2026 Salted Whiskey Honey Pie for Date Night
This Salted Whiskey Honey Pie is a perfect blend of sweet and salty flavors with a delightful whiskey kick. Featuring a single crust filled with a smooth honey custard enhanced by whiskey, vanilla, and a touch of sea salt, this pie is ideal served with fresh fruit or a dollop of whipped cream. Easy to prepare, it offers an elegant dessert for any occasion.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 9-inch pie (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pie Crust
- 1 pie crust, homemade or store-bought
Filling
- 8 tablespoons unsalted butter, melted and cooled
- 1/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3/4 cup honey
- 4 large eggs, divided (one for egg wash, 3 for batter)
- 1/3 cup heavy whipping cream
- 2 tablespoons whiskey
- 1 tablespoon apple cider vinegar
Finishing
- 1–2 teaspoons coarse sea salt for finishing (optional)
Instructions
- Prepare Pie Crust: Roll out your pie crust if needed and gently fit it into a 9-inch pie plate. Trim excess crust to leave about a 1-inch overhang and crimp the edges to your liking. Place the pie plate with crust in the freezer while preheating the oven.
- Blind Bake Crust: Preheat oven to 400°F. Remove pie crust from freezer, line with parchment paper or foil, and fill with pie weights or dried beans. Bake on the center rack for 10-15 minutes until set, then remove from oven.
- Egg Wash Crust: Beat one egg with a teaspoon of water. Remove weights and parchment foil carefully, prick any bubbled areas, brush the crust entirely with egg wash, and return to oven for 5-8 minutes until pale golden.
- Make Filling: In a mixing bowl, whisk together melted butter, sugar, flour, salt, and vanilla. Add three eggs one at a time, mixing well after each. Stir in honey until smooth. Then add heavy cream, whiskey, and apple cider vinegar, stirring just until combined.
- Combine & Bake: Pour the filling into the still-warm pie crust. Reduce oven temperature to 350°F. Bake for 35-40 minutes until the center is just set; shield crust edges with foil or a pie protector if browning too fast.
- Cool & Serve: Let the pie cool at least 30 minutes before sprinkling with coarse sea salt if desired. Serve as is or with whipped cream and your favorite fruit. Store covered at room temperature overnight or in refrigerator for up to 3 days.
Notes
- You can use any pie crust you prefer, including gluten-free or pre-formed frozen crusts; the filling is the highlight.
- If using salted butter, reduce salt in filling to 1/4 teaspoon.
- For gluten-free, use a one-to-one gluten-free flour substitute or 2 teaspoons cornstarch in place of flour.
- Substitute heavy cream with sour cream, full-fat plain yogurt, or crème fraîche. Avoid half-and-half or milk.
- Apple cider vinegar balances flavor; lemon juice can be used as a substitute. Avoid white vinegar.
- Use extra coarse finishing sea salt for best flavor; kosher salt is not recommended for finishing.