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Salted Whiskey Honey Pie Recipe

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4.9 from 60 reviews

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.

Ingredients

Pie Crust

  • 1 1/4 cups (175g) all-purpose flour
  • 2 teaspoons sugar
  • 1/4 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
  • 1/3 cup (45g) sugar
  • 1 tablespoon flour
  • 3/4 teaspoon kosher or sea salt
  • 1 teaspoon vanilla extract
  • 3/4 cup (240g) honey
  • 3 large eggs, at room temperature
  • 1/2 cup (120g) heavy cream or crème fraîche
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons bourbon or whiskey (optional)
  • Flaky sea salt, to finish

Instructions

  1. Mix Pie Crust Ingredients: In a bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, and salt thoroughly.
  2. Add Butter: Add cubed chilled butter and mix on medium speed until the mixture resembles corn kernels in texture.
  3. 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.
  4. 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.
  5. Roll Dough: Roll the chilled dough on a lightly floured surface to a 14-inch round to fit the pie plate.
  6. 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.
  7. Chill Pie Crust: Refrigerate the prepared pie dough for 30 minutes to 1 hour until firm before filling.
  8. Preheat Oven: Preheat the oven to 375°F (190°C) in preparation for baking the pie.
  9. Mix Filling Base: In a mixing bowl, whisk together melted butter, sugar, flour, salt, and vanilla extract until evenly combined.
  10. Add Honey: Stir in the honey until the filling mixture is smooth and uniform.
  11. Temper Eggs: In a separate bowl, lightly beat the eggs, then gradually whisk in the butter-honey mixture to prevent curdling and combine gently.
  12. Combine Remaining Ingredients: Stir in heavy cream, apple cider vinegar, and bourbon or whiskey if using until the filling is fully combined and smooth.
  13. Fill Pie: Pour the prepared filling into the chilled pie crust, spreading evenly.
  14. Bake Pie: Bake in the preheated oven for 45 minutes until the filling is set and the top is lightly browned.
  15. Cool and Chill: Allow the pie to cool to room temperature, then refrigerate until fully firm to enhance texture and flavor.
  16. 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.

Find it online: https://freshfromkitchen.com/salted-whiskey-honey-pie-recipe/