🎉 Introduction
There’s something deeply nostalgic about a slice of pie — the flaky crust, the sweet filling, the sense of home it brings. But if you’re looking for something that bridges the gap between simple comfort and elegant indulgence, this Salted Honey Pie will absolutely steal your heart.
Smooth as custard and rich as caramel, this pie is a golden dream come true. Its flavor is a divine mix of buttery sweetness from honey, caramel undertones from brown sugar, and that perfect kiss of sea salt that keeps every bite balanced and irresistible. Think of it as the sophisticated cousin of chess pie or buttermilk pie — but with the allure of honey running through every silky layer.
The first spoonful gives you creamy depth and warmth; the second brings the magic — a whisper of salt that makes the sweetness sing. It’s a dessert that feels both classic and modern, an instant family favorite that looks as beautiful as it tastes.
Whether you serve it at a holiday feast, a Sunday dinner, or just as a treat for yourself, this Salted Honey Pie captures the essence of Southern comfort with an elegant twist.
🧰 Equipment Needed
To make this luscious pie, you’ll need a few kitchen essentials:
- 9-inch pie dish
- Mixing bowls (one large, one medium)
- Whisk
- Medium saucepan
- Fine mesh sieve (for silky texture)
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Parchment paper and pie weights (if blind-baking crust)
🛒 Ingredients
Here’s everything you’ll need to bring this sweet-salted masterpiece to life:
Fresh Ingredients
- 4 large egg yolks
Condiments & Sweeteners
- ½ cup honey (choose a floral or light variety for best flavor)
Spices & Pantry Staples
- ⅔ cup light brown sugar, packed
- ⅓ cup cornstarch
- ½ tsp salt
- 1 pinch flaky sea salt, for garnish
- 2 tsp vanilla extract
Baking & Pastry
- 1 pie crust, refrigerated or homemade
Dairy
- 2½ cups heavy whipping cream
👩🍳 Directions
Step 1: Prepare and Blind-Bake the Crust
- Preheat oven to 375°F (190°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Trim excess and crimp the edges.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment.
- Return the crust to the oven for another 10 minutes, until lightly golden.
- Set aside to cool while you prepare the filling.
🥧 Tip: A crisp crust prevents sogginess once the custard filling is added.
Step 2: Make the Honey Custard Filling
- In a medium saucepan, combine the honey, brown sugar, and 2 cups of the heavy cream.
- Heat over medium heat, whisking occasionally, until the sugar dissolves and the mixture is steaming but not boiling.
- In a separate bowl, whisk together the egg yolks, cornstarch, salt, and remaining ½ cup of cream until smooth.
Step 3: Temper the Eggs
- Slowly pour a small amount of the warm honey mixture into the egg yolk mixture while whisking constantly — this tempers the eggs and prevents curdling.
- Gradually add the rest of the honey mixture, whisking until smooth and combined.
Step 4: Cook the Custard
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a rubber spatula.
- Continue until the custard thickens enough to coat the back of a spoon — about 6–8 minutes.
- Remove from heat and stir in the vanilla extract.
🍯 Magic moment: When you stir in the vanilla, the warm honey aroma blooms through your kitchen — that’s when you know you’re close to dessert heaven.
Step 5: Fill and Bake
- Strain the custard through a fine mesh sieve directly into the cooled pie crust — this guarantees a silky texture.
- Smooth the top with a spatula.
- Bake at 350°F (175°C) for 20–25 minutes, or until the edges are set but the center still has a slight wobble.
Step 6: Cool and Chill
- Remove from oven and let the pie cool completely on a wire rack.
- Chill in the refrigerator for at least 3 hours (or overnight) for the custard to firm up beautifully.
Step 7: Garnish and Serve
- Before serving, sprinkle the top with flaky sea salt.
- Slice with a clean, sharp knife and serve chilled or slightly cool.
- Optional: Drizzle extra honey on top for shine and sweetness.
