Ingredients
Scale
- 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.
Instructions
- 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.
- In a large bowl, I lightly beat the 4 egg yolks and set them aside.
- 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.
- 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.
- Next, I stir in the honey and vanilla until everything is well combined. The honey gives this Salted Honey Pie its signature flavor!
- I pour this luscious filling into my chilled pie crust and pop it in the oven.
- 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!
- I let the pie cool completely on my counter before refrigerating it until fully chilled and firm, usually at least 4 hours or overnight.
- Right before serving, I sprinkle the top with flaky sea salt for that perfect sweet-salty contrast.
Notes
- 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.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 527 kcal
- Sugar: 35g
- Sodium: 347mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 17g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 155mg