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.
Ingredients
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
Instructions
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.
Notes
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.