Salted honey pie is one of those rare desserts that feels fancy without trying too hard. Creamy, caramelized, and kissed with a touch of sea salt, it delivers everything you want in one bite—richness, sweetness, and just enough salt to keep it interesting. Whether you’re baking for the holidays, a dinner party, or just because it’s Tuesday, this pie never disappoints. With a buttery crust and custard-like filling, it’s a crowd-pleaser that feels special but doesn’t demand bakery-level skill. In this guide, you’ll learn how to make the ultimate salted honey pie—and why it might just become your forever favorite.
My First Bite of Salted Honey Pie
The day I discovered it
I remember the first time I tried salted honey pie like it was yesterday. It was chilly, early December, and I was wandering through a holiday market in Asheville. Among rows of cider booths and candied nuts, I spotted a humble little bakery stand with handwritten signs. I ordered a slice of something unfamiliar—salted honey pie. Honestly, I wasn’t expecting much. But that first bite stopped me in my tracks.
It was silky, almost like a flan crossed with a gooey caramel bar. The honey brought this deep, toasty sweetness, and just when it felt like too much, a hit of sea salt pulled it all back into balance. I stood there with a fork in one hand and my coat half open, feeling like I’d uncovered a secret. From that moment, I was hooked.
Why it’s unlike any other pie
Most pies are either sugar bombs or fruit-forward classics. Salted honey pie is something else entirely. The custard filling—made with heavy cream, brown sugar, and egg yolks—feels luxurious without being heavy. And then there’s the salt. Flaky, unapologetic, and perfectly placed, it elevates the honey’s floral warmth into something complex and crave-worthy.
I’ve tried dozens of variations since, but the heart of the pie remains the same: a golden, wobbly filling in a buttery crust, topped with delicate crystals of sea salt. It’s sweet, it’s savory, and it tastes like a love letter to simplicity.
What Makes Salted Honey Pie So Irresistible?
Key ingredients that create magic
The magic of a salted honey pie lies in its perfect balance—and that starts with the ingredients. Every component plays a role in building the flavor and texture that makes this pie unforgettable. Honey is the star, obviously, but not just any honey. Use a good-quality clover or wildflower honey. Its floral sweetness sets the tone for the entire dessert.
Next up is light brown sugar, which adds a touch of molasses and deepens the pie’s caramel-like flavor. The heavy whipping cream gives the custard its rich, velvety body. Without that fat content, you’d miss out on the silky texture that makes every forkful so satisfying.
Then comes the thickening duo: egg yolks and cornstarch. Together, they create that creamy consistency that sets just firm enough to slice but still melts in your mouth. The vanilla extract rounds out the flavor, and a half teaspoon of salt inside the filling keeps it from tasting too sweet. And finally, flaky sea salt on top—don’t skip this. It’s what turns a good pie into a wow dessert.
Science of that silky custard
The custard in a salted honey pie isn’t your average pudding. It’s a fine-tuned blend that relies on timing, heat, and just the right technique. When you simmer cream with brown sugar and cornstarch, you’re encouraging the starch to swell and thicken. Once it hits a rolling boil, the mixture is stable enough to slowly introduce the egg yolks without scrambling them.
This step, known as tempering, is what sets a creamy pie apart from one with curdled lumps. After everything is combined, the honey is stirred in—its sugars blending with the hot custard to create a luxurious, toffee-like flavor. Once baked, the filling puffs slightly, sets with a jiggle, and cools into a flawless slice of custardy perfection.
Salted Honey Pie
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
- Flakey sea salt
Instructions
- Prepare the pie crust in a deep dish 8 inch pie pan, or a 9 inch pie pan, and set it in the fridge. Do not pre-bake it. Preheat the oven to 375°F.
- Add the egg yolks to a large bowl. Set aside.
- To make the filling, heat the heavy cream, brown sugar, cornstarch and salt in a medium saucepan on medium heat until it comes to a rolling boil, stirring continuously. It should start to thicken.
- Once the mixture comes to a full boil, remove it from the heat.
- Temper the eggs by adding a little bit of the cream mixture to the eggs and whisking, then adding a little more. Add the remaining cream mixture and stir until combined and smooth.
- Add the honey and vanilla extract to the custard and stir until well combined.
- Pour the mixture into the chilled pie crust.
- Bake the pie for 40-45 minutes. It will bubble up and start to brown on top.
- Remove the pie from the oven. It will still be pretty jiggly. Set it on the counter to cool until it comes to room temperature. It will firm up as it sits.
- Refrigerate the pie until it’s cold and fully firm.
- Sprinkle the sea salt onto the pie and serve.
Notes
Heavy Whipping Cream: The pie needs the fat in the heavy whipping cream to thicken properly, so do not substitute for milk or your filling won’t thicken up correctly.
Storing leftovers: Leftover salted honey pie should be refrigerated well-covered or in an airtight container and enjoyed within 4-5 days. If you’d like to enjoy it at room temperature, remove it from the fridge about 30-45 minutes before you plan to serve it. I personally like it cold.
