Description

This Salted Whiskey Honey Pie combines a flaky homemade crust with a rich, buttery honey filling infused with bourbon for a unique twist on a classic dessert. The pie features a perfectly balanced sweet and salty flavor profile, complemented by a smooth, creamy texture and a hint of vanilla. Ideal for special occasions or a decadent treat, this pie is baked to golden perfection and finished with flaky sea salt for an elegant touch.

Ingredients

Scale

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

Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, and salt for the crust.
Add Butter: Add the cubed, chilled butter and mix on medium speed until the mixture resembles corn kernels, creating a coarse texture.
Add Ice Water: Slowly add 3 tablespoons of ice water and mix on low until the dough starts coming together; add the remaining tablespoon if the dough feels dry.
Shape and Chill Dough: Gather the dough by hand into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up.
Roll Dough: On a lightly floured surface, roll the chilled dough into a 14-inch round, then transfer to a 9-inch pie plate, trimming with about a 1-inch overhang.
Form Crust Edge: Fold the overhang under itself and crimp the crust edges for a neat finish, then refrigerate the prepared crust for 30 minutes to 1 hour until firm.
Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the pie.
Mix Filling Ingredients: In a mixing bowl, whisk together melted butter, sugar, flour, salt, and vanilla extract until smooth.
Add Honey: Stir honey into the butter mixture until fully incorporated.
Temper Eggs: In a separate bowl, lightly beat the eggs, then gradually whisk in the honey-butter mixture to temper the eggs without curdling.
Combine Remaining Filling Ingredients: Stir in heavy cream, apple cider vinegar, and bourbon or whiskey if using until the filling is well combined.
Fill Pie Shell: Pour the filling evenly into the chilled pie crust.
Bake: Bake the pie for 40 to 45 minutes until the filling is set and the top is lightly browned.
Cool and Chill: Allow the pie to cool to room temperature, then refrigerate until fully firm.
Serve: Just before serving, sprinkle flaky sea salt over the top to enhance the flavors and add a slight crunch.

Notes

Ensure the butter is well chilled when making the crust for a flakier texture.
Tempering the eggs is important to prevent them from cooking too quickly and curdling.
Bourbon or whiskey is optional but adds a distinctive depth of flavor.
You can substitute crème fraîche for heavy cream for a slightly tangier filling.
Refrigerate the pie for several hours or overnight for best texture and flavor.
Use flaky sea salt to garnish as it adds an elegant finish and enhances the sweet-salty balance.

Prep Time: 1 hour 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Honey Pie, Bourbon Pie, Whiskey Pie, Salted Honey Dessert, Homemade Pie Crust, Flaky Pie, Sweet and Salty Pie