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Gluten Free Salted Honey Pie

Gluten Free Salted Honey Pie

This gluten free salted honey pie delivers a perfectly sweet and salty custard filling in every slice. It's a crowd-pleasing dessert worth making for any occasion.
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Equipment

  • food processor
  • pie plate
  • pie weights

Ingredients

For the Crust

  • 1 1/2 cups Gluten Free 1-to-1 Baking Flour
  • 1/2 cup Cold Unsalted Butter, cubed
  • 1 tbsp Granulated Sugar
  • 1/4 tsp Salt
  • 1/4 tsp Xanthan Gum
  • 3 to 4 tbsp Ice Water

For the Filling

  • 1 cup Honey
  • 1/2 cup Unsalted Butter, melted
  • 3 large Eggs
  • 1/2 cup Granulated Sugar
  • 2 tbsp Cornstarch
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Vanilla Extract
  • 1 tsp Flaky Sea Salt, plus more for topping
  • 1/2 cup Heavy Cream

Instructions

  • Make the crust by pulsing the gluten free flour, cold cubed butter, sugar, salt, and xanthan gum in a food processor until the mixture resembles coarse crumbs. Drizzle in the ice water one tablespoon at a time, pulsing until the dough just comes together. Flatten into a disc, wrap in plastic, and refrigerate for 30 minutes.
  • Roll the dough out between two sheets of parchment paper to a 12-inch round. Carefully transfer to a 9-inch pie plate, pressing into the edges. Trim and crimp the edges as desired. Prick the bottom with a fork and refrigerate for 15 minutes. Preheat your oven to 350 F.
  • Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 to 7 minutes until the bottom looks dry and lightly golden. Set aside.
  • Whisk together the honey, melted butter, eggs, sugar, cornstarch, apple cider vinegar, vanilla, and sea salt in a large bowl until smooth and well combined.
  • Stir in the heavy cream until the filling is silky. Pour the filling into the warm par-baked crust.
  • Bake for 40 to 50 minutes until the edges are set but the center still has a gentle wobble, similar to a custard pie. If the crust edges brown too quickly, cover them with foil.
  • Let the pie cool completely at room temperature, then refrigerate for at least 2 hours until fully set. Before serving, sprinkle the top generously with flaky sea salt.
Course: Dessert
Cuisine: American
Keyword: custard pie, gluten-free, honey pie, salted honey
Prep Time: 1 hour
Cook Time: 1 hour 5 minutes
Total Time: 4 hours 5 minutes
Servings: 8 slices

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 55g | Protein: 4g | Fat: 27g
Calories: 487kcal
Cost: $15