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Salted Whiskey Honey Pie Recipe

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4.5 from 6 reviews

Salted Whiskey Honey Pie is a luscious dessert featuring a flaky homemade crust filled with a rich, honey-sweetened custard infused with whiskey and a touch of 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 Dry Ingredients: In a bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, and salt until evenly mixed.
  2. Add Butter: Add cubed chilled butter to the dry ingredients and mix on medium speed until the mixture resembles corn kernels, ensuring the butter is well incorporated for a flaky crust.
  3. Add Ice Water: Gradually add 3 tablespoons of ice water and mix on low speed until the dough begins to come together; if the dough is still dry, add the final tablespoon of ice water to form a cohesive dough.
  4. Shape and Chill Dough: Gather the dough by hand, shape it into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up the dough.
  5. Roll Out Dough: On a lightly floured surface, roll the chilled dough out to a 14-inch round to fit the pie plate.
  6. Fit Dough into Pie Plate: Transfer the dough to a 9-inch pie plate, trim leaving about 1 inch overhang, then fold the overhang under the rim and crimp edges for a decorative finish.
  7. Chill Pie Crust: Refrigerate the pie dough again for 30 minutes to 1 hour until it is firm and ready for filling.
  8. Preheat Oven: Preheat the oven to 375°F (190°C) in preparation for baking the pie.
  9. Mix Filling Ingredients: In a mixing bowl, whisk together melted butter, sugar, flour, salt, and vanilla extract until combined.
  10. Add Honey: Stir the honey into the butter mixture until smooth and fully incorporated.
  11. Temper Eggs: In a separate bowl, lightly beat the eggs, then gradually whisk in the butter-honey mixture to temper the eggs and prevent curdling.
  12. Combine Filling Components: Stir in the heavy cream, apple cider vinegar, and bourbon or whiskey (if using) until the filling is smooth and well mixed.
  13. Fill Pie Crust: Pour the prepared filling evenly into the chilled pie crust.
  14. Bake Pie: Bake the pie 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.
  16. Serve with Salt: Just before serving, sprinkle flaky sea salt over the top of the pie to enhance the flavor contrast.

Notes

  • Use very cold butter and ice water for the pie crust to ensure a flaky texture.
  • If you don’t have bourbon or whiskey, you can omit it for a milder honey flavor.
  • Chilling the pie crust between steps helps prevent shrinking during baking.
  • For a richer filling, crème fraîche can be used instead of heavy cream.
  • Sprinkling flaky sea salt on top adds a delightful salty crunch that complements the sweetness.

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