Salted Honey Pie Recipe

If you’ve never had Salted Honey Pie before, prepare to fall head over heels for a dessert that delivers so much more than its simple appearance suggests. This lush, custard-filled pie balances creamy richness with golden honey and a confetti of flaky sea salt on top, all nestled into a buttery crust. With a dreamy, silky texture and that irresistible sweet-salty kick, Salted Honey Pie is the kind of treat you’ll want to make for every special occasion—yet easy enough to pull together on a whim. It’s a baker’s secret weapon and a guaranteed hit with anyone lucky enough to grab a slice.

Ingredients You’ll Need

There’s true magic in the way Salted Honey Pie transforms humble pantry staples into something truly extraordinary. Each ingredient brings its own flavor and character, combining into a harmonious dessert that’s greater than the sum of its parts.

• Pie crust, refrigerated or homemade: This is your vessel—go homemade if you’re in the mood to impress, but a good quality store-bought crust works perfectly for convenience.
• 4 large egg yolks, lightly beaten: Egg yolks are the secret to a lush, custardy filling, lending the pie its luxurious texture.
• 2 1/2 cups (600ml) heavy whipping cream: Adds richness and helps create that dreamy, silky mouthfeel.
• 2/3 cup (150g) packed light brown sugar: Brings subtle caramel notes that complement the honey without overpowering it.
• 1/3 cup (45g) cornstarch, sifted: Ensures a smooth, thick set for the custard—don’t skip the sifting!
• 1/2 tsp salt: Heightens all the flavors and tempers the sweetness for perfect balance.
• 1/2 cup (120ml) honey: The star of the show, so use your favorite variety for the best depth of flavor.
• 2 tsp vanilla extract: Rounds out the flavor with warmth and complexity; pure vanilla really makes a difference here.
• Flakey sea salt: The finishing touch that makes Salted Honey Pie really shine—don’t be shy with those glistening flakes.

How to Make Salted Honey Pie

Step 1: Prepare the Crust

Roll out your pie crust and gently fit it into a deep 8-inch or 9-inch pie pan. Crimp or trim the edges as you like, then pop the crust into the fridge to chill while you get your filling ready. Chilled dough holds its shape better and helps prevent soggy bottoms.

Step 2: Get the Oven Ready

Start preheating your oven to 375°F. This way, it’s perfectly hot and waiting when your pie is ready to go in.

Step 3: Prep the Egg Yolks

Place your four egg yolks in a large mixing bowl and lightly whisk them. Set them aside—they’ll be ready for their moment in the spotlight soon!

Step 4: Cook the Custard Base

In a medium saucepan, combine the heavy cream, brown sugar, cornstarch, and salt. Stir these together over medium heat until the mixture starts to bubble and thicken. Keep whisking often to avoid clumps—the magic happens quickly once it begins to boil!

Step 5: Temper the Eggs

Time to temper those egg yolks so they don’t scramble! Slowly pour a little of your hot cream mixture into the egg yolks while whisking non-stop. This gently brings the yolks up to temperature. Continue adding more of the cream, whisking after each addition, until everything is combined and velvety smooth.

Step 6: Sweeten and Flavor

Add the honey and vanilla extract straight into your custard base and stir until everything is completely incorporated. The aroma at this stage is pure comfort!

Step 7: Assemble the Pie

Pour the finished filling into your chilled pie crust. Gently tap the pan on the counter to release any bubbles and smooth out the top.

Step 8: Bake

Place the pie in the preheated oven and bake for 40 to 45 minutes. You’ll see the pie puff up and the top begin to turn a beautiful golden color. It should look set around the edges but still have a jiggle in the middle.

Step 9: Cool to Perfection

Remove the pie from the oven and let it cool on your counter until it reaches room temperature. It’ll still be jiggly, but don’t worry! The pie will set up as it cools, turning creamy and sliceable.

Step 10: Chill and Finish

Once cooled, refrigerate your Salted Honey Pie until it’s cold and fully set—this makes for the cleanest slices and a perfect texture.

Step 11: Add the Sea Salt

Right before serving, sprinkle a generous amount of flaky sea salt over the pie for that unmistakable salty-sweet crunch.

How to Serve Salted Honey Pie

Garnishes

This pie really shines with just a scatter of flaky sea salt, but a dollop of barely sweetened whipped cream or a drizzle of extra honey can add a lovely finishing touch if you’re feeling decadent. For a summer spin, try fresh berries on the side—their tartness is perfect with the pie’s sweetness.

Side Dishes

Salted Honey Pie is rich and satisfying, so simple accompaniments work best. Serve slices with strong coffee, cold milk, or a citrusy tea to cut through the richness. If you want to round out a dessert table, try a fresh fruit salad alongside.

Creative Ways to Present

Give Salted Honey Pie a little flair by cutting it into petite bars or squares for a party platter. Individual mini pies are adorable for special occasions, while rustic slices topped with crushed pistachios or shaved chocolate will wow at any gathering. Let the golden custard and salt crystals take center stage and keep things unfussy.

Make Ahead and Storage

Storing Leftovers

Leftover Salted Honey Pie keeps beautifully in the fridge. Cover it tightly with plastic wrap or store slices in an airtight container; it’ll stay fresh for up to 3 days. The texture remains smooth and the flavors even deepen a bit.

Freezing

You can freeze Salted Honey Pie for up to a month. Wrap the whole (completely cooled) pie tightly in a double layer of plastic, followed by foil. Thaw overnight in the refrigerator. Keep in mind, the custard may be slightly softer after thawing, but still delicious!

Reheating

If you’d like your pie slightly warm, heat individual slices gently in the microwave in short 10-second bursts. Avoid overheating, as this can make the custard loose its silky texture. Sprinkle sea salt on just before serving for best results.

FAQs

Can I use a store-bought crust for Salted Honey Pie?

Absolutely! While homemade pie crust adds a special touch, a high-quality store-bought crust is a fantastic shortcut and bakes up beautifully with this recipe.

What type of honey works best?

A mild, floral honey like clover or orange blossom is ideal for Salted Honey Pie, but feel free to experiment—darker honeys will give the pie a deeper flavor and color.

Is cornstarch necessary, or can I substitute it?

Cornstarch is important for setting the custard without eggs alone. If needed, you can use arrowroot starch, though it may slightly alter the texture.

How do I know when my Salted Honey Pie is done baking?

The pie is ready when the edges are set yet the center still has a gentle wobble. It will continue to firm up as it cools, so don’t worry if it still looks a bit jiggly straight from the oven.

Can Salted Honey Pie be made ahead?

Yes, and in fact, it’s even better after a few hours—or overnight—in the fridge. This makes it a wonderful make-ahead dessert for holidays and gatherings.

Final Thoughts

If you’re searching for a showstopping dessert that’s as easy as it is impressive, Salted Honey Pie is about to become your new go-to. Each bite is a magical marriage of sweet, salty, creamy, and golden flavors. Give it a try—you’ll be hooked!

Print