Name: Salted Honey Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 (9‑inch) pie crust (store‑bought or homemade); 4 large egg yolks; 2 ½ cups heavy whipping cream; ⅔ cup packed light brown sugar; ⅓ cup cornstarch; ½ teaspoon salt; ½ cup honey; 2 teaspoons vanilla extract; Flaky sea salt, for sprinkling

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This Salted Honey Pie is a rich and creamy dessert that beautifully balances sweet and salty flavors. It features a silky honey-custard filling set inside a buttery pie crust, topped with a sprinkle of flaky sea salt for that irresistible contrast. With a luxurious texture and an elegant flavor profile, this pie is a showstopper for holidays, dinner parties, or any cozy gathering.

Salted Honey Pie

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 (9‑inch) pie crust (store‑bought or homemade)

4 large egg yolks

2 ½ cups heavy whipping cream

⅔ cup packed light brown sugar

⅓ cup cornstarch

½ teaspoon salt

½ cup honey

2 teaspoons vanilla extract

Flaky sea salt, for sprinkling

Directions

I preheat the oven to 375°F (190°C), fit the pie crust into a 9-inch pie plate, and chill it in the fridge while I prepare the filling.

In a large bowl, I lightly beat the egg yolks and set them aside.

In a medium saucepan over medium heat, I whisk together the heavy cream, brown sugar, cornstarch, and salt. I cook this, stirring constantly, until it comes to a full boil and thickens enough to coat the back of a spoon.

Off the heat, I temper the egg yolks by slowly whisking in a few tablespoons of the hot mixture, then gradually add the rest while whisking.

I stir in the honey and vanilla extract until the mixture is smooth and well combined.

I pour the custard filling into the chilled pie crust (unbaked), then bake the pie for 40–45 minutes, until the edges are set and golden but the center still has a slight jiggle.

Once baked, I let the pie cool completely at room temperature, then refrigerate it until fully firm.

Just before serving, I sprinkle a generous pinch of flaky sea salt over the top.

Servings and timing

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: ~1 hour 5 minutes (plus chilling time)

Servings: 8

Calories: Approximately 450 kcal per serving

Variations

I sometimes add a touch of cinnamon or cardamom to the custard for a warm, spiced note.

For a nuttier twist, I drizzle toasted crushed pecans or walnuts over the top before serving.

If I want a lighter version, I substitute half of the heavy cream with whole milk (though the texture won’t be quite as rich).

I’ve also made this in a graham cracker crust for a more casual, rustic vibe—it works beautifully.

Storage/Reheating

I store any leftover pie in the refrigerator, covered with plastic wrap or foil. It keeps well for up to 4 days. I serve it cold straight from the fridge, but if I prefer a softer texture, I let it sit at room temperature for about 15 minutes before slicing. I don’t recommend reheating this pie, as the custard texture is best enjoyed chilled.

FAQs

What kind of honey works best for this recipe?

I prefer using a mild, floral honey like clover or wildflower. Strong, dark honeys can overpower the delicate custard flavor.

Can I make this pie ahead of time?

Yes, I often make it a day in advance. The pie needs time to chill and set anyway, so making it ahead is actually ideal.

Can I use a pre-baked pie crust?

No, I bake the filling directly in an unbaked crust. Pre-baking might overcook the crust during the full baking time.

What’s the best way to know when the pie is done?

I look for the edges to be set and lightly golden, while the center should still have a slight jiggle when gently shaken.

Can I freeze this pie?

I don’t recommend freezing it—the custard can become grainy once thawed. It’s best enjoyed fresh from the fridge.

Conclusion

This Salted Honey Pie has quickly become one of my go-to desserts when I want something unique yet comforting. The balance of silky custard, rich honey, and that final hit of sea salt makes it unforgettable. Whether I'm baking for a holiday, a potluck, or just myself, this pie is always a winner.

Recipe:

Salted Honey Pie

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Author: Cheryl
Total Time: 1 hour 5 minutes (plus chilling time)
Yield: 8 servings
Diet: Vegetarian

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Description

This Salted Honey Pie is a rich, creamy dessert with a silky honey-custard filling in a buttery pie crust, topped with flaky sea salt for a perfectly balanced sweet and salty finish. Ideal for special occasions or cozy nights in.

Instructions

Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie plate and chill in the refrigerator while preparing the filling.
Lightly beat the egg yolks in a large bowl and set aside.
In a medium saucepan over medium heat, whisk together the heavy cream, brown sugar, cornstarch, and salt. Cook while stirring constantly until the mixture comes to a full boil and thickens enough to coat the back of a spoon.
Remove the saucepan from heat. Slowly temper the egg yolks by whisking in a few tablespoons of the hot mixture. Gradually add the remaining hot mixture to the yolks while whisking.
Stir in the honey and vanilla extract until smooth and fully combined.
Pour the custard filling into the chilled, unbaked pie crust.
Bake for 40–45 minutes, or until the edges are set and golden, but the center still has a slight jiggle.
Allow the pie to cool completely at room temperature, then refrigerate until fully firm.
Just before serving, sprinkle a generous pinch of flaky sea salt on top.