🍽️ Servings & Timing
- Servings: 8 slices
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Chill Time: 3 hours
- Total Time: About 4 hours (mostly inactive)
Perfect for holidays, afternoon tea, or a special dessert to impress guests.
🧊 Storage & Reheating
Refrigeration:
- Cover the pie with plastic wrap and refrigerate for up to 4 days.
Freezing:
- You can freeze individual slices wrapped tightly in foil for up to 2 months.
- Thaw overnight in the refrigerator before serving.
Reheating:
- This pie is best served cold or at room temperature — no reheating needed!
🥄 Variations
1. Brown Butter Honey Pie
Brown the butter (if using in the crust) before adding — it brings nutty richness that pairs beautifully with the honey.
2. Chocolate-Swirled Honey Pie
Swirl ¼ cup of melted dark chocolate into the custard before baking for a chocolate-honey fusion.
3. Citrus Honey Pie
Add 1 tbsp of lemon or orange zest to the filling for a bright, tangy twist.
4. Spiced Honey Pie
Mix in a pinch of cinnamon, nutmeg, or cardamom to warm up the flavor.
5. Salted Caramel Honey Pie
Top with a drizzle of homemade caramel sauce before sprinkling with sea salt.
6. Honey Coconut Cream Pie
Substitute half of the heavy cream with coconut cream for a tropical flavor with a luscious texture.
❓ 10 FAQs
1. What type of honey works best for this pie?
Use a light, mild honey such as clover, wildflower, or acacia for balanced sweetness.
2. Can I make it without brown sugar?
Yes! You can use white sugar for a lighter flavor, though brown sugar adds depth.
3. Why does my custard taste grainy?
That happens if the mixture cooks too quickly. Keep heat moderate and whisk constantly.
4. Can I use milk instead of heavy cream?
You can substitute part of it, but cream gives the richest, smoothest texture.
5. How do I keep my crust from getting soggy?
Blind-bake the crust fully before adding the filling and make sure it’s cooled.
6. Can I make this pie gluten-free?
Yes — use a gluten-free pie crust and ensure your cornstarch is certified gluten-free.
7. Can I double the recipe?
Definitely! Just use two pie crusts and bake both at once if your oven allows.
8. What’s the best way to slice clean pieces?
Wipe the knife with a warm, damp towel between cuts for perfect slices.
9. Can I serve this warm?
It’s best chilled or room temperature; heating can soften the custard too much.
10. Can I make it ahead of time?
Yes! This pie actually tastes better the next day once the flavors meld and set.
🏁 Conclusion
This Salted Honey Pie is proof that simple ingredients can create something truly extraordinary. The creamy honey custard, kissed with vanilla and topped with flakes of sea salt, is the perfect balance of indulgence and refinement.
It’s a pie that tells a story — of Southern kitchens filled with warmth, laughter, and the sweet hum of nostalgia. Every bite feels like comfort and sophistication rolled into one golden slice.
Serve it as a centerpiece for a celebration, or sneak a piece late at night with a cup of tea — either way, this pie brings pure joy.
The beauty of Salted Honey Pie lies in its simplicity: no complicated steps, no extravagant ingredients, just real, honest flavor elevated by the harmony of sweet and salt.
So, roll out that crust, warm up your honey, and let your kitchen fill with the scent of sugar and cream. This pie isn’t just dessert — it’s a little piece of edible sunshine.
Salted Honey Pie | Silky, Sweet, and Perfectly Balanced Southern-Style Dessert
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Equipment
Method
- Preheat oven to 375°F (190°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Trim excess and crimp the edges.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment.
- Return the crust to the oven for another 10 minutes, until lightly golden.
- Set aside to cool while you prepare the filling.
- In a medium saucepan, combine the honey, brown sugar, and 2 cups of the heavy cream.
- Heat over medium heat, whisking occasionally, until the sugar dissolves and the mixture is steaming but not boiling.
- In a separate bowl, whisk together the egg yolks, cornstarch, salt, and remaining ½ cup of cream until smooth.
