The owners manual will tell you how to do it. I might try reducing the brown sugar a little but but will absolutely make again, thanks! 5. I can’t imagine that it wasn’t cooked. I typically only have dark brown sugar in my cupboard and still great! This pie is definitely on the list for Thanksgiving. Toss together apples and lemon juice in a large … Please wish me luck. Yes, you can definitely use your own pie crust. Let cool for 5 minutes. Add the brown butter mixture and whisk until thoroughly combined. I made your pie for a large group of friends who all agreed it was wonderful and have asked me to make it again. Beat at … I played around with the amount of cream and thus thickener. It set up beautifully! Once your pie shell(s) are blind-baked and cooled, make the filling: Start with browning the butter—melt the butter in a saucepan over medium heat and allow to simmer and foam. And that pastry – looks incredible too! Thanks so much for sharing this recipe. I’m not even messing with you – it’s amazing! Yes, I use a pre made pie crust that I can shape in the pan and bake. I’m so glad to hear you love it! Oh!My!Word! Ingredients. I highly recommend you try his pie. Pour the mixture into the pie crust. Also, is it 1/3 cup cornstarch before sifted or measure after sifted? This pie … Mix all ingredients in order listed and mix well. This cheesecake is a popular one. Do not burn. I had to find a way to make my own version. My. I love LOVE your blog. Whew! You’d have to experiment with baking time a little bit, but then you can just eat it right out of the jar and maybe not have a crust issue. Once the mixture comes to a full boil, remove it from the heat. Although the filling of the pie was set and cooked through, beautifully browned on top, my crust was raw. And yes, it’s sea salt. It really is a winner and has become a family favourite too. Different stoves heat at different levels. Earlier versions of the pie were almost more like a chess pie. Press the mixture evenly into a prepared 9×13 pan. Perhaps you could divide the filling between little mason jars and bake them individually? Quick question, is this pie best served cold, straight from the fridge or should it get to room temp before serving? Add the remaining cream mixture and stir until combined and smooth. Bringing it to a rolling boil on medium heat without burning it was a bit of a challenge for me too. Does that rise to the top then after you cook it. Make the pecan pie topping. Thanks for mentioning this in your review! Temper the eggs by adding a little bit of the cream mixture to the eggs and whisking, then adding a little more. But I did make one small addition and I need to share… I felt like I wanted just a bit more texture when I ate this pie the first time, despite the amazing taste. & yes, I won 1st place with it! Amazing!! It tasted like creamy salted caramel in a perfect pastry crust. This reminds me of an Egg Custard pie. 1. I also reduced the cream by a half cup just because I didnt have enough to begin with and it was still just fine! On a lightly floured surface, roll chilled dough into a circle 12 inches in … It will still be pretty jiggly. Hello Lindsey, Add honey, cream, egg yolk, and vanilla; continue beating until well combined, about 1 minute more. And you could add pecans, but when it’s the consistency that it’s supposed to be, it’s not like pecan pie. Stir in pecan halves until coated. Does this do ok to be made a day or two in advance of serving? 1 all-butter pie shell, parbaked in a 9-inch pie plate and cooled; 5 tablespoons (2.5 oz / 71g) unsalted butter; ¹⁄3 cup (4 oz / 113g) honey Bake about 25 more minutes or until golden brown. I am so thrilled to be able to make it myself. I just made it and it tastes exactly the same! It was truly devine. I have never tested it myself, so I’m not really sure how long. This looks exceptionally good Lindsay!! 4. Your email address will not be published. The brown sugar and honey did give an amazing caramel flavor but the two together with that ratio is just too sweet. Thank you for a great blog! So glad the pie has been such a hit! Then I took the finally version to the office and everyone was just as unsuspecting as I initially was at hearing about a Salted Honey Pie. . Just one question can you freeze once made? BTW, definitely do NOT forget to sift the cornstarch! And yet that description doesn’t even do it justice. So the next time I made it, I sprinkled regular granulated sugar on top and brûléed it. Thank you for this recipe, I’ve shared it many times with enthusiastic tasters! Pina Colada Pie. