Salted Honey Pie

Hi all! Sorry it's been a couple of weeks! The fiancé and I have been very busy with house buying processes. We're under contract on an adorable house here in KC! WooHoo! If all goes right, we'll close a day before my birthday (bday is May 13th). Easily the biggest birthday present I've ever received, but also the most awesome. It's been a scary process, but I've learned a ton. But real life, who decided I was adult enough to buy a house?

OK on to the makes. This one doesn't look super impressive, but I PROMISE it tastes super impressive. Think pecan pie without the pecans, but creamier, and packed with more flavor. I know pecan pie seems like more of a wintry pie, but because there's honey involved in this one it makes it lighter, and more spring-like? I don't know. I don't need to justify eating this pie in May. It's freakin' delicious so I'll eat it whenever. Add a bit of salt on top and you have an addictive, rich custard pie that should be enjoyed at all times of the year.

My crust skills still need a bit of work. It always tastes delicious, but isn't always beautiful. But when I get upset about my ugly crust my dear fiancé reminds me it's the taste that matters (have I mentioned I love him). He's ultimately right, and this pie has no shortage of flavor. I found this pie on Life Love and Sugar's blog. 

Also, quick side note: bees are important people. They give us delicious nectar that we can turn into these pies. BUT MORE THAN THAT, they make sure we have all sorts of food. Because pollination. So. Don't kill bees. Just leave 'em bee (see what I did there). OK I'm done now. Enjoy this pie.

Salted Honey Pie

• Pie crust of your choice (I used Ina Garten's recipe because she's goals)
• 4 large egg yolks, lightly beaten
• 2 1/2 cups heavy whipping cream
• 1 cup unpacked light brown sugar
• 1/3 cup cornstarch, sifted
• 1/2 tsp salt
• 1/2 cup honey
• 2 tsp vanilla extract
• Sea salt for sprinkling, optional

1. Make the pie crust, or place store bought pie crust in a 9 inch pie pan and set it in the fridge while you mix up the filling. Preheat oven to 375 degrees.
2. Add egg yolks to a large bowl.
3. Make the filling by heating the heavy cream, brown sugar, cornstarch and salt in a medium saucepan over medium heat until it comes to a full boil. Stir regularly while it heats up. It will become very thick like pudding. Remove from heat once it comes to a full boil.
4. Temper the eggs by adding a little bit of the cream mixture to the eggs and whisking, then adding a little more. Add the remaining cream mixture and stir until combined and smooth.
5. Once fully combined, add the honey and vanilla. Stir to combine again.
6. Pour the mixture into the pie crust.
7. Bake the pie for 40-45 minutes, or until it begins to brown on top and the crust is also golden brown. 
8. Remove the pie from the oven. It will still be pretty jiggly, but it will set up as it cools. Set it on a wire rack until it cools fully to room temperature. 
9. Refrigerate the pie until it becomes fully cool and firm. Sprinkle with salt right before serving.