High Altitude Salted Honey Custard Pie
This sweet and creamy salted honey pie starts with a flaky all butter pastry crust, filled with silky honey custard and sprinkled with flaky salt. A delicious pie for any holiday or season!
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 Inch Deep Dish Pie Pan or Tart Pan
Ingredients
Crust
- ½ recipe All Butter Pie Dough (1 single pie crust)
Filling
- 3 tbsp granulated sugar
- 3 tbsp light brown sugar
- 3 tbsp corn starch
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup honey
- 3 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1/4-1/2 tsp flaky finishing salt (such as Maldon)
Instructions
Crust
- Prepare 1/2 Recipe Pie Dough (or make the full recipe, and freeze half the dough for another pie).
- Roll the dough out into a circle, and fit it into your pie pan. Fold the edges under and crimp the edges. Freeze the crust for 30 minutes.
- Preheat the oven to 400 F, and position a rack in the center of the oven.
- Lay a piece of parchment paper over the frozen crust, and fill with dried beans or pie weights.
- Bake the crust on the center oven rack for 25 minutes. Remove the beans and the paper from the crust, then return the crust to the oven and bake for another 15-25 minutes, until it's golden brown and completely baked through. If the bottom of the crust puffs up a little, just gently press it flat again with a spoon. Set the crust aside while you make the filling.
- Reduce the oven temperature to 375 F.
Filling
- In a saucepan, combine the granulated sugar, brown sugar, corn starch and 1/4 tsp Kosher salt.
- Whisk in the honey, eggs and vanilla, then whisk in the milk and cream.
- Cook the custard over medium heat, whisking constantly, until the custard thickens enough to cover the back of a spatula. Remove from the heat.
- Hold a fine mesh strainer over the baked pie crust, and pour the hot custard through the strainer to strain out any bits of cooked eggs.
- Bake the pie in the oven at 375 F for about 15-20 minutes until the top of the custard forms a skin and it's set around the edges, but still wobbly in the center.
- Let the pie cool at room temperature for one hour, then refrigerate for at least 2-3 hours, until fully chilled and set.
Serving
- Just before serving, you can sprinkle the pie with flaky finishing salt. Note that the salt will eventually melt onto the top of the custard as it sits, so don't do this until you're ready to serve the pie.
- I recommend making a batch of stabilized whipped cream to serve with slices of pie.
Notes
Store leftover pie in an airtight container in the refrigerator for up to 2 days.
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