Description
A rich and silky pie featuring a tender crust filled with a balanced honey-whiskey custard, finished with a sprinkle of flaky salt.
Ingredients
Scale
- 1 (9-inch) pie crust, chilled and blind-baked
- 1 tbsp unsalted butter, melted
- 3/4 cup honey (mild, such as orange blossom or clover)
- 1/2 cup brown sugar, packed
- 1/3 cup whiskey or bourbon
- 3 large eggs
- 1 cup heavy cream
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- Flaky sea salt, for finishing
- Optional: thinly sliced candied citrus or toasted nuts
Instructions
- Preheat the oven to 375°F (190°C) and blind-bake the pie crust for 12–15 minutes.
- Lower the temperature to 325°F (160°C) and warm the honey, brown sugar, and butter in a saucepan until glossy.
- Deglaze with whiskey off the heat, stirring to capture the caramel.
- Whisk the eggs in one bowl, then temper by mixing in some warm syrup before combining with the saucepan mixture.
- Stir in the heavy cream, vanilla, and sea salt until fully combined, then strain to remove coagulated bits.
- Pour the custard into the crust and bake for about 25–30 minutes until just set.
- Cool the pie on a rack for 1.5 hours, then refrigerate for at least 2 hours before finishing with flaky salt and garnishes.
Notes
Let the pie chill overnight for deeper flavors. Use room-temperature ingredients to prevent curdling during preparation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 140mg