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Brown the butter. Whisk in the heavy cream and pour into the prepared pie crusts (or crust + ramekin). This looks so delicious! I see a lot of pies that look good but very few that make me want to go straight home and make it! I used the Pillsbury pie crust in the refrigerator section of the supermarket and it was perfect. Thanks! And I hope you enjoy it – totally one of my favorites! I even tried putting straight caramel sauce into one version. The edges of the pie crust should start to brown and the top of the pie will have browned as well. 15 minutes is all it takes. There was a good bit of pie. I just want it to be awesome. My husband works for a Senator who happens to love pie and the whole office is making different pies to bring in to celebrate his upcoming birthday. Preheat the oven to 350° and position a rack in the center of the oven. Add the egg yolks to a large bowl. I wasn’t sure it would ever set. not the oven. I just won 3rd place with this pie at my church’s pie competition! Do not pre-bake it. Do you think I am not letting it boil long enough? I don’t know anything about ingredient interaction, but I remember this recipe being fairly complex. Heavy on the sugar, low on the cream. . It’s much thicker and a different texture. It’s unapologetically sweet yet balanced—the browned butter and a bit of sea salt round out the honey flavor, and the custard pairs so nicely with a flakey crust. We had everything from donuts to cake to ice cream. I wanted to make a version as tarts for my daughter’s year-end school party. It did set and was tasty but a bit over baked! I had never tried a salted honey pie but your description made it irresistible. I ran across your recipe while searching for a pie to bring to our homeschool community’s “Pi” day. Do you have a weight measurement for cornstarch? Thanks for an amazing recipe. Required fields are marked *. Goodness. I hope you enjoy it! I made this for Thanksgiving and it was awesome. So good. Flour: A touch of flour thickens the filling. Does the type of honey used matter since some honey is different than others? Thank you. I got it at World Market quite a while ago. Thanks for sharing! In a heavy-bottomed skillet, melt the butter over medium-low heat. I made this pie this past Easter, and it was AWESOME. I made this and loved it! Oh. Meanwhile, whisk together the sugar, flour, and salt in a medium/large bowl. Wait, why don’t you blind bake the crust first? Meant to rate this pie- Five BIG STARS all the wayyyyyy!!! If you have a Trader Joe’s near you, they sell gluten free pie crust . A BIG statement! I’d love to give you a suggestion – is there a particular flavor or type of dessert you’d like? The pie bubbles up a good bit in the oven and when it’s done cooking, it’ll still be relatively jiggly. Do you have a recipe for that? It looks like the honey is a layer on top/ I’m making this in a couple hours, just want to make sure I have to mix it through the custard. Yes, the foil trick should be fine. When I baked this pie, I did not pre-bake the crust. I love the sound of that whipped cream! The name doesn’t do it justice. Next time I’ll try it a little lower heat. Your email address will not be published. I added a good bit of heavy whipping cream to have a nice custard-based pie, so there’s also cornstarch to help thicken things. Banana Cream Pie I played around with the amount of sugar and brown vs regular. Bring on the sugar! Best of luck. I so wish I could give you a piece! We left the salt off, personally I felt it didn’t need it. I’ve made it countless times since! Do not pre-bake it. It has such a wonderful honey flavor and the texture is so smooth and silky. Thank you for working out the recipe and sharing it with us! To check it use an oven thermometer (they are inexpensive). Think it was to much cornstarch? I’m very curious to try this pie! I’m glad you put the weight, too, thank you. Enjoy it! The cream, brown sugar, cornstarch and salt are cooked over the stove first. Spoon over pie. There’s no second layer on top or anything, it’s just the way the top bakes. Can I do the cover with foil trick on the crust if that happens tonight? I made this pie for a pie contest here at my office. It should be fairly thick before you pour it in your pie dish. Roll the dough out and fit it into the pie dish. Thanks a ton!!! I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Notify me via e-mail if anyone answers my comment. That’s wonderful! You guys! Bake the pie for 40-45 minutes. Not only was this easy to make, it came out beautiful! It is a very unique pie, simple to make, with few ingredients and a crowd pleaser. Lower oven to 325 degrees and bake an additional 40 minutes.