Salted Honey Pie

Salted Honey Pie has become my absolute favorite dessert to impress guests without spending hours in the kitchen. I stumbled upon this recipe years ago and have been perfecting it ever since. The magical combination of sweet honey, rich custard, and that perfect sprinkle of sea salt creates an unforgettable flavor experience. I love how the salt cuts through the sweetness, creating a dessert that’s complex yet comforting. It’s honestly the easiest “fancy” dessert I’ve ever made!

Why You’ll Love This Honey Pie Recipe

I’m confident you’ll fall in love with this Salted Honey Pie just like I did! First, it’s incredibly forgiving for beginner bakers. I’ve made this with both store-bought and homemade crusts, and it turns out amazing either way. The filling comes together in just minutes on the stovetop.

What really sets this pie apart is its perfect balance of flavors. The honey adds this deep complexity that regular sugar just can’t match. Every time I serve this pie, my friends beg for the recipe! Plus, that sprinkle of sea salt on top isn’t just pretty—it creates these little flavor explosions that make each bite exciting.

I also love that this pie actually needs to be made ahead, which makes it perfect for entertaining. I can make it the day before, and it’s one less thing to worry about when company arrives!

Salty Honey Pie Recipe Ingredients

• Pie crust: I use store-bought when I’m in a hurry, but homemade is wonderful too. No need to pre-bake!
• 4 large egg yolks: These create that perfect custard texture. I save the whites for an omelet the next day.
• 2½ cups heavy whipping cream: This makes the filling incredibly rich and velvety. No substitutions here!
• ⅔ cup packed light brown sugar: I love how this adds a subtle molasses note that complements the honey.
• ⅓ cup cornstarch: This thickens our filling perfectly. I always sift it to avoid lumps.
• ½ teaspoon salt: This goes IN the filling (different from the finishing salt).
• ½ cup honey: The star of the show! I usually use clover honey, but any variety works. Different honeys will give slightly different flavors.
• 2 teaspoons vanilla extract: Adds depth and warmth to the filling.
• Flaky sea salt: For sprinkling on top. I use Maldon salt, but any flaky sea salt works beautifully.

How to Make Salted Honey Pie

1. I start by placing my pie crust in a deep dish 8-inch or regular 9-inch pie pan, crimping the edges however I like. I pop it in the fridge to stay cold while I make the filling. My oven gets preheated to 375°F.
2. In a large bowl, I lightly beat the 4 egg yolks and set them aside.
3. For the filling, I combine the heavy cream, brown sugar, sifted cornstarch, and salt in a medium saucepan over medium heat. I stir constantly until the mixture comes to a full boil and starts to thicken. This usually takes about 5-7 minutes.
4. This step is crucial! I remove the hot mixture from heat and carefully temper the eggs. I slowly add a small amount of the hot cream mixture to the egg yolks while whisking constantly. Then I add a bit more, and finally pour all the egg mixture back into the remaining cream mixture, stirring until smooth.
5. Next, I stir in the honey and vanilla until everything is well combined. The honey gives this Salted Honey Pie its signature flavor!
6. I pour this luscious filling into my chilled pie crust and pop it in the oven.
7. After baking for 40-45 minutes, the top turns beautifully golden brown and starts bubbling. Don’t worry if it looks too jiggly when you take it out—it will set as it cools!
8. I let the pie cool completely on my counter before refrigerating it until fully chilled and firm, usually at least 4 hours or overnight.
9. Right before serving, I sprinkle the top with flaky sea salt for that perfect sweet-salty contrast.

Serving Suggestions

I’ve found this Salted Honey Pie is perfect on its own, but there are several ways I love to serve it:

• With a dollop of lightly whipped cream to balance the sweetness
• Alongside fresh berries for a pop of color and tartness
• With a drizzle of extra honey for honey lovers
• Paired with a scoop of vanilla ice cream for an extra-indulgent dessert
• Alongside a strong cup of coffee or black tea to balance the sweetness

For special occasions, I sometimes dust a little cinnamon over the top along with the sea salt for a warming twist!

How to Store Leftover Pie

In my house, leftovers rarely happen with this pie! But when they do, I cover the pie tightly with plastic wrap and keep it in the refrigerator. It stays delicious for up to 4 days.

I don’t recommend freezing this pie, as the custard filling can separate and become watery when thawed. I’ve learned this the hard way!

For the best flavor, I take the pie out of the fridge about 20 minutes before serving. This takes the chill off and lets the flavors really shine.

Tips for Success

After making this Salted Honey Pie countless times, I’ve picked up a few helpful tricks:

• Keep the pie crust cold until filling. This helps prevent a soggy bottom.
• When tempering the eggs, pour the hot cream mixture VERY slowly while whisking constantly. If you rush this step, you’ll end up with scrambled eggs!
• Don’t worry if the pie seems too jiggly when you first remove it from the oven. It will continue to set as it cools.
• Let the pie chill completely before adding the sea salt topping. Otherwise, the salt can dissolve into the filling.
• For a beautiful presentation, I add the flaky salt just before serving.
• If your pie is browning too quickly in the oven, loosely cover the edges with foil.

Frequently Asked Questions

Can I use a different type of sweetener instead of honey?
I’ve tried maple syrup as a substitute, and while it’s not the same, it makes a delicious variation! The flavor profile changes significantly, so I’d call it a Maple Custard Pie instead.

Why is my pie filling not setting properly?
In my experience, this usually means the filling didn’t reach a full boil before tempering the eggs. Make sure it’s bubbling and thickened before moving to the next step.

Can I make this pie ahead of time?
Absolutely! I actually prefer making it a day ahead. It gives the flavors time to meld and the filling to set perfectly.

What if I don’t have flaky sea salt?
While flaky salt gives the best texture contrast, I’ve used a light sprinkle of regular kosher salt in a pinch. Don’t use table salt though—it’s too harsh.

Can I add other flavors to this pie?
Sometimes I add a pinch of cinnamon or a tiny bit of orange zest to the filling. Both complement the honey beautifully!

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