The Salted Whiskey Honey Pie Recipe is a luxurious twist on a classic custard pie, perfect for those cozy gatherings when you want to impress without fuss. It’s rich, subtly boozy, and sweetened naturally with honey, creating a golden slice you’ll want to savor slowly. Whether it’s a chilly weekend or a special occasion, this pie brings warmth and a touch of rustic charm to your table.
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Why You’ll Love This
This pie strikes a perfect balance between sweet and salty, enriched by the deep warmth of whiskey and the luscious smoothness of honey. It’s a dessert that feels both indulgent and approachable.
- Reliable Texture, Great Flavor: The custard is silky and just-set, with a rich honey sweetness that’s highlighted by a whisper of salt and whiskey.
- Crisp–Golden Finish: The buttery crust bakes to a beautiful golden shade, adding a wonderful crunch that contrasts the smooth filling.
- Pantry-Friendly Ingredients: Most ingredients are staples you likely have on hand, making it easy to pull together even on short notice.
- Weeknight Easy, Weekend Worthy: While elegant enough for guests, this pie’s straightforward steps mean you can enjoy it midweek without stress.
Ingredient Snapshot
Choosing quality ingredients really makes the Salted Whiskey Honey Pie shine. I always pick fresh eggs and the best honey I can find—floral varieties add an interesting layer of flavor.
- All-purpose flour: Use unbleached for a more natural, slightly nutty flavor.
- Unsalted butter: Look for high-fat, European-style for a richer crust and silky filling.
- Honey: Raw or wildflower honey lends complex sweetness, elevating the pie’s character.
- Whiskey or bourbon: Pick your favorite for a warming, boozy note; it’s optional but highly recommended.
- Heavy cream or crème fraîche: Crème fraîche adds a slight tang; otherwise, cream keeps things decadent and smooth.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Salted Whiskey Honey Pie Recipe
Step 1 — Set Up & Season
Start by making the pie crust. Mix your flour, sugar, and salt in a bowl or stand mixer, then drop in the cold, cubed butter. Keep your mixer speed medium so you get that perfect sandy, corn-kernel texture without melting the butter. Adding ice water a tablespoon at a time, gently bring the dough together — it should feel firm but pliable, not sticky. Wrap it up and chill for at least an hour; this resting time helps the gluten relax, making for a tender crust.
Step 2 — Sear, Toast, or Mix
While the dough chills, you can assemble the luscious filling. Whisk melted butter with sugar, flour, salt, and vanilla to infuse a warm fragrance. Stir in honey slowly until smooth and glossy — I love this part because the honey shines brightest here. Lightly beat your eggs separately, then slowly temper them by whisking in a bit of the warm butter-honey mixture before combining all. Adding cream and apple cider vinegar balances richness with subtle brightness, and if you’re using whiskey, this is the moment to stir it in, giving that extra cozy kick.
Step 3 — Finish for Best Texture
Roll your chilled dough into roughly a 14-inch circle and transfer it gently to a 9-inch pie plate. Don’t rush this step — a floured surface and a cool hand keep it from sticking or tearing. Trim the edges, fold under, and crimp for a classic finish. After refrigerating again so the dough firms, pour in the filling. Bake at 375°F (190°C) for 40-45 minutes; you’ll know it’s done when the filling is set but still has a slight wobble in the center — that keeps it creamy, not overcooked. Let it cool completely, then chill it to let the flavors meld and the texture fully set.
Smart Little Tips
From chilling dough to knowing when your custard is perfectly set, these tips have been lifesavers in my kitchen and will help your Salted Whiskey Honey Pie Recipe turn out just right every time.
- Doneness Cue: Look for a barely wobbly center when you gently shake the pie; it will firm as it cools.
- Temperature Trick: Cold ingredients and tools keep your butter from melting too soon, resulting in flakier crust.
- Make-Ahead Move: Prepare the crust and filling a day ahead, then bake and chill just before serving.
- Avoid This Pitfall: Don’t skip chilling your dough after shaping—it prevents shrinking and sogginess.
Serving Ideas
Finishing Touches
I always sprinkle flaky sea salt on top right before serving—this little extra crunch and salty pop brings all the sweet honey and warm whiskey notes into sharper focus. A dollop of lightly whipped cream or crème fraîche works beautifully if you want a creamy contrast without overwhelming the pie.
Pair It With
This pie’s richness pairs wonderfully with a cup of robust coffee or a glass of late-harvest white wine to complement the sweetness without competing. If you’re serving it for dinner, a simple green salad with a tangy vinaigrette can offer palate-cleansing freshness alongside this dessert.
Easy Plating Upgrades
For casual occasions, a rustic slice on simple white plates works great, but for guests, I like to dust the edges with a light sprinkle of cinnamon or nutmeg and add a delicate drizzle of warmed honey or caramel. Tiny edible flowers or a sprig of fresh thyme also elevate presentation without any extra effort.
