Sunday, October 29, 2017

Salted Honey Pie

salted honey pie
So in one week I was gifted honey, purchased honey from a friend at the farmers market and have loads of honey at the purple farmstand which left me craving a way to move some honey.

Sure I'm big on buttered toast with little honey as a guilty pleasure or peanut butter toast with honey but currently I'm toaster-less so the next best thing I thought was a Honey Pie.

I was first introduced to this divine treat by yet another farmers market friend. She had me addicted at first bite. And if ever you're craving a honey pie and don't have any honey in the house run (don't walk) to the Constellation Collective in Collingswood to get the most fun lovingly baked honey pie on earth.

But if you've got the honey...or you plan to swing by the purple farmstand and grab a jar of honey....OR you're planning to start a new Thanksgiving must-have Pie tradition...bake yourself up this honey pie.

honey pie

Salted Honey Pie

1/2 cup local Honey
4 egg yolks
2 cup heavy cream
1/4 cup cornstarch
1/2 unpacked brown sugar
1 tsp vanilla extract
1/2 tsp salt
1 pie crust
coarse sea salt for the top

Preheat oven 375.

Remove egg yolks from egg whites and add to a mixing bowl. In bowl whisk together eggs, heavy cream, cornstarch, brown sugar, vanilla, honey and 1/2 tsp of salt (so yea everything in the bowl!).

Add custard to pie shell and bake for about an hour.

When the pie is completely cooled crack some coarse sea salt over top and serve.


  1. The honey goes in the custard mix,right?

    1. Yes! Good catch...I’ll edit that and include the honey in the custard!

  2. Do you blind bake or parbake the crust at all or is it raw and baked with the custard? Looks amazing!

    1. I don’t do any pre-baking of the crust. Just pop it all in together. Enjoy!

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