Salted honey is having a moment right now and I am definitely here for it. Part of it is due to a large coffee house using it to flavor their newest foam….the other part is that it’s a spin on salted caramel that seems to be everywhere you go. Personally, I think that all delicious desserts need the salt aspect to balance out the sweetness.
The filling on this pie is smooth, creamy, and loaded with honey flavor. When you serve the pie, I suggest a nice flaky salt, but a course sea salt will also work. Just sprinkle a small amount over the top and serve with your favorite whipped cream. Note: This is a great time to use a bourbon whipped cream!
Salted Honey Sour Cream Pie
1 pie crust – raw – premade or make your own
1/2 cup salted butter, melted and cooled slightly
3/4 cup granulated sugar
3 teaspoons cornstarch
1/2 teaspoon iodized salt
3/4 cup honey, good quality
4 large eggs
1 cup sour cream, full fat
2 teaspoons vanilla extract
Flake Salt and Whipped Cream
Prepare your pie crust in a 9-inch pie plate and place it into the refrigerator for 2 hours. (It needs to be chilled) (if you are using a frozen crust, leave it in the freezer until you are ready to fill)
Preheat oven to 375 degrees. In a mixing bowl, whisk together the melted butter, sugar, cornstarch, and salt. Whisk in honey and then eggs one at a time. Add sour cream and vanilla extract. Whisk until smooth and pour into chilled pie crust. Wrap the edges of the crust in foil, leaving room for the filling to puff up. (you can also use a crust guard). Bake at 375 for 70-75 minutes or until the pie is puffed up and not liquid in the middle. It will appear to still be bubbling underneath of the dark skin on the filling, but it should also seem to be set like gelatin. Remove the pie from the oven and let rest on the counter for 30 minutes before chilling. Chill in the refrigerator for 2-3 hours before serving.
Sprinkle with flake salt before serving.