Salted Honey Pie Sweet Salty

This Salted Honey Pie is pure comfort in a crust with its caramel-like custard and that just right hint of salt over a flaky base. It is one of those desserts that manages to be both nostalgic and refreshing all at once. The honey’s floral notes bring something special to every bite and the finished pie has an irresistible blend of creamy filling and buttery pastry that keeps everyone coming back for just one more slice.

This pie quickly became my go-to treat the first time I baked it for a holiday gathering. My friends still ask for it every time celebrations roll around because the taste is just unforgettable.

Ingredients

• Pie crust: Look for a crust with lots of visible cold butter for the flakiest results whether homemade or store bought
• Large egg yolks: Fresh egg yolks add a creamy richness to the custard and help it set
• Heavy whipping cream: High fat content is key for the silky texture opt for the best quality you can find
• Packed light brown sugar: Adds a deep caramel note that pairs beautifully with honey
• Cornstarch: Helps the filling set up with a perfectly smooth texture always sift to avoid lumps
• Salt: Brings out the sweetness and keeps the pie from being cloying
• Honey: Use a good quality honey for maximum flavor local varieties often have the brightest floral notes
• Vanilla extract: Rounds out the custard’s warmth and aroma
• Flaky sea salt: Sprinkled just before serving for texture and that magical salty finish

Step-by-Step Instructions

Prepare the Pie Crust:

Gently press the crust into your pie dish then place the dish into the fridge to chill while you make the filling. Chilling makes sure the crust bakes evenly and stays crisp when filled

Heat the Cream Mixture:

Combine the cream brown sugar cornstarch and salt in a medium saucepan. Stir over medium heat nonstop until the mixture just begins to boil and thickens slightly. Every stir helps keep it smooth and ensures a glossy texture

Temper the Eggs:

Remove the cream mixture from the heat. Whisk the egg yolks in a separate bowl then slowly ladle in the hot cream mixture a bit at a time whisking fast to avoid scrambling the eggs. This step prevents a lumpy custard and makes it super silky

Combine the Mixture:

Pour the tempered eggs back into the saucepan with the rest of the cream mixture. Stir in the honey and vanilla until fully dissolved and glossy

Fill the Pie Crust:

Pour the custard into your chilled crust aiming for an even surface. The filling should look shiny and slightly thick

Bake the Pie:

Bake on the center rack of a preheated oven at 375°F until the filling is puffed at the edges and slightly golden usually about 40 to 45 minutes. The filling should still jiggle a little in the middle—that means it is set but still creamy

Cool and Set:

Cool the pie completely at room temperature then chill until firm. Cooling is crucial for the custard to slice clean and hold together

Finish with Sea Salt:

Just before serving add a generous pinch of flaky sea salt across the surface. The flavor and texture bump is everything

Serve and Enjoy:

Cut into slices and serve chilled. Every piece will have creamy filling crisp crust and a sprinkle of salt on top

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Honey is my favorite addition to this pie because it adds that natural complexity you just cannot get from regular sugar. There is a family story behind this pie each time I bake it for a special occasion there are never leftovers and it always sparks a round of happy memories.

Storage Tips

Store leftovers in the refrigerator wrapped well or in an airtight container. The pie keeps its texture and flavor for about three days. For longer storage you can freeze individual slices well wrapped and thaw overnight in the fridge.

Ingredient Substitutions

If you need a dairy free version use full fat coconut milk instead of cream and swap a plant based crust. Maple syrup can be used in place of honey for a different flavor but honey gives the classic taste. For the salt use kosher or fine sea salt if flaky is not available but cut the amount by half.

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Serving Suggestions

A dollop of freshly whipped cream or a drizzle of extra honey over each slice really takes this dessert over the top. For some contrast serve with tart berries like raspberries or blackberries or even with a scoop of vanilla ice cream for something extra special.

Cultural Context

Salted Honey Pie draws inspiration from the American South where custard pies are a tradition and the sweet salty dessert combination is classic. This pie honors old fashioned pie techniques while adding a modern flavor twist with sea salt and honey.

Recipe FAQs

→ What makes the custard extra creamy?

The combination of heavy cream, egg yolks, and cornstarch creates a lush, velvety custard that sets beautifully once baked and cooled.

→ How does sea salt complement the sweetness?

Flaky sea salt enhances the pie's natural honey and caramel tones, providing a balanced, sophisticated flavor profile with pleasing contrast.

→ Can I use homemade pie crust?

Absolutely. A homemade crust offers an extra flaky texture and richer taste; just chill it well before filling for the best results.

→ Is it necessary to chill the pie before serving?

Yes, chilling ensures the custard sets fully, resulting in neat, creamy slices and allowing the honey and vanilla flavors to develop further.

→ What's the best way to serve this dessert?

Slice and serve cold, finishing with a sprinkle of flaky sea salt for added crunch and a burst of flavor with every bite.

→ What type of honey works best?

Use a mild-flavored honey to highlight both sweet and floral notes without overpowering the delicate balance with the sea salt.