Alabama Salted Honey Pie
2025 MSBA Honey Show 1st place pie, Kim Mehalick
Equipment
- 1 pie pan
- 1 heavy saucepan
- 1 set measuring spoons
- 1 set measuring cups
- 1 spatula
- 2 mixing bowls
- 1 mixer
Ingredients
Pie Crust
- 2 1/4 c all purpose flour
- 1/2 tsp salt
- 1/4 cup cold butter
- 1/4 cup shortening
- 4-6 tbsp ice cold water
Pie
- 4 large eggs
- 1/3 cup cornstarch
- 2 1/2 cup heavy whipping cream
- 1/2 cup packed light brown sugar
- 1/2 tsp salt
- 1/2 cup honey
- 2 tsp vanilla
- sea salt (flake preferred)
Instructions
Pie Crust
- In Large bowl, combine flour and salt
- Using pastry cutter, cut in butter and shortening until mixture resembles coarse crumbs
- Sprinkling in ice water, 1 tbsp at a time, mixing lightly with a fork after each addition, until dough is just moist enough to hold together
- Shape dough into two discs, wrap in plastic wrap and refrigerator for 30 minutes to overnight
Pie
- Stirring continuously heat the heavy cream, brown sugar, sifted cornstarch and salt in a medium heavy saucepan on medium heat until it comes to a rolling boil. It will start to turn golden in color. It should be smooth but start to thicken
- Once mixture comes to a full boil, remove it from heat
- Add cream mixture slowly to eggs, whisking. You do not want to cook the eggs as a scramble. One stirring spoon at a time, add cream mixture to eggs util all cream mixture had been added to eggs. Mixture should be smooth.
- Add honey and vanilla extract to the custard and stir until everything is even
- Pour mixture into the chilled pie crust
- Bake the pie for 40-45 minutes. It will bubble up and start to brown on top
- Remove the pie from the oven. It will still be very loose. Let it cool on the counter and it will firm up
- Once it reaches room temperature, refrigerate the pie until its ready to serve
- Sprinkle the sea salt onto the pie before slicing.