Special thanks to allergy-friendly baker and cookbook author @justastasty for this incredible blog post and recipe.
This salted honey pie may seem unconventional, but it’s just SO good. Your guests are sure to be seriously impressed by this one.
Have you ever heard of salted honey pie? It’s admittedly not one of your more traditional pies and, if you ask me, it really should be!
I’ve always been a huge fan of a sweet + salty flavor profile, and that’s exactly what you get with this pie. The honey lends such an incredibly rich flavor, and the sea salt that we’re sprinkling on top balances out all of the sweetness perfectly.
This dairy-free pie is made with Better Than Milk® Oat Milk, so it’s perfect if you’re hosting someone with allergies! I generally love adding oat milk to my tea or coffee, plus it’s a great non-dairy milk option for anyone with nut allergies (like my husband). The oat milk really adds a delicious creaminess to this filling.
So if you’re looking to shake things up this holiday season and go beyond traditional pies like apple and pumpkin, you really need to try this recipe. I’ll talk you through it!
Why You’ll Love This Salted Honey Pie…
- You know I love keeping things as easy and stress-free as possible. Enter: MI-DEL® gluten free graham cracker crust. Store bought crust + an easy filling that comes together quickly? Count me in.
- As I mentioned, the flavors just WORK together. The graham cracker crust, the thick and creamy honey filling, the sea salt. It’s such a winning combination.
- I know holidays can be tough when you’re living with food allergies. I wrote a whole book on the topic, after all. This pie checks so many boxes: not only is it gluten free, eggless, and nut-free (like all of my recipes), it’s also dairy-free.
What You’ll Need…
- MI-DEL® Graham Style Pie Crust
- Better Than Milk® Organic Oat Drink
- Sea salt
How To Make…
To make my gluten free salted honey pie, we’re going to take one cup of the Better Than Milk Oat Milk and pour it into a small bowl or mug. Sprinkle the gelatin on top and give it a good stir to eliminate any lumps. We’re going to set that aside for 5 minutes, to allow the gelatin to bloom.
Meanwhile, add the rest of the oat milk to a medium saucepan and add the honey and salt. Cook the mixture over medium heat, stirring constantly, until the honey has melted into the mixture. Remove from heat.
Now grab the bloomed gelatin and add that mixture into our warm oat mixture. Give it all a good whisk, then allow it to cool before pouring into the crust.
It really is as simple as that! Transfer the pie to the refrigerator to chill for at least 2 hours before serving. Don’t forget to finish with a pinch of flaky sea salt!