Salted Honey Pie Sweet Salty

This Salted Honey Pie is for anyone who loves the magic that happens when sweet and salty come together. Imagine a creamy custard filling with notes of caramel and honey, baked in a flaky butter pie crust and finished with a flourish of flaky sea salt. The first bite feels like a celebration—homey, yet sophisticated. This recipe fits both a cozy weeknight dinner and a festive holiday spread. If you’re searching for a showstopper dessert with simple ingredients and rewarding results, this is the pie you will want to make again and again.

The first time I made this on a snowy afternoon, the family polished it off in a single evening and wanted more. Now it is the dessert I bring to every potluck and celebration.

Ingredients

• Pie crust: Use refrigerated for ease or homemade for the best flake Look for crusts with plenty of visible butter for flavor and texture
• Egg yolks: Four yolks give this pie its luscious creamy consistency Use fresh large eggs with rich colored yolks for deeper flavor
• Heavy whipping cream: The base of the custard Should be full fat and as fresh as possible
• Light brown sugar: Adds caramel undertones Choose dark golden sugar for the richest taste
• Cornstarch: Sift to avoid lumps This thickens the custard so it slices cleanly
• Salt: Brings balance and depth Choose fine sea salt
• Honey: Adds floral sweetness and signature flavor Use raw or local honey for complex notes
• Vanilla extract: Enhances warmth and rounds out the custard Use pure extract rather than imitation
• Flaky sea salt: Finish with this on top for crunch and contrast Maldon or similar large flakes work best

Step-by-Step Instructions

Prepare the Pie Crust:

Begin by preparing your pie crust in an eight or nine inch pie pan Do not pre bake Chilling the crust in the fridge while mixing the filling keeps the butter cold which bakes up flaky

Heat the Cream Mixture:

Combine heavy cream brown sugar cornstarch and salt in a medium saucepan Place over medium heat stirring constantly Bring to a gentle boil as the mixture thickens This step allows the sugar to dissolve and caramelize for depth

Temper the Eggs:

Once the mixture is boiling remove from heat In a small bowl whisk four egg yolks Gradually add several spoonfuls of the hot cream mixture to the eggs whisking constantly to avoid scrambling Continue whisking until warm and smooth

Combine the Mixtures:

Pour the egg yolk blend back into the saucepan with the cream Stir well Add honey and vanilla stirring to combine evenly This is when the honey infuses all that lovely flavor throughout the custard

Fill the Pie Crust:

Pour the finished custard into the chilled pie crust Spread evenly to the edges Smooth the top gently This ensures even setting in the oven

Bake the Pie:

Preheat your oven to three hundred seventy five degrees Fahrenheit Bake the pie for forty to forty five minutes The filling will puff and the top will become golden The center should still jiggle slightly when finished

Cool and Set:

Remove the pie and let it come to room temperature Chill for a minimum of two hours until fully set This slow cooling sets the custard and prevents cracks

Finish with Sea Salt:

Before serving sprinkle the top generously with flaky sea salt The burst of salt with every bite makes the sweetness shine

Serve and Enjoy:

Slice into portions and serve chilled Each bite is creamy with a perfect touch of crunch and salt on top

Save

My favorite part of this pie is swirling the honey into the custard just before baking and watching how it turns the simplest ingredients into something silky and luxurious A few years back my family started requesting this pie at every holiday meal and now it is a tradition we look forward to together

Storage Tips

Salted Honey Pie holds up beautifully in the refrigerator Simply cover loosely with plastic wrap to keep the crust flaky It stays fresh for up to three days and the flavor deepens after chilling If you want to freeze slices wrap them individually and thaw overnight in the fridge

Ingredient Substitutions

For a dairy free version use full fat coconut milk instead of cream and a vegan crust If you have different kinds of honey on hand like wildflower or orange blossom each will bring its own character Try maple syrup blended with honey for an autumn twist

Serving Suggestions

Set this pie at the center of the table with a bowl of fresh whipped cream on the side Chopped toasted pecans or almonds sprinkled on each slice add a hearty twist For a more decadent dessert top with a scoop of vanilla ice cream and a light drizzle of extra honey

A Brief Cultural Note

Salted desserts have deep roots in American baking from caramel brownies to salted butterscotch The tradition of putting a salty touch on sweet foods highlights natural flavors and makes for a more exciting dessert experience Salted Honey Pie is a modern take that draws from both classic southern chess pie and European custard techniques

Recipe FAQs

→ What type of honey works best in this pie?

Clover, wildflower, or even lavender honey can each bring unique flavors. Use your favorite or try a blend for added depth.

→ Can I substitute the heavy cream?

Full-fat coconut milk is a great substitute for a dairy-free option, though the custard will have a slightly different texture.

→ How can I make the crust gluten-free?

Opt for a store-bought or homemade gluten-free pie crust, or try a graham cracker crust for a different touch.

→ What is the best way to serve this dessert?

Serve chilled, sliced, and topped with a sprinkle of flaky sea salt. Whipped cream or toasted nuts make great garnishes.

→ Can this pie be made ahead of time?

Yes, prepare a day in advance and refrigerate until fully set. The flavors deepen and texture improves with time.

→ How do I avoid a runny custard?

Follow the tempering steps, cook until thickened, and be sure to chill until firm before slicing for best results.