Salted Honey Pie

Recipe by: Manuela Mazzocco

Enjoy this rich and creamy pie filled with honey-flavored custard and topped with a touch of sea salt!

Make This Recipe

1 pie crust

1 1/2 cups (350 ml) whole milk

1 cup (235 ml) heavy whipping cream

3 Eggland's Best large eggs

1/3 cup (65 gr) brown sugar

1/3 cup (50 gr) cornstarch

1/2 tablespoon vanilla extract

1/2 teaspoon salt

1/2 cup (120 ml) honey

sea salt, to sprinkle on top

whipped cream, for serving

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Preheat the oven to 375°.
In a small pan, add the milk and heavy cream and heat until hot, but not boiling.
Roll out the pie crust if needed, and transfer to a 9 inch pie pan, greased with butter. Trim the edges if needed, and crimp. Prink the bottom with a fork and store in the refrigerator while you prepare the filling.
In a medium sauce pan, add the eggs, brown sugar, cornstarch, vanilla extract, and salt. Whisk or beat well. Add the honey and mix some more.
Add the milk and heavy cream some at a time while whisking continuously. Place over medium low heat, stirring continuously until bubbly and denser. The custard will start to dense up so make sure to whisk well until smooth and lump free. If you see any lumps, use an electric whisker and smooth it out.
Pour the custard into the prepared pie crust and bake at 375F (190C) in the lower third of the oven for about 40 minutes, or until golden on top, and edges are set and puffed up, center still jiggly. The pie will set completely when cooling. Note: the pie edges might get dark before the pie is ready. Check after 20 minutes of baking, if needed cover loosely with aluminum foil to avoid burning the edges.
Let the pie cool down completely to room temperature and refrigerate for one hour or longer.
Before serving, sprinkle with sea salt. Serve with unsweetened whipped cream if you like and a drizzle of honey.
Store in the refrigerator for up to three days. Best if you let sit at room temperature for 30 min before serving

Information per Serving
Serving Size	1