Freezing: You can freeze this pie whole or in slices. Wrap it well and then thaw it in the fridge before serving. It may be a touch more dense, but still great. Nutrition Serving Size: 1 SliceCalories: 449Sugar: 29.8 gSodium: 466.8 mgFat: 29 gCarbohydrates: 45.5 gProtein: 3.5 gCholesterol: 141 mg
How to Make Salted Honey Pie Perfectly Every Time
Step-by-step method with tips
Let’s walk through the process to guarantee success—even if you’ve never made custard before. First, prepare your pie crust. You can use a store-bought refrigerated crust or go the homemade route if you’re up for it. Either way, press it into a deep 8-inch dish or a 9-inch standard pie pan and chill it while you make the filling. Don’t pre-bake the crust.
In a saucepan, combine the heavy whipping cream, brown sugar, cornstarch, and salt. Stir constantly over medium heat until the mixture thickens and starts to boil. You’ll see large bubbles and feel it resist the spoon. That’s your cue to remove it from heat.
Now, temper your egg yolks. Slowly whisk a small amount of the hot cream mixture into the yolks to gently raise their temperature. Add more cream, whisk again, and then pour everything back into the saucepan. Stir in the honey and vanilla extract until fully blended.
Pour the filling into your chilled crust and bake at 375°F for 40–45 minutes. The pie will bubble slightly and darken on top—it’s totally normal. The center should still jiggle a bit when you remove it; don’t worry, it firms up as it cools.
Let the pie cool on the counter until it reaches room temperature, then refrigerate for several hours or overnight. Before serving, sprinkle generously with flaky sea salt for that signature finish.
Baking FAQs and mistakes to avoid
Why is my pie too runny? Most likely, the filling didn’t reach a full boil before removing it from heat—or it didn’t bake long enough. Make sure the stovetop mixture thickens and that the oven temperature is accurate.
Is it okay if the crust gets soggy? Yes. Since this pie isn’t pre-baked, the base may soften slightly, but that’s part of the charm. To firm it up a little, you can brush the inside of the crust with egg white before filling it.
How do I know it’s done? The top should be golden, slightly puffed, and the edges set. The center should jiggle—not slosh.
Serve, Store, and Customize
How to serve it like a pro
Salted honey pie is incredibly versatile when it comes to serving. While some desserts need bells and whistles, this one shines on its own. That said, you can still dress it up if you’re feeling extra.
Cold is the classic way to serve it—right out of the fridge with that custard fully set and dense, almost like a chilled crème brûlée. But if you prefer a softer texture, just let it sit out for 30–45 minutes before slicing. The filling becomes silkier, and the flavors seem to bloom at room temperature.
For toppings, a dollop of whipped cream adds lightness, or try a small scoop of vanilla ice cream if you’re going for contrast. Want to lean into decadence? Drizzle with a bit of extra honey right before serving or scatter some crushed roasted almonds over the top for crunch.
Presentation tip: If you’re serving guests, slice the pie with a knife dipped in warm water and wiped clean between cuts. It helps keep the custard edges neat and picture-perfect.
Creative twists and variations
This pie is endlessly adaptable if you’re in the mood to play. One of my favorite spins is using lavender honey—just a subtle floral note that turns the pie into something truly special. For a richer, almost toasted flavor, try buckwheat honey, which adds depth and a slightly earthy finish.
Not a fan of classic crusts? Swap it with a graham cracker base or even a salty pretzel crust for a textural surprise. You can also stir in a bit of lemon zest to brighten the custard or roast the brown sugar in the oven first for a deeper caramelized base.
Some bakers even top theirs with a brûléed sugar crust, cracking into it like a crème brûlée. However you tweak it, the soul of the salted honey pie remains: that tender, golden custard with its unforgettable salty-sweet finish.
Frequently Asked Questions About Salted Honey Pie
Can I make salted honey pie ahead of time?
Yes, salted honey pie is a perfect make-ahead dessert. Once baked and cooled, it actually tastes better after a few hours—or even overnight—in the fridge. The custard sets fully, the flavors meld, and slicing becomes easier. Just wait to sprinkle the flaky sea salt until just before serving to keep it crisp.
What’s the best type of honey for salted honey pie?
A mild, floral honey like clover, wildflower, or orange blossom works beautifully. These types enhance the natural sweetness without overpowering the custard. If you prefer a deeper, more robust flavor, buckwheat honey adds richness, but it can be intense—so use sparingly.
Why is my pie too runny even after chilling?
If your pie is still loose after chilling, the custard likely wasn’t thickened enough during the stovetop step. Make sure the mixture reaches a full boil so the cornstarch activates. Also, confirm your oven baked it long enough—the edges should be set and the center slightly jiggly, not liquidy, when removed from heat.
Can I freeze salted honey pie?
Yes, you can freeze the whole pie or individual slices. Wrap it well in plastic wrap and foil to avoid freezer burn. Thaw overnight in the fridge before serving. The texture may become slightly denser, but the flavor remains delicious. Just add fresh sea salt before serving.
Conclusion
Salted honey pie is proof that simple ingredients can create something extraordinary. With its golden, custardy filling and that signature kiss of sea salt, this pie is the ultimate comfort dessert. It’s sweet but grounded, rich but not heavy—perfect for holidays, potlucks, or those quiet nights when you need a little joy. Once you try it, chances are it’ll become your go-to pie. It did for me. Whether you enjoy it cold from the fridge or slightly warm with a swirl of cream, one thing’s for sure: this salted honey pie leaves a lasting impression.
