You never know when you might like to whip out of the freezer for that sudden occasion. It’s very common for oven temps to be off, and if that happens to be the case it might explain your problem. Just a thought. I so wish I could give you a piece! It should be fairly thick before you pour it in your pie dish. It’s a custard, so I would think it might change up the texture. Please read my privacy policy. Not only was this easy to make, it came out beautiful! It’s really hard to say from a distance. Roll the dough out and fit it into the pie dish. My. It’s firms up as it cools, so if it looks runny out of the oven, it might still be right. The melted brown sugar gives the caramel flavor and the cornstarch thickens the cream. I must make it soon! I will try this again using less sugar and honey and incorporate maybe chocolate or sweet potato to add a more healthy nutrient twist. We left the salt off, personally I felt it didn’t need it. The brown sugar and honey did give an amazing caramel flavor but the two together with that ratio is just too sweet. But it tastes great! Thanks! And I hope you enjoy it – totally one of my favorites! This brown butter honey garlic chicken recipe is everything I want in chicken: meaty chicken, savory and sweet sauce that you just want to sop up to the last drop, and the garlicky aroma. Hi Lindsay, Let cool. I also reduced the cream by a half cup just because I didnt have enough to begin with and it was still just fine! Thank you for posting it x. can i sub heavy cream or half n half for the heavy whipping cream? I didn’t try different types of honey, but I used a regular store brand honey. My whole family agreed that it tastes like creme brûlée, which we all love. I do have one question though. I had to find a way to make my own version. Quick question, is this pie best served cold, straight from the fridge or should it get to room temp before serving? Do you have a weight measurement for cornstarch? I see a lot of pies that look good but very few that make me want to go straight home and make it! I’m making this pie for my husbands birthday on Sunday and the only salt I have is regular old kosher salt, which is not nearly this pretty. I don’t know what happened, but the time should be accurate. It’s possible they ours run at a little bit different temperature. I honestly have so many favorites, it’s hard to say. Ultimately I went with egg yolks over whole eggs to add to the creamy texture. We made this over the weekend and it was delicious. Mix yolks and 6 Tbsp. I’m just now making this pie and although my pie hasnt exploded I’m thinking it might be cooking way too hot. Yes, you’d want to reduce the baking time. 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. I made this for Thanksgiving and it was awesome. My sons don’t really care for pastry crust. This looks amazing! One of the pies we tried was a Salted Honey Pie. 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? Does that rise to the top then after you cook it. Prepare the pie crust in a deep dish 8 inch pie pan, or a 9 inch pie pan, and set it in the fridge. It has such a wonderful honey flavor and the texture is so smooth and silky. It is absolutely delicious and easy to put togeher. I even had a guest go for thirds who does not like a sweet and salty combination (crazy, right?!!) Do not pre-bake it. Does the type of honey used matter since some honey is different than others? Your email address will not be published. This pie is definitely on the list for Thanksgiving. Brown the butter. My. I was thinking of using coconut cream that has a thicker consistency than soy or almond milk. I have never tested it myself, so I’m not really sure how long. I’m so glad you enjoyed! In a 10-inch skillet over medium-high, melt the Over the top . Thank you for spending time to make a perfect pie and sharing it. Add the egg yolks to a large bowl. I am so thrilled to be able to make it myself. Thanks Sydney, Another way to mitigate too hot temperatures is to place a rack in the middle or the lower third of the oven. Do you mix the honey mixture in with the custard? Do you know what kind/brand/type/whatever it is? 7. The owners manual will tell you how to do it. Whisk in the heavy cream and pour into the prepared pie crusts (or crust + ramekin). 4. While the crust is baking, make the filling. The pie was way too sweet for my liking. . 