This pie is a sophisticated twist on the classic Southern chess pie. It features a luscious, custard-like filling where honey is the star, deepened with brown sugar and a generous pour of bourbon.
The filling bakes up with a slightly crisp, caramelized top and a soft, gooey center. A final sprinkle of flaky sea salt cuts the sweetness and enhances every flavor, creating a complex, unforgettable dessert that’s perfect for grown-up gatherings and holiday feasts.
The Science of the “Chess” Set & Alcohol Integration
This pie belongs to the “chess pie” family, characterized by a simple filling of eggs, sugar, butter, and a small amount of flour or cornmeal that sets into a rich, dense custard. The high sugar content creates a delicate, crisp topping as it bakes.
The key to this version is the integration of honey and bourbon. Honey is hygroscopic (attracts moisture), which helps keep the filling soft and gooey. The alcohol in the bourbon doesn’t fully bake out; instead, its flavor mellows and infuses the pie with warm, oaky notes.
The bourbon is added to the hot butter mixture, which helps cook off some of the harshness while preserving its distinct character. A small amount of vinegar (a chess pie staple) balances the sweetness and ensures a clean set.
Ingredients
For the All-Butter Pie Crust:
- 1 ¼ cups (156g) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon granulated sugar
- ½ cup (1 stick / 113g) unsalted butter, cold and cubed
- 3-5 tablespoons ice water
For the Filling:
- ½ cup (1 stick / 113g) unsalted butter
- ¾ cup (255g) high-quality honey (like wildflower or clover)
- ½ cup (100g) packed light brown sugar
- 3 large eggs, room temperature
- 1 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon vanilla extract or seeds from 1 vanilla bean
- ¼ cup (30g) fine yellow cornmeal
- ¼ teaspoon salt
- ¼ cup (60ml) bourbon
For Finishing:
- Flaky sea salt (like Maldon)
- Optional: Whipped cream for serving
Instructions
1. Make & Blind Bake the Crust: Prepare pie crust: pulse flour, salt, and sugar. Cut in cold butter until pea-sized. Add ice water until dough forms. Shape into a disc, chill 1 hour. Roll out and fit into a 9-inch pie plate. Crimp edges, freeze 20 minutes.
Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights. Bake 20 minutes. Remove weights and parchment, prick bottom, and bake 10 more minutes until light golden. Let cool. Reduce oven to 325°F (165°C).
2. Prepare the Honey-Bourbon Base: In a medium saucepan, melt the ½ cup butter over medium heat. Stir in the honey and brown sugar until smooth and bubbling. Remove from heat and carefully whisk in the bourbon (it may sputter). Let this mixture cool for 15-20 minutes until warm, not hot.
3. Make the Filling: In a large bowl, whisk the eggs until frothy. Very slowly, drizzle the warm honey-butter mixture into the eggs while whisking constantly to temper them. Whisk in the vinegar, vanilla, cornmeal, and ¼ tsp salt until completely smooth.
4. Bake the Pie: Place the par-baked pie shell on a baking sheet. Pour the filling through a fine-mesh strainer into the crust to ensure it’s perfectly smooth. Bake at 325°F for 40-50 minutes. The pie is done when the edges are set and puffed, the center has a slight jiggle (like Jell-O), and the top is a deep golden brown and slightly crackled.
5. Cool & Salt: Transfer the pie to a wire rack. It will deflate and the center will set as it cools. While still warm, sprinkle the surface generously with flaky sea salt. Let cool completely, at least 4 hours or overnight.
6. Serve: Serve at room temperature with a dollop of lightly sweetened whipped cream. The flavors are best the day after baking.
Pro-Tips for a Perfect Gooey, Set Pie
- Use a Flavorful Honey: The honey is the star, so choose a high-quality, flavorful variety. Avoid overly mild clover honey if you want a more pronounced taste.
- Temper the Eggs: Pouring the hot honey mixture slowly into the eggs is crucial to prevent them from scrambling.
- Don’t Skip the Vinegar: It’s a classic chess pie ingredient that cuts the sweetness and helps the filling set with a clean texture.
- Strain the Filling: This ensures any potential cooked egg bits or cornmeal lumps are removed for a flawlessly smooth texture.
- Watch for the Jiggle: Overbaking will make the filling firm and lose its lovely gooey texture. The center should still move slightly when shaken.
- Salt While Warm: Sprinkling the flaky salt on the warm pie allows it to adhere and slightly melt into the surface.
This Salted Honey Bourbon Pie is a bold, beautiful, and deeply flavorful dessert.