There’s a little restaurant here in Milwaukee called Honeypie Café that serves up some of the best pie in the city. One of our favorites, among their offerings, is their namesake Honeypie which blows us away every time we eat it. It’s sweet and salty and rich, with a smooth custard base and a delicious flaky crust.

This version, an homage to their pie, is really a variation on chess pie, a southern style custard pie which makes use of cornmeal as a thickening and textural agent, as well as vinegar to round out the flavor and prevent the sweetness from becoming cloying. The flaky crust owes its flavor and texture to the magic of real butter. And a bit of sea salt added to the finished pie offers up a pleasant crunch, as well as giving the pie an irresistible sweet-salty flavor.

Salted Honey Pie

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 1 9-inch pie

Serving Size: 1 slice

Salted Honey Pie

Ingredients

    For pie crust:
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, chilled and diced
  • 1/4 cup ice water
  • For filling:
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 3/4 cup honey
  • 1 cup brown sugar
  • 2 tablespoon cornmeal
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 4 eggs
  • 1/2 cup cream
  • flaked or sea salt for finishing

Directions

First, prepare crust. In large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, 1 tablespoon at a time, until mixture forms a ball.

Wrap in plastic and refrigerate at least 4 hours or overnight.

On floured surface, roll crust into 12-inch circle. Press dough evenly into bottom and sides of 9-inch pie plate. Trim edge almost even with edge of pan. Fold edges under and crimp with fingers or fork. Cover crust with plastic wrap and refrigerate for minimum of 30 minutes and maximum of 3 hours.

When you are ready to make the pie, preheat oven to 375°F.

To prepare filling, melt butter in small pan over medium heat. When foam subsides, watch closely and stir often. When white milk solids have turned brown and butter smells toasty, turn off heat and add honey, stirring until it dissolves. Let mixture cool 10 minutes before proceeding.

In medium-sized bowl, whisk together brown sugar, cornmeal and salt, being sure to work out any lumps in sugar. Stir in brown butter and honey mixture, vanilla and apple cider vinegar. Add eggs, 1 at a time, whisking after each addition. Whisk in heavy cream.

Pour filling into chilled pie shell and bake on middle rack of oven 60-75 minutes, rotating once halfway through baking. Pie is finished when filling is puffed and golden, but center is still just a bit wobbly when shaken.

Cool pie on wire rack for about 1 an hour before sprinkling with sea salt to taste. Serve warm or at room temperature.

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  1. diane haydon said:

    I had a piece of pie last night (Thanksgiving) that is very similar. The baker poured a light layer of chocolate on the unsalted pie and then added the flaked salt after the chocolate hardened. Delish and beautiful!