Whisk together the flour and baking soda in a small mixing bowl. It just looks and sounds perfect!! This looks amazing! Add the remaining cream mixture and stir until combined and smooth. It’d be ok either way though. I might try around 15 minutes and then check them. . Lindsay,  I’ve already made this pie a couple times and absolutely love it. Add the brown butter mixture and whisk until thoroughly combined. It should be fairly thick before you pour it in your pie dish. Coconut Cream Pie I’m not even messing with you – it’s amazing! Yes, I refrigerate it. Well, these new cupcakes are super festive. Add the brown butter mixture and whisk until thoroughly combined. Your such a good cook. It baked perfectly, however it only took about 35 min at 375. What temperature and/or time would you recommend if I made minis? The top of an oven is it’s hottest spot. Whew! My sons don’t really care for pastry crust. It’ll be done when it turns deep golden brown on the top; it’ll puff up and set around the edges but will still wobble in the center. And I always bake on the middle rack, yes. 15 minutes is all it takes. The pie will thicken as it cools, both on the counter and in the fridge. Add the egg yolks to a large bowl. Sprinkle and crumble the streusel over the pie filling until the pie filling is completely covered. Thank you for spending time to make a perfect pie and sharing it. Guess what I’m not bringing to every carry-in we ever have? Fold the overhanging pastry under itself along the rim of the pan. I even had a guest go for thirds who does not like a sweet and salty combination (crazy, right?!!) Bake for 60-75 minutes, rotating the pie halfway through baking. There’s no second layer on top or anything, it’s just the way the top bakes. I did a pretty good job last time I made this pie but tonight I’m making it for our Thanksgiving at work tomorrow. Definitely making this again. I think I prefer local honey for a little more depth of flavor! Made with dark brown sugar, golden syrup, brown butter, and a shot of bourbon, the pie is richer with a more complex praline flavor — and also less cloyingly sweet — than your typical pecan pie. The top crust is where you have the opportunity to add a … Thanks! Never miss a post - subscribe to receive emails! 8. I have a serious problem tho…my family and I kinda dislike heavy cream, I was wondering if I could replace it with Greek yogurt plus milk? Does the type of honey used matter since some honey is different than others? 1:29. As a Beekeeper I’m always looking for honey recipes. . I honestly have so many favorites, it’s hard to say. I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! And, if honey is a bit too much for your taste, you can swap out up to 1/2 the amount called for with Lyle’s Golden syrup…this is in fact my preference! Banana Cream Pie It is absolutely delicious and easy to put togeher. Hi Lindsay, . The Recipe Critic. Is there a second layer on top? Brown the butter. 11. It’s possible that it’s not sitting on the stove long enough. I ran across your recipe while searching for a pie to bring to our homeschool community’s “Pi” day. I can’t imagine that it wasn’t cooked. 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. Required fields are marked *. All your recipes looks som great, I wish I hade the time and a fast metabolism so I could make them all What kind of crust should I use? Preheat the oven to 400 degrees. And yes, blind making the pie crust should be just fine. I hope you enjoy it! *. Freeze for 1 hour. I have never tested it myself, so I’m not really sure how long. Whisk in the heavy cream and pour into the prepared pie crusts (or crust + ramekin). Oh. 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. Yes. I’m sorry! I think I’m in heaven. Over the top . 7. 1. Oh. Thank you! You guys! The dish is very easy to make with pantry item ingredients and takes 20 minutes. Wow this looks amazing!!! I’d like to understand why it’s unpacked? I am definitely making this for Thanksgiving!! I bet it taste great. Salted Honey Pie for the win! May I ask, have you had any experience freezing custard pies like this? Ok, I adore this pie. It should start to thicken. Maybe I packed in it to much. I weighed brown sugar, what did I do wrong? Please wish me luck. I’m so glad to hear it was a hit! Roll the dough out and fit it into the pie dish. I made the salted honey pie twice, the second time using a smidge less brown sugar as this pie is sweet! We made this over the weekend and it was delicious. Your email address will not be published. Do you think the heavy cream can be substituted for coconut cream? I even tried putting straight caramel sauce into one version. In a heavy-bottomed skillet, melt the butter over medium-low heat. Thank you for working out the recipe and sharing it with us! So glad the pie has been such a hit! It really is a winner and has become a family favourite too. Thanks a ton!!! Mealy? We have regular store-bought honey and honey in the raw. I just won 3rd place with this pie at my church’s pie competition! The custard-based filling gets