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–+ servings
Salted Whiskey Honey Pie

Salted Whiskey Honey Pie: A Decadent Slice of Comfort

This Salted Whiskey Honey Pie combines warm honey and whiskey for a comforting dessert that's indulgent yet simple to make.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 1 crust Pie Crust Store-bought or homemade, can be gluten-free
For the Filling
  • 3 large Eggs Whisked until smooth
  • 1/2 cup Raw Honey Local or specialty honey recommended
  • 1/4 cup Whiskey Use quality bourbon or rye whiskey for best flavor
  • 1/2 cup Sugar Adjust to taste
  • 1/4 cup Butter Melted unsalted butter
  • 1 teaspoon Flaky Sea Salt For sprinkling before serving
  • 1 teaspoon Optional Vanilla Extract For non-alcoholic version

Equipment

  • 9-inch pie pan
  • Mixing Bowl
  • Whisk
  • fine-mesh sieve

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and prepare your pie crust in a 9-inch pie pan.
  2. If using store-bought crust, follow the package instructions. For homemade, roll it out and fit it into the pan.
  3. Whisk the eggs in a mixing bowl until they turn pale and smooth, about 2-3 minutes.
  4. Gradually add the raw honey and whiskey, whisking until combined and smooth.
  5. Mix in the sugar, melted butter, and a pinch of flaky sea salt, whisking until glossy.
  6. Strain the mixture through a fine-mesh sieve into the prepared pie crust.
  7. Bake the pie for approximately 45 minutes, until the edges are set but the center is still jiggly.
  8. Allow the pie to cool completely on a wire rack for at least 2 hours.
  9. Sprinkle flaky sea salt over the top before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 130mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 30mgIron: 1.5mg

Notes

Ensure eggs are whisked smooth for a creamy custard texture, and let the pie cool slowly to avoid cracks.

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