Salty Honey Seed Pie With Bourbon Crème Fraîche Whipped Cream

8 servings
45 min prep time
3 hrs total time

A touch of warm, fireplace-evoking bourbon, whipped into a light airy cream with crème fraîche – tops this salty sweet honey seed pie.


Pie Crust

1 1/4 cups all-purpose flour

1 1/2 teaspoons sugar

Pinch of salt

4 ounces Vermont Creamery Unsalted Cultured Butter - 82% Butterfat cubed

1/2 cup cold water

Salty Honey Seed Filling

5 tablespoons sugar

2/3 cup honey

1/2 teaspoon salt

8 ounces Vermont Creamery Unsalted Cultured Butter - 82% Butterfat cubed

1 vanilla bean,  seed scraped

1/4 cup Vermont Creamery Crème Fraîche

1/4 cup heavy cream

3 eggs, beaten

2 1/2 cups roasted salted sunflower seeds and pumpkin seeds

Flaky sea salt

Bourbon Crème Fraîche Whipped Cream

1 cup cold heavy cream

1 tablespoon sugar

1/4 teaspoon vanilla extract

1/4 cup Vermont Creamery Crème Fraîche

2 tablespoons bourbon

 *Substitute 1 teaspoon vanilla extract.


  • STEP 1

    Put butter and water for pie crust into freezer.They won't freeze before you have to use them but they will be cold.

  • STEP 2

    Combine  flour, 1 1/2 teaspoons sugar, and salt in bowl. Take butter out of the freezer; using a pastry cutter, a fork, or your fingers, work quickly and cut butter into dry ingredients. You should end up with pea sized chunks, which is completely fine! Using tablespoons at a time, scatter ice cold water into dry ingredients until just combined. You can always add more water, but you can’t take it out. Do not overmix or knead. The resulting dough should be damp but not moist. Shape into a disk and wrap with plastic food wrap. Chill in refrigerator for at least 1 hour.

  • STEP 3

    Roll out pastry to fit in 9-inch pie pan. Place into pan; crimp. Place in fridge for 15 minutes. Prick with a fork 15-20 times, along the bottom and sides. Place crust in freezer for 10 minutes.

  • STEP 4

    Meanwhile, heat oven to 425°F.

  • STEP 5

    Take crust out of freezer; line with aluminum foil, making sure the bottom is covered from side to side. Add in pie weights, spreading them so that there are more on sides than center. Place on baking sheet; bake 12-15 minutes or until edges begin to turn golden. Remove pie plates and foil. Place back in oven; bake for another 5-7 minutes or until bottom is dry and set. Cool completely.

  • STEP 6

    Reduce oven to 350°F.

  • STEP 7

    Meanwhile, combine 5 tablespoons sugar, honey, and salt in heavy-bottomed saucepan. Cook over medium-low heat until sugar has dissolved. Add 8 ounces butter, stirring and cooking until butter is completely melted. Cook until just before boiling.

  • STEP 8

    Remove from heat and transfer to a bowl. Gently whisk in vanilla bean seeds and  cool to room temperature.

  • STEP 9

    Whisk in crème fraiche and 1/4 cup heavy cream. Whisk in beaten eggs. Fold in sunflower and pumpkin seeds and pour into prepared pie crust, being careful not to overspill. Place onto baking sheet.  Bake 40-45 minutes or until edges are set but center is still jiggly. The pie will set as it cools.

  • STEP 10

    Whip 1 cup heavy cream with sugar and vanilla until soft peaks form. Gently beat in creme fraiche and bourbon. Serve dollops with slices of salty honey seed pie.

Le Jus d'Orange

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Le Jus d'Orange

A wedding photographer based in Boston, Betty combined her love of food photography and experimenting in the kitchen to share visually-focused recipe stories over at le jus d’orange. She loves to re-create and share her mother's traditional Chinese recipes, bringing a bit of authentic Shanghai cuisine to readers' virtual feasts. Her recipes are often flavored with Asian touches, as Betty loves to incorporate the ingredients she grew up with into desserts and other dishes to create new flavor profiles. To learn more about Betty, visit her website, betty liu.