This pie is the perfect contrast of sweet and salty with the added crunch of honey-roasted peanuts.
Salted Honey Chess Pie
Makes 1 (9-inch) pie
- 1 (14.1-ounce) package refrigerated piecrusts
- ½ cup firmly packed light brown sugar
- 1½ tablespoons plain yellow cornmeal
- 2 teaspoons lemon zest
- 1 teaspoon kosher salt
- 1 cup honey
- 4 large eggs, room temperature
- ½ cup unsalted butter, melted and cooled
- ½ cup whole buttermilk, room temperature
- 1 teaspoon vanilla extract
- Garnish: honey roasted peanuts, flaked sea salt
- On a lightly floured surface, unroll one piecrust; brush lightly with water. Unroll remaining piecrust, and place on top, pressing to seal. Roll into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim edges to 1 inch from edge of plate, if needed. Fold edges under, and crimp as desired. Using a fork, prick bottom and sides of crust. Freeze until firm, 20 to 30 minutes.
- Preheat oven to 425°.
- Top piecrust with a sheet of nonstick parchment paper, letting ends extend over edges of plate. Add pie weights.
- Bake until crust is lightly golden, about 12 minutes. Carefully remove parchment and weights; continue baking until crust is mostly dry and set, about 5 minutes. Let cool completely on a wire rack. Reduce heat to 350°.
- In a large bowl, whisk together brown sugar, cornmeal, zest, and kosher salt. Whisk in honey, eggs, melted butter, buttermilk, and vanilla until well combined. Pour brown sugar mixture into prepared crust.
- Bake until filling is set, 50 to 55 minutes, loosely covering crust with foil to prevent excess browning, if needed. Let cool completely on a wire rack. Garnish with peanuts and sea salt, if desired.