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Salted Honey Pie Recipe

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4.3 from 63 reviews

This Salted Honey Pie is a luscious dessert featuring a creamy honey-sweetened custard baked in a flaky pie crust and finished with a sprinkle of flaky sea salt for a perfect balance of sweet and savory flavors. The pie is rich yet delicate, with the smoothness of whipped cream and the warmth of vanilla playing beautifully with the buttery crust and subtle salt contrast.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

For the Pie Crust

  • 1 refrigerated or homemade pie crust (for an 8-inch deep dish or 9-inch standard pie pan)

For the Filling

  • 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

For Garnish

  • Flaky sea salt, to sprinkle on top

Instructions

  1. Prepare the crust: Place the refrigerated or homemade pie crust in an 8-inch deep dish or 9-inch pie pan. Ensure it is fitted well and set it in the fridge to chill. Do not pre-bake the crust at this stage. Meanwhile, preheat your oven to 375°F (190°C).
  2. Set aside the egg yolks: Lightly beat the 4 large egg yolks in a large bowl and have them ready for tempering later.
  3. Make the filling base: In a medium saucepan over medium heat, combine the heavy whipping cream, light brown sugar, sifted cornstarch, and salt. Stir continuously as the mixture heats up until it comes to a rolling boil and starts to thicken considerably.
  4. Remove from heat: Once the mixture reaches a full boil and thickens, immediately remove it from the heat to prevent overcooking.
  5. Temper the egg yolks: Slowly add a small amount of the hot cream mixture to the beaten egg yolks while whisking constantly to prevent scrambling. Gradually add a bit more of the cream mixture and stir well. Then combine all remaining cream mixture into the egg yolks, stirring until smooth and fully incorporated.
  6. Add honey and vanilla: Stir in the honey and vanilla extract thoroughly into the custard mixture to infuse the sweet honey flavor and aromatic vanilla.
  7. Fill the pie crust: Pour the custard filling carefully into the chilled, unbaked pie crust, smoothing the top gently.
  8. Bake the pie: Place the pie in the preheated oven and bake for 40 to 45 minutes until the filling bubbles vigorously and the top begins to brown slightly.
  9. Cool to room temperature: Remove the pie from the oven; it will still jiggle significantly. Allow it to cool on the counter until it reaches room temperature, during which it will begin to firm up.
  10. Refrigerate to set: Once cooled, refrigerate the pie until it is fully cold and set firmly, enhancing the texture and flavor melding.
  11. Garnish and serve: Just before serving, sprinkle flaky sea salt over the top to add a subtle salty contrast that complements the honey sweetness beautifully.

Notes

  • Do not prebake the crust; it will bake fully with the filling.
  • Constant stirring during heating prevents lumps and ensures a smooth custard.
  • Temper the eggs slowly to avoid scrambling.
  • Let the pie cool completely and refrigerate to achieve the best texture.
  • Use a good quality honey for the best flavor impact.
  • Flaky sea salt is preferred for garnish to provide texture and a delicate salty finish.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/salted-honey-pie-recipe/