Salted Honey Pie

Salted Honey Pie is a decadent dessert with a creamy custard filling baked inside a buttery pie crust. Infused with honey, brown sugar, and cream, this pie delivers rich caramel-like flavors balanced perfectly with a sprinkle of flaky sea salt. It’s smooth, sweet, slightly salty, and the ultimate showstopper for any occasion.

Why You’ll Love This Recipe

• Sweet and salty balance that tastes like caramel.
• A velvety custard filling that melts in your mouth.
• Surprisingly easy to make with simple ingredients.
• Perfect for holidays, special occasions, or when you just want to impress.

Ingredients

• Pie crust, refrigerated or homemade
• 4 large egg yolks, lightly beaten
• 2 1/2 cups (600ml) heavy whipping cream
• 2/3 cup (150g) packed light brown sugar
• 1/3 cup (45g) cornstarch, sifted
• 1/2 tsp salt
• 1/2 cup (120ml) honey
• 2 tsp vanilla extract

Directions

1. Prepare the crust: Roll out your pie dough and fit it into a deep-dish pie pan. Crimp the edges as desired. Place in the refrigerator to chill while preparing the filling. Do not pre-bake. Preheat your oven to 375°F (190°C).
2. Beat the eggs: Lightly whisk the egg yolks in a medium bowl and set aside.
3. Make the custard base: In a saucepan over medium heat, combine heavy whipping cream, brown sugar, cornstarch, and salt. Stir continuously until the mixture thickens and begins to bubble. Remove from heat.
4. Temper the eggs: Slowly drizzle a small amount of the hot cream mixture into the beaten egg yolks, whisking constantly. Gradually add more until about half of the cream is mixed in. Then pour the tempered yolk mixture back into the saucepan, whisking to fully combine.
5. Add flavoring: Stir in the honey and vanilla extract until smooth and fully incorporated.
6. Fill and bake: Pour the custard filling into the chilled pie crust. Smooth the top with a spatula. Bake for 40–45 minutes, or until the filling is set, bubbling slightly, and the surface is golden brown.
7. Cool: Allow the pie to cool to room temperature on the counter, then refrigerate until fully chilled and firm before slicing.

Pro Tips and Variations

• Use raw or wildflower honey for deeper flavor.
• Top with a sprinkle of flaky sea salt before serving for a beautiful finish.
• Swap in a graham cracker crust for a different twist.

Serving Suggestions

• Dust with powdered sugar or garnish with whipped cream.
• Pair with fresh berries to balance the sweetness.
• Serve slightly chilled for the best texture.

Storage/Reheating

• Store covered in the fridge for up to 4 days.
• Freeze slices individually wrapped for up to 2 months. Thaw overnight in the fridge before serving.

FAQs

Can I make this ahead of time?
Yes! This pie is perfect to make a day in advance since it needs time to chill.

Can I skip the sea salt on top?
Absolutely. The pie is delicious either way, but the salt enhances the caramel notes.

My custard is lumpy—what went wrong?
You may have cooked it on too high heat or added the eggs too quickly. Whisking constantly helps prevent lumps.

Conclusion

This Salted Honey Pie is sweet, silky, and a little salty—the perfect custard-based dessert to impress family and friends. It’s simple to make, yet feels luxurious with every bite.

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