Why You’ll Love Salted Honey Pie Recipe

The custard is luxuriously creamy yet not overly heavy.
Honey adds a deep, aromatic sweetness that pairs wonderfully with brown sugar.
The flaky pie crust provides a satisfying contrast in texture.
A light dusting of sea salt at the end brings out flavors and adds complexity.
It’s elegant enough for a special occasion yet easy enough for a weekend bake.

Ingredients

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

Pie crust (refrigerated or homemade)
4 large egg yolks, lightly beaten
2 ½ cups (600 ml) heavy whipping cream
⅔ cup (150 g) packed light brown sugar
⅓ cup (45 g) cornstarch, sifted
½ teaspoon salt
½ cup (120 ml) honey
2 teaspoons vanilla extract
Flaky sea salt, for sprinkling

Directions

Prepare the Pie Crust
Place your pie crust (in an 8‑inch deep dish or 9‑inch pie pan) into the refrigerator to chill while you make the filling. Chilling helps prevent shrinking and ensures the crust bakes more evenly.
Heat the Cream Mixture
In a medium saucepan, whisk together the heavy cream, light brown sugar, cornstarch, and salt. Place over medium heat and stir constantly until it comes to a rolling boil and begins to thicken.
Temper the Eggs
Remove the pan from heat. Gradually whisk some of the hot cream mixture into the beaten egg yolks (a little at a time) to raise their temperature gently without scrambling. Then pour the tempered egg mixture back into the saucepan, stirring until smooth.
Combine and Add Flavorings
Stir in the honey and vanilla extract into the custard mixture until fully incorporated.
Fill the Crust
Pour the warm custard into the chilled pie crust, spreading it evenly.
Bake
Preheat the oven to 375 °F (190 °C). Bake the pie for 40–45 minutes. The filling may jiggle slightly when you remove it — it will continue to set as it cools.
Cool and Chill
Let the pie cool to room temperature, then refrigerate until fully chilled and set.
Finish with Sea Salt
Just before serving, sprinkle flaky sea salt over the top to enhance flavor contrasts.
Serve
Slice into 8–10 portions and serve cold.

Servings and timing

Servings: 8–10 slices
Prep time: 35 minutes
Cook time: 40–45 minutes
Total time: about 1 hour 15 minutes

Variations

Use full‑fat coconut milk instead of heavy cream for a dairy‑free version (texture will be slightly different).
Try different honey varieties (clover, wildflower, lavender, or darker honeys) to adjust flavor profile.
Swap the crust for a graham cracker crust or a gluten‑free crust depending on dietary preference.
Top with whipped cream, toasted nuts (e.g. pecans, almonds), or a drizzle of caramel for extra flair.

Storage/Reheating

Storage: Cover and store in the refrigerator for up to 3–4 days.
Freezing: Not recommended, as the custard texture may become watery or grainy upon thawing.
Reheating: Serve chilled. If you prefer a slightly softer texture, let a slice sit at room temperature for 10–15 minutes before eating — do not microwave.

FAQs

What type of honey should I use?

Any good quality honey works — lighter ones give a milder sweetness, while darker honeys bring richer, more robust flavor.

Can I use a store‑bought crust?

Yes, a refrigerated pie crust is fine and makes this recipe easier, though a homemade crust adds freshness and buttery flakiness.

Why temper the eggs?

Tempering prevents the eggs from cooking too quickly and scrambling when hot liquid is added, giving you a smooth custard.

Why doesn’t the crust need pre‑baking?

Because the filling is cooked within the pie, the crust will bake through. The chilled crust helps it retain shape and texture.

My filling is still jiggly after baking — is it ruined?

Not at all. The custard will firm as it cools in the refrigerator. Only overbaking causes graininess; slight jiggle is normal.

Can I reduce the sugar?

You could try reducing the brown sugar slightly, but the texture and balance may shift. The salt sprinkle helps counteract sweetness, so don’t reduce too much.

Can I make this ahead?

Yes — bake and chill it ahead of time (a few hours or overnight). Wait to sprinkle sea salt until just before serving for best texture.

Is this recipe gluten‑free?

Not as written (due to the crust). But you can use a gluten‑free pie crust substitute to adapt it.

Can I add fruit or mix in flavors?

You could top with fresh berries or incorporate a citrus zest in the filling. Just be careful not to add too much liquid, which could affect setting.

Why use flaky sea salt?

Flaky sea salt gives bursts of saltiness and texture without overwhelming sweetness — it’s delicate and visually appealing.

Conclusion

This Salted Honey Pie is a standout dessert that marries smooth, creamy custard with the complex sweetness of honey and the sharp contrast of sea salt. Whether you’re serving it at a dinner party or making it just for yourself, the balance of textures and flavors makes it unforgettable. Give it a try — once you taste it, it may become a favorite you return to again and again.