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Lilac Salty Honey Pie Recipe

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4.3 from 70 reviews

Lilac Salty Honey Pie is a delightful dessert combining a rich, custard-like chess pie filling with the unique floral sweetness of lilac sugar and honey, balanced perfectly by a touch of flaky Maldon salt. This recipe enhances the classic salty honey pie with an aromatic twist, making it a perfect summery treat that offers a beautiful mahogany crust and a set, silky center.

  • Total Time: 1 hour 35 minutes plus 4 hours resting
  • Yield: 8 servings

Ingredients

Lilac Sugar

  • 3/4 cup fully opened lilac blossoms, green stems removed
  • 3/4 cup granulated sugar

Salty Honey Pie

  • 1/2 of No Fail Pie Crust recipe (one disk of pie pastry)
  • 1/4 pound (1 stick) unsalted butter, melted
  • 3/4 cup lilac sugar (from Lilac Sugar recipe)
  • 1 tbsp cornmeal
  • 1/2 tsp kosher salt
  • 1 tsp vanilla paste
  • 3/4 cup honey (preferably mild honey like wildflower or clover honey)
  • 3 large eggs
  • 1/2 cup heavy cream
  • 2 tsp white vinegar
  • 1-2 tsp flaky Maldon salt (for finishing)
  • Optional garnish: additional lilac blossoms and small pieces of honeycomb

Instructions

  1. Prepare Lilac Sugar: Pulse equal amounts of lilac blossoms and granulated sugar in a food processor until the blossoms are completely broken down. Spread the mixture onto a parchment-lined baking sheet to dry. To speed drying, preheat the oven to 200°F, place the sugar in the oven on the center rack, then turn the oven off. Check periodically until dry. Once dried and clumped, crush the sugar again using a food processor or mortar and pestle. Store in an airtight container.
  2. Prepare Pie Crust: Line a pie plate with half of a prepared pie crust disk. Crimp the edges and freeze the shell until needed.
  3. Preheat Oven: Position the oven rack in the middle and preheat to 375°F.
  4. Make Filling: In a medium bowl, combine the melted and slightly cooled butter, lilac sugar, cornmeal, kosher salt, and vanilla paste. Stir well to combine.
  5. Add Wet Ingredients: Stir in honey, then add eggs one at a time, mixing after each addition. Next, stir in heavy cream and white vinegar until the mixture is smooth.
  6. Fill Pie Shell: Place the frozen pie shell on a baking sheet. Pour the filling into the crust. Straining is optional and not usually needed since the lilac bits are desired.
  7. Bake Pie: Bake on the middle rack for 40-45 minutes, rotating the baking sheet 180 degrees at the 30-minute mark. Bake until the edges are set, puffed, and the center is set like gelatin with a mahogany-colored top.
  8. Cool Pie: Cool the pie completely on a rack for 3-4 hours until fully set.
  9. Finish and Serve: Sprinkle the top with flaky Maldon salt, additional lilac blossoms, and optionally small pieces of honeycomb for decadence. Serve at room temperature or chilled.
  10. Storage: The pie can be refrigerated for up to 4 days or kept at room temperature for 2 days.

Notes

  • Use mild honey such as wildflower or clover honey when using lilac sugar for optimal flavor balance.
  • Freezing the pie crust before filling prevents sogginess during baking.
  • Rotate the pie halfway through baking to ensure even browning.
  • The filling does not need to be strained unless you prefer a completely smooth custard.
  • Lilac sugar imparts a subtle floral flavor and pretty flecks throughout the filling.
  • Allowing the pie to cool completely is essential for the filling to fully set before serving.
  • The finishing flaky salt enhances the complex sweet-salty contrast of the pie.
  • The pie keeps well refrigerated for up to 4 days; bring to room temperature before eating for best texture.
  • Author: ELLA
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/lilac-salty-honey-pie-recipe/