Why Make This Recipe
Salted Whiskey Honey Pie is a delightful dessert that combines the rich flavors of honey and whiskey, topped with a sprinkle of flaky sea salt. This pie offers a perfect balance of sweetness and a touch of savory, making it a wonderful treat for any occasion. Whether you’re hosting a gathering or enjoying a quiet evening at home, this pie is sure to impress with its unique flavor profile and creamy texture.
How to Make Salted Whiskey Honey Pie
Ingredients:
Crust:
- 1 1/4 cups (175g) all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 4 ounces (8 tablespoons, 115g) unsalted butter, cubed and chilled
- 3-4 tablespoons ice water
Filling:
- 4 ounces (8 tablespoons, 115g) unsalted butter, melted
- 1/3 cup (45g) sugar
- 1 tablespoon flour
- 3/4 teaspoon kosher or sea salt
- 1 teaspoon vanilla extract
- 3/4 cup (240g) honey
- 3 large eggs, at room temperature
- 1/2 cup (120g) heavy cream or crème fraîche
- 1 tablespoon apple cider vinegar
- 3 tablespoons bourbon or whiskey (optional)
- Flaky sea salt, to finish
Directions:
Pie Crust:
- Mix: In a bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, and salt.
- Add Butter: Add cubed chilled butter and mix on medium speed until the mixture resembles corn kernels.
- Add Water: Add 3 tablespoons of ice water and mix on low until the dough begins to come together; add the final tablespoon if the dough is dry.
- Shape: Gather the dough by hand, shape it into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Roll: Roll the chilled dough on a lightly floured surface to a 14-inch round.
- Fit Dough: Transfer the dough to a 9-inch pie plate, trim leaving about a 1-inch overhang; fold the overhang under the rim and crimp it.
- Chill: Refrigerate the pie dough for 30 minutes to 1 hour until firm.
Filling:
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Mix Filling: In a mixing bowl, whisk together melted butter, sugar, flour, salt, and vanilla.
- Add Honey: Stir in the honey until smooth.
- Temper Eggs: In a separate bowl, lightly beat the eggs, then gradually whisk in the butter-honey mixture to temper.
- Combine: Stir in heavy cream, vinegar, and bourbon/whiskey if using until fully combined.
- Fill Pie: Pour the filling into the prepared pie crust.
- Bake: Bake for 40 to 45 minutes until set and the top is lightly browned.
- Cool & Chill: Allow the pie to cool to room temperature, then refrigerate until fully firm.
- Serve: Sprinkle flaky sea salt over the top before serving.
How to Serve Salted Whiskey Honey Pie
Slice the pie into wedges and serve as is, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream. The sweet and salty flavor of the pie is delightful, making it a perfect dessert for any meal.
How to Store Salted Whiskey Honey Pie
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for about 3 to 5 days. Allow it to come to room temperature before serving again for the best flavor.
Tips to Make Salted Whiskey Honey Pie
- For a flakier crust, be sure the butter is cold when mixing.
- Don’t skip chilling the dough; it helps prevent shrinking while baking.
- If you want a non-alcoholic version, simply leave out the bourbon or whiskey without altering the rest of the ingredients.
Variation
You can experiment with different sweeteners by replacing honey with maple syrup for a different taste. Additionally, adding a hint of citrus zest, such as lemon or orange, can brighten the flavor profile.
FAQs
Can I make the crust in advance?
Yes, you can make the crust a day ahead. Wrap it tightly in plastic wrap and keep it refrigerated until you’re ready to use it.
Is there a substitute for heavy cream?
Yes, you can substitute heavy cream with crème fraîche or even whole milk, though the texture will be slightly different.
Can I freeze the pie?
Yes, you can freeze the pie after it’s fully cooled. Wrap it tightly in plastic wrap and aluminum foil. When ready to eat, let it thaw in the refrigerator overnight before serving.
Salted Whiskey Honey Pie
A delightful dessert featuring the rich flavors of honey and whiskey, topped with flaky sea salt for a perfect balance of sweetness and savory goodness.
For the Crust
- 1 1/4 cups all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 4 ounces unsalted butter, cubed and chilled
- 3-4 tablespoons ice water (Use as needed to bring dough together.)
For the Filling
- 4 ounces unsalted butter, melted
- 1/3 cup sugar
- 1 tablespoon flour
- 3/4 teaspoon kosher or sea salt
- 1 teaspoon vanilla extract
- 3/4 cup honey
- 3 large eggs, at room temperature
- 1/2 cup heavy cream or crème fraîche
- 1 tablespoon apple cider vinegar
- 3 tablespoons bourbon or whiskey (optional) (Leave out for non-alcoholic version.)
- to taste Flaky sea salt, to finish
Prepare the Crust
- In a bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, and salt.
- Add cubed chilled butter and mix on medium speed until the mixture resembles corn kernels.
- Add 3 tablespoons of ice water and mix on low until the dough begins to come together; add the final tablespoon if the dough is dry.
- Gather the dough by hand, shape it into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Roll the chilled dough on a lightly floured surface to a 14-inch round.
- Transfer the dough to a 9-inch pie plate, trim leaving about a 1-inch overhang; fold the overhang under the rim and crimp it.
- Refrigerate the pie dough for 30 minutes to 1 hour until firm.
Prepare the Filling and Bake
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together melted butter, sugar, flour, salt, and vanilla.
- Stir in the honey until smooth.
- In a separate bowl, lightly beat the eggs, then gradually whisk in the butter-honey mixture to temper.
- Stir in heavy cream, vinegar, and bourbon/whiskey if using until fully combined.
- Pour the filling into the prepared pie crust.
- Bake for 40 to 45 minutes until set and the top is lightly browned.
- Allow the pie to cool to room temperature, then refrigerate until fully firm.
- Sprinkle flaky sea salt over the top before serving.
For a flakier crust, be sure the butter is cold when mixing. Don’t skip chilling the dough; it helps prevent shrinking while baking. Store leftovers covered in the refrigerator for 3 to 5 days. Allow pie to come to room temperature before serving for the best flavor.