- Slowly pour a small amount of the warm honey mixture into the egg yolk mixture while whisking constantly — this tempers the eggs and prevents curdling.
- Gradually add the rest of the honey mixture, whisking until smooth and combined.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a rubber spatula.
- Continue until the custard thickens enough to coat the back of a spoon — about 6–8 minutes.
- Remove from heat and stir in the vanilla extract.
- Strain the custard through a fine mesh sieve directly into the cooled pie crust — this guarantees a silky texture.
- Smooth the top with a spatula.
- Bake at 350°F (175°C) for 20–25 minutes, or until the edges are set but the center still has a slight wobble.
- Remove from oven and let the pie cool completely on a wire rack.
- Chill in the refrigerator for at least 3 hours (or overnight) for the custard to firm up beautifully.
- Before serving, sprinkle the top with flaky sea salt.
- Slice with a clean, sharp knife and serve chilled or slightly cool.
- Optional: Drizzle extra honey on top for shine and sweetness.
Notes
Refrigeration: Cover the pie with plastic wrap and refrigerate for up to 4 days. Freezing: You can freeze individual slices wrapped tightly in foil for up to 2 months. Thaw overnight in the refrigerator before serving. Reheating: This pie is best served cold or at room temperature — no reheating needed! 🥄 Variations
1. Brown Butter Honey Pie Brown the butter (if using in the crust) before adding — it brings nutty richness that pairs beautifully with the honey. 2. Chocolate-Swirled Honey Pie Swirl ¼ cup of melted dark chocolate into the custard before baking for a chocolate-honey fusion. 3. Citrus Honey Pie Add 1 tbsp of lemon or orange zest to the filling for a bright, tangy twist. 4. Spiced Honey Pie Mix in a pinch of cinnamon, nutmeg, or cardamom to warm up the flavor. 5. Salted Caramel Honey Pie Top with a drizzle of homemade caramel sauce before sprinkling with sea salt. 6. Honey Coconut Cream Pie Substitute half of the heavy cream with coconut cream for a tropical flavor with a luscious texture. ❓ 10 FAQs 1. What type of honey works best for this pie?
Use a light, mild honey such as clover, wildflower, or acacia for balanced sweetness. 2. Can I make it without brown sugar?
Yes! You can use white sugar for a lighter flavor, though brown sugar adds depth. 3. Why does my custard taste grainy?
That happens if the mixture cooks too quickly. Keep heat moderate and whisk constantly. 4. Can I use milk instead of heavy cream?
You can substitute part of it, but cream gives the richest, smoothest texture. 5. How do I keep my crust from getting soggy?
Blind-bake the crust fully before adding the filling and make sure it’s cooled. 6. Can I make this pie gluten-free?
Yes — use a gluten-free pie crust and ensure your cornstarch is certified gluten-free. 7. Can I double the recipe?
Definitely! Just use two pie crusts and bake both at once if your oven allows. 8. What’s the best way to slice clean pieces?
Wipe the knife with a warm, damp towel between cuts for perfect slices. 9. Can I serve this warm?
It’s best chilled or room temperature; heating can soften the custard too much. 10. Can I make it ahead of time?
Yes! This pie actually tastes better the next day once the flavors meld and set. 🏁 Conclusion This Salted Honey Pie is proof that simple ingredients can create something truly extraordinary. The creamy honey custard, kissed with vanilla and topped with flakes of sea salt, is the perfect balance of indulgence and refinement. It’s a pie that tells a story — of Southern kitchens filled with warmth, laughter, and the sweet hum of nostalgia. Every bite feels like comfort and sophistication rolled into one golden slice. Serve it as a centerpiece for a celebration, or sneak a piece late at night with a cup of tea — either way, this pie brings pure joy. The beauty of Salted Honey Pie lies in its simplicity: no complicated steps, no extravagant ingredients, just real, honest flavor elevated by the harmony of sweet and salt. So, roll out that crust, warm up your honey, and let your kitchen fill with the scent of sugar and cream. This pie isn’t just dessert — it’s a little piece of edible sunshine.