Make-Ahead, Store & Reheat
Storing Leftovers
Place leftover pie in an airtight container or cover loosely with plastic wrap. It keeps nicely in the fridge for up to 3 days. You’ll notice the crust softens slightly but the honey custard remains lusciously smooth and flavorful.
Freezing Tips
This pie freezes fairly well if wrapped tightly in plastic and then foil to avoid freezer burn. Thaw it slowly overnight in the fridge to keep the custard texture intact. I find slight separation can happen, but a quick brief warm-up helps revive it.
Reheating Salted Whiskey Honey Pie Recipe Without Drying Out
Reheat slices gently in a low oven (around 300°F) for 10-12 minutes to warm through without drying it out. Cover loosely with foil if the crust starts to brown too quickly. Alternatively, the microwave works for a quick fix, but zap in short bursts to keep moisture from evaporating. An air fryer can crispen the crust nicely with careful monitoring, but avoid overcooking the custard.
Frequently Asked Questions
Absolutely! The whiskey adds depth and warmth, but you can omit it without sacrificing the overall flavor balance. The pie will still be richly sweet and delicious.
I recommend using a flavorful raw or wildflower honey to enhance the pie’s complexity, but mild clover honey also works if you prefer a subtler sweetness.
Make sure not to overbake the pie and cool it gradually at room temperature before chilling. Also, avoid opening the oven door during baking to keep steady heat.
You can, but homemade crust really adds to the buttery crispness and flavor. If using store-bought, pick a high-quality, all-butter crust for best results.
Final Thoughts
PrintPrint Recipe
Salted Whiskey Honey Pie Recipe
Salted Whiskey Honey Pie is a rich and indulgent dessert featuring a flaky homemade crust filled with a luscious honey and butter custard infused with a hint of bourbon and finished with flaky sea salt for a perfect balance of sweet and savory flavors.
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pie Crust
- 1 ¼ cups (175g) all-purpose flour
- 2 teaspoons sugar
- ¼ 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
- ⅓ cup (45g) sugar
- 1 tablespoon flour
- ¾ teaspoon kosher or sea salt
- 1 teaspoon vanilla extract
- ¾ cup (240g) honey
- 3 large eggs, at room temperature
- ½ cup (120g) heavy cream or crème fraîche
- 1 tablespoon apple cider vinegar
- 3 tablespoons bourbon or whiskey (optional)
- Flaky sea salt, to finish
Instructions
- Mix Pie Crust Ingredients: In a bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, and salt thoroughly.
- Add Butter: Add cubed chilled butter and mix on medium speed until the mixture resembles corn kernels in texture.
- Add Ice Water: Add 3 tablespoons of ice water and mix on low speed until the dough begins to come together; add the final tablespoon if the dough is still dry.
- Shape Dough: Gather the dough by hand, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour to chill and firm up.
- Roll Dough: Roll the chilled dough on a lightly floured surface to a 14-inch round to fit the pie plate.
- Fit Dough to Pie Plate: Transfer dough to a 9-inch pie plate, trim leaving about a 1-inch overhang; fold the overhang under the rim and crimp the edges to seal.
- Chill Pie Crust: Refrigerate the prepared pie dough for 30 minutes to 1 hour until firm before filling.
- Preheat Oven: Preheat the oven to 375°F (190°C) in preparation for baking the pie.
- Mix Filling Base: In a mixing bowl, whisk together melted butter, sugar, flour, salt, and vanilla extract until evenly combined.
- Add Honey: Stir in the honey until the filling mixture is smooth and uniform.
- Temper Eggs: In a separate bowl, lightly beat the eggs, then gradually whisk in the butter-honey mixture to prevent curdling and combine gently.
- Combine Remaining Ingredients: Stir in heavy cream, apple cider vinegar, and bourbon or whiskey if using until the filling is fully combined and smooth.
- Fill Pie: Pour the prepared filling into the chilled pie crust, spreading evenly.
- Bake Pie: Bake in the preheated oven for 45 minutes until the filling is set and the top is lightly browned.
- Cool and Chill: Allow the pie to cool to room temperature, then refrigerate until fully firm to enhance texture and flavor.
- Serve: Sprinkle flaky sea salt over the top before serving to provide a delightful contrast to the sweet filling.
Notes
- For a crispier crust, blind bake the pie crust for 10 minutes before adding the filling.
- If you prefer a non-alcoholic version, omit the bourbon or whiskey without affecting the overall flavor.
- The apple cider vinegar helps balance sweetness and tenderizes the filling for a smooth texture.
- Use heavy cream for a richer filling or crème fraîche for a slight tangy note.
- Ensure eggs are at room temperature to help with smooth mixing and prevent curdling during tempering.
- Chilling the dough twice prevents shrinking and helps maintain a flaky crust.
- Store leftover pie covered in the refrigerator for up to 3 days for best freshness.
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