1. Add the brown butter mixture and whisk until thoroughly combined. Stir in brown sugar and honey until combined. I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Heavy on the sugar, low on the cream. I made this pie. Yes it is that good. I am definitely making this for Thanksgiving!! Flour: A touch of flour thickens the filling. Add the honey and vanilla extract to the custard and stir until well combined. Just pure perfection. Remove the pie from the refrigerator. Freeze for 1 hour. Thank you. Just one question can you freeze once made? This looks so delicious! This homemade apple pie recipe has a simple and classic flavor, with fresh apples, spices and butter that's been sizzled until it's brown and nutty. (But if you have exploding/burning, you will also need to turn down the dial.) It set up after cooling and time in the fridge. Remove the pie from the oven. Bake the pie for 40-45 minutes. In a heavy-bottomed skillet, melt the butter over medium-low heat. I can’t imagine that it wasn’t cooked. Once the mixture comes to a full boil, remove it from the heat. I’m sorry! When it comes out of the oven it’s still quite jiggly, but it will firm up when it cools. I’m glad you put the weight, too, thank you. 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. Yes, the foil trick should be fine. Thanks! in looks. What should I make for Christmas? Also, is that salt added to the top of the pie? Bake at 350° for 30 minutes. The top crust is where you have the opportunity to add a … Would this pie work with a graham cracker crust? It just looks and sounds perfect!! While your pie crust is baking, go ahead and make the filling. Preheat the oven to 375 degrees. No Bake Pumpkin Pie in a Jar sugar in the bowl of a stand mixers fitted with a whisk attachment. Fold the overhanging pastry under itself along the rim of the pan. You’ll notice it really start to thicken right before you temper the eggs. Does this do ok to be made a day or two in advance of serving? Add the remaining cream mixture and stir until combined and smooth. 1:29. Thank you for including weighted measurements – makes the recipe even more simple and less dishes and cleanup! And SO simple! Salted Honey Pie for the win! I have one question, too. It did set and was tasty but a bit over baked! Absolutely delicious. The dish is very easy to make with pantry item ingredients and takes 20 minutes. BTW, definitely do NOT forget to sift the cornstarch! Your recipe won a pie contest at work for me! Pour into pastry shell. Maybe I packed in it to much. I’m glad you all enjoyed it as much as I do! But for some reason it called to me and I got a slice. It stays runny. On a lightly floured surface, roll chilled dough into a circle 12 inches in … Still one of my favorite pies! Stir in pecan halves until coated. I’m very curious to try this pie! The edges of the pie crust should start to brown and the top of the pie will have browned as well. I was so sad I would never have it again until I came across your website. This pie is just amazing, you put in so much effort!!! do you suggest I prebake the crust? Thank you!! Hello Lindsey, I haven’t tried it. Make the pecan pie topping. I’ve made it countless times since! And then I personally find this cake to be so much fun. I’d like to understand why it’s unpacked? Notify me via e-mail if anyone answers my comment. Perhaps you could divide the filling between little mason jars and bake them individually? I’m not even messing with you – it’s amazing! The pie will thicken as it cools, both on the counter and in the fridge. I did a pretty good job last time I made this pie but tonight I’m making it for our Thanksgiving at work tomorrow. This thick, luscious filling is poured into a prepared pie … Only thing is that the crust, on the bottom especially, was not as crisp as I prefer it (nobody else seemed to mind, though)– do you think it would be ok to blind bake the pie crust, then fill it, covering the crust with foil for the second bake? This looks exceptionally good Lindsay!! Let cool about 10 minutes. Banana Cream Pie If we were to make these as mini pies in a muffin tin, how long would you bake it? 5. Also, do you think it would work if I added a bunch of chopped pecans to it, to make like a pecan pie consistency? Enjoy it! One bite and I turned them into believers! Cover the pie crust with foil and put in the oven for 15 minutes. I don’t weigh or sift my cornstarch usually. Spray a baking sheet with … After filling the pie shell the hubby and I licked the bowl and pot clean, once it was cool of course. I don’t have my own pie crust recipe, I’m sorry. Middle oven rack? And I always bake on the middle rack, yes. Line a small bowl with foil, letting some excess to hang over the sides. Five stars all the way! Blueberry Crumb Cheesecake Pie Thanks! Brown sugar also won out over white sugar and it definitely gives the pie it’s caramel flavor. I personally like it cold, so it stays firmer. In a small saucepan, melt butter over medium heat. 11. Did the texture end up turning out ok? I have never heard of honey pie until I saw it on a menu at a cocktail bar. If you’ve ever had a chess pie, you know that it isn’t exactly creamy. Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Instructions. Spoon over pie. Cream Cheese Snickerdoodles. Heat oven to 350 degrees. I hope you enjoy it! The honey and vanilla are added last and then the pie is baked. . Made this for our local Honey show, using honey from my own hive and scooped first prize in the baked goods category. It’s what I use to sweeten my bourbon sweet potato pie too. I used the Pillsbury pie crust in the refrigerator section of the supermarket and it was perfect. It’s one of my favorite pies! I continued to bake but gave up after 90 minutes! Set aside. It’s so easy to make, it may become your new favorite too! It’s one of those things I wish I could give samples of through the computer screen so you could understand just how awesome it is and how you need to make it. It’s definitely one of my all-time faves. Thanks Tiffany! Press the mixture evenly into a prepared 9×13 pan. And yes, blind making the pie crust should be just fine. Stir the butter and swirl the pan occasionally for about 3 minutes or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance. I agree, it was definitely more than jiggly – LOL! I played around with different amounts of eggs – plus whole eggs vs just yolks. It managed to be sweet and amazing without being too much. This pie is one that I’ve come back to again and again; I love it for its intense flavor and simple aesthetics. You can refrigerate freeze it for 30 minutes in the pie dish, which I recommend doing. It will bubble up and start to brown on top. Everyone loves this pie! And that pastry – looks incredible too! My husband said it was the best thing he ate which says a lot. The custard-based filling gets its amazing caramel flavor from brown sugar and honey. Put pie in 400° oven on center rack; bake for 30 minutes. EVERYONE loved it!! Toss together apples and lemon juice in a large … This information will not be used for any purpose other than enabling you to post a comment. Thanks for an amazing recipe. Amazing!! Your such a good cook. I just want it to be awesome. I hope that helps! So glad the pie has been such a hit! Also, is it 1/3 cup cornstarch before sifted or measure after sifted? Have lot of parties and family, friends get to gathers, coming up. Amazing pie! Ok. Mine was a lot thicker taking off stove  then your video looks, also thick like pudding when poured into crust, not thin like your video looks, pulled it out at 50 minutes was still really jiggly, more than yours looked like,did not like look your top of pie did in your video. I can’t really buy such in my country Ok, I adore this pie. Bring on the sugar! I really don’t know why the crust wouldn’t have baked thoroughly. 15 minutes is all it takes. I made this pie this past Easter, and it was AWESOME. It’s much thicker and a different texture. Place the butter and sugar in the bowl of a stand mixer and beat with the paddle attachment on medium-low speed until the mixture is a uniform pale brown and fluffy, 4 to 5 minutes. Gradually add flour mixture and mix on low until just combined. This is the second time in two weeks I’m making this pie. Seriously, so good, I think I kind of cried. I’m so glad you love it – and the brûlée sounds delicious! Add honey, cream, egg yolk, and vanilla; continue beating until well combined, about 1 minute more. Brown butter in saucepan until golden brown. Add browned butter and blend well. I love LOVE your blog. I played around with the amount of sugar and brown vs regular. Meant to rate this pie- Five BIG STARS all the wayyyyyy!!! Yes, you can definitely use your own pie crust. I honestly haven’t made mini pies before so I’m not really sure what the time would be. But I did make one small addition and I need to share… I felt like I wanted just a bit more texture when I ate this pie the first time, despite the amazing taste. My husband works for a Senator who happens to love pie and the whole office is making different pies to bring in to celebrate his upcoming birthday. Although the filling of the pie was set and cooked through, beautifully browned on top, my crust was raw. Honey is heated on the stovetop until bubbly, and then chopped pecans, butter, eggs, vanilla and nutmeg are stirred in. Definitely making this again. Brown Butter, Rum Pecan Pie Filling. Tried this and it was delicious aside from a bit of a burned taste from the filling- I think the sugar dropped to the bottom of the pan and burned as the mixture was coming to a boil, even if I was usually mixing. Also, what about your pecan pie the same way? In a large bowl, combine the eggs, pecans, corn syrup, sugars, butter, vanilla and salt. I’m so glad to hear you love it! Such a great recipe – folks still rave about it and ask me to make at every opportunity. This site uses cookies to help provide the best user experience. Also, when it comes out of the oven, it’s still quite jiggly. What are some of your other favorite recipes? Whew! I made this pie for a pie contest here at my office. As a Beekeeper I’m always looking for honey recipes. . 2. Meanwhile, whisk together the sugar, flour, and salt in a medium/large bowl. While the flavor was delicious, the texture of the pie wasn’t quite right. We have regular store-bought honey and honey in the raw.