its amazing caramel flavor from brown sugar and honey. Make sure your butter is proper room temperature. I cooked it for over an hour, and it was still very runny, and it never did set even though I left it on the counter to cool and then I put it in the refrigerator overnight. The final pie was TO DIE FOR! It managed to be sweet and amazing without being too much. I don’t know what happened, but the time should be accurate. Do not burn. We’re making more for Thanksgiving. I just want it to be awesome. My. Would it work without the crust or do I need to get a gluten free crust? Hmmm, whisking it plenty should be able to keep the sugar from resting on the bottom of the pan to burn. Earlier versions of the pie were almost more like a chess pie. The brown sugar and honey did give an amazing caramel flavor but the two together with that ratio is just too sweet. Temper the eggs by adding a little bit of the cream mixture to the eggs and whisking, then adding a little more. Huge hit for Thanksgiving! So good. While the crust is baking, make the filling. I know the texture wouldn’t be right then, but can it still bake off beautifully or hold it’s shape and firm up? We even had some pie. Oh!My!Word! It is a very unique pie, simple to make, with few ingredients and a crowd pleaser. Now I have to admit I didn’t think all that much of it when I first saw it. Does this pie need to stay refrigerated? So rich and velvety!! Paired with a homemade whiskey whipped cream and its a dream! It’d be worth a try though. And I hope you enjoy it – totally one of my favorites! Hi there! I’m definitely going to take this advice and get an oven thermometer. Remove the pie from the oven. Make sure to put a baking sheet or pie drip catcher underneath, as it WILL bubble over and make a mess! If you have a Trader Joe’s near you, they sell gluten free pie crust . Because I’m not from America, I didn’t grow up eating Pecan Pie, but I love the concept of it so much - toasty nuts in a sweet, custardy filling. Let … It’s what I use to sweeten my bourbon sweet potato pie too. Thanks for the recipe! The owners manual will tell you how to do it. Yes, I use a pre made pie crust that I can shape in the pan and bake. I’m very curious to try this pie! Thanks for the awesome recipe! A BIG statement! New favorite! You never know when you might like to whip out of the freezer for that sudden occasion. After 45 minutes the whole pie was still boiling like molten lava!! Pour in unbaked pie shell and bake at 425 degrees for 10 minutes. Bake about 25 more minutes or until golden brown. And yet that description doesn’t even do it justice. Lower oven to 325 degrees and bake an additional 40 minutes. It’s definitely one of my all-time faves. It stays runny. Let cool about 10 minutes. The edges of the pie crust should start to brown and the top of the pie will have browned as well. Amazing pie! I don’t have my own pie crust recipe, I’m sorry. All of my coworkers were rolling their eyes in the back of their heads and saying its the best thing I’ve ever made for them (I bring home made baked goods in once or twice a week!) Thank you for a great blog! Keywords: honey pie, honey dessert, dessert with honey, honey recipe, honey cake recipe, homemade pie, pie recipe, easy pie recipe, best pie recipe, Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar. Brown Butter, Rum Pecan Pie Filling. This Salted Honey Pie is not only my new favorite pie – it’s my new favorite dessert! Thanks for an amazing recipe. Middle oven rack? Your recipe won a pie contest at work for me! Ok. This looks so delicious! Add the eggs, one at a time, whisking well after each addition. 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. I played around with different amounts of eggs – plus whole eggs vs just yolks. Although the filling of the pie was set and cooked through, beautifully browned on top, my crust was raw. SOOOO good! To make the filling, heat the heavy cream, brown sugar, cornstarch and salt in a medium saucepan on medium heat until it comes to a rolling boil, stirring regularly. I used a pillsbury prepared pie dough and put the custard filling into the raw pie crust. Mix all ingredients in order listed and mix well. Thanks! Thank you for this recipe, I’ve shared it many times with enthusiastic tasters! Lol, I’m so glad it was a hit! 5. Preheat the oven to 350° and position a rack in the center of the oven. https://www.rouses.com/cooking/recipes/honeyed-browned-butter-pecan-pie I have made this twice now, following the recipe exactly. I’m not sure about the coconut cream honestly. I’m not the most experienced baker and I know I did something wrong, I just can’t figure what. Do you think I am not letting it boil long enough? . Store any leftovers in refrigerator! I had never tried a salted honey pie but your description made it irresistible. After filling the pie shell the hubby and I licked the bowl and pot clean, once it was cool of course. Wow! My roommate has the ????-gal. I’ve never tried freezing this pie. Save my name, email, and website in this browser for the next time I comment.