the crust with pie weights, pie chains, or dried beans to prevent bubbling. Bake on the center rack for 10-15 minutes until the crust looks set, then remove from the oven.
  4. Prepare Egg Wash: Beat one egg lightly with a teaspoon of water and set aside for brushing the crust.
  5. Remove Weights and Egg Wash: Carefully lift out the parchment and weights; prick any bubbles with a fork and gently press down. Brush the crust with the egg wash and return to the oven for 5-8 minutes until it becomes a very pale golden brown.
  6. Mix Filling Ingredients: While the crust is baking, whisk together melted butter, sugar, flour, salt, and vanilla extract in a mixing bowl or stand mixer.
  7. Add Eggs: Add the remaining 3 eggs one at a time, mixing well and scraping the bowl after each addition.
  8. Incorporate Honey: Stir in the honey and mix until smooth.
  9. Add Cream, Whiskey, and Vinegar: Pour in heavy cream, whiskey, and apple cider vinegar, stirring just until combined.
  10. Fill Pie Crust: Pour the custard filling into the still-warm pie crust and smooth the surface.
  11. Bake Pie: Reduce oven temperature to 350°F (177°C), and bake the pie for 35-40 minutes until the center just sets. Use a pie shield or foil ring around edges if they brown too quickly.
  12. Cool and Serve: Allow the pie to cool at least 30 minutes before sprinkling coarse sea salt on top if desired. Serve with fruit or whipped cream. Store loosely covered at room temperature overnight or refrigerate up to 3 days.

Notes

  • You can use any pie crust you prefer, whether homemade, store-bought, or pre-formed frozen crusts, especially helpful for gluten-free versions.
  • If using salted butter, reduce salt in the filling to 1/4 teaspoon.
  • Gluten-free flour (1:1 substitution) or 2 teaspoons cornstarch can be used instead of all-purpose flour.
  • Heavy cream can be substituted with sour cream, full-fat plain yogurt, or crème fraîche for a slightly different texture.
  • Apple cider vinegar balances flavor but can be replaced with lemon juice; avoid white vinegar as it’s too acidic.
  • Use coarse finishing salt like flaky sea salt for topping; kosher salt is too large to provide the right flavor contrast.

Find it online: https://recipes.mbeams.com/salted-whiskey-honey-pie-youll-crave/