Salted Honey Pie

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I couldn’t be more excited to help you make this insanely scrumptious Salted Honey Pie! It has a classic butter pie crust and a creamy custard-based filling that’s full of caramel flavor, thanks to the honey and some melted brown sugar. It’s by far my favorite pie of all time!

This Heavenly Honey Pie is Incredibly Easy!

I remember the time I discovered salted honey pie like it was yesterday. I was in Portland with a friend and we were scouring the streets in search of the best desserts the city had to offer. When I saw a salted honey pie at the farmers market we were at, I felt like it was calling to me – and I wouldn’t describe myself as a big honey person or a big pie person – yet I couldn’t help but get a slice.

Needless to say, that slice changed everything. The first bite was pure bliss! I had never been so into a pie in my life. It tasted like creamy salted caramel in a perfect pastry crust. And that description doesn’t even do it justice!

After a lot of worthwhile trial and error, I was able to create my own version and can now officially say that I’m obsessed with pie. Particularly this one. It’s a honey pie that tastes like caramel without being overly sweet. With the flaky sea salt sprinkled on top, it’s complete and utter perfection.

A homemade honey pie in a white pie plate with one slice missing

What You’ll Need

One day I took this pie to work and I watched everyone have the same aha moment about salted honey pie that I had when I first tried it. With the simple ingredients listed below, you can experience that sensational moment too!

  • Pie Crust: You can certainly go for a classic store-bought pie crust, but I prefer using this buttery homemade version.
  • Egg Yolks: Lightly beaten. The eggs thicken the filling and add richness.
  • Heavy Whipping Cream: This is an essential ingredient for any custard-based pie.
  • Light Brown Sugar: For that crave-worthy caramel flavor.
  • Cornstarch: Sifted, to help thicken the filling.
  • Salt: Regular table salt is used in the pie itself while sea salt goes on top for a good-looking garnish.
  • Honey: You’ll need half a cup.
  • Vanilla Extract: To enhance the flavor of the pie.

Which Kind of Honey is Best?

The best kind of honey comes from your friendly neighborhood beekeeper or your local farmer’s market, but that doesn’t mean you can’t find some good options at the grocery store. I often grab wildflower honey or even “raw honey.” Raw honey is the purest form of honey, which not only tastes better but also retains all of the vitamins and minerals that make it such a lovely natural sweetener.

A salted honey pie on a table beside a striped towel, a jar of honey and a bowl of light brown sugar

How to Make Salted Honey Pie

This is one of those desserts that I wish I could give you samples of through the computer screen just to prove how awesome it is. Luckily, you can easily whip it up on your own!

  1. Prep Crust: Prepare the pie crust in a deep dish 8-inch or 9-inch pie pan and set it in the fridge. Do not pre-bake it.
  2. Heat Oven: Preheat the oven to 375°F.
  3. Beat Egg Yolks: Add the egg yolks to a large bowl and beat them together with a fork or a whisk. Set the beaten yolks aside.
  4. Boil Heavy Cream, Brown Sugar, Cornstarch & Salt: Heat the heavy cream, brown sugar, cornstarch and salt in a medium-sized saucepan over medium heat until the mixture comes to a rolling boil, stirring regularly. It should start to thicken.
  5. Remove From Heat: Once the mixture comes to a full boil, remove it from the heat.
  6. Combine with Eggs: Temper the eggs by adding a little bit of the cream mixture and whisking, then adding a little more. Add the remaining cream mixture and stir until combined and smooth.
  7. Add Honey & Vanilla: Add the honey and vanilla extract to the custard and stir until well combined.
  8. Bake: Pour the mixture into the prepared pie crust and bake the pie for 40-45 minutes. It will bubble up and start to brown on top when it’s done.
  9. Let Cool: Remove your 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.
  10. Chill: Refrigerate the pie until it’s cold and fully firm.
  11. Enjoy! Sprinkle some sea salt over the pie, then cut it into slices and serve.

Can I Make This in Advance?

This pie has to set in the fridge before it’s ready to be cut and served, so it’s great for making ahead of time. Place the cooled pie into an airtight container and refrigerate it overnight. 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.

Tips for Success

This is definitely one of the world’s simplest pie recipes, but there are still a few things to watch out for. Follow the advice below to guarantee a flawless honey pie!

  • Combine the Cream, Cornstarch, Sugar & Salt Before Heating: Before you bring the heavy cream, brown sugar, cornstarch and salt to a boil, be sure to combine the ingredients thoroughly. If cornstarch is exposed to heat before it’s dissolved into liquid, it will clump up. It’s helpful to sift your cornstarch into the other ingredients.
  • Temper the Eggs: You should never dump hot ingredients directly into beaten eggs. This causes them to scramble. Instead, temper the eggs by whisking in a little bit of the hot cream at a time.
  • Let the Pie Set Before Slicing: Don’t try to cut your pie before it sets – you won’t get clean slices. The pie has to cool completely on the counter, then fully firm up in the fridge.
An overhead shot of a salted honey pie on a countertop beside a cloth napkin

Serving Suggestions

You can serve each slice of this pie with a dollop of Homemade Whipped Cream and a drizzle of honey on top. However, there’s something to be said about keeping it simple and sticking with just the sea salt. Whether or not you add more toppings to your helping of honey pie, it’s going to be gone in no time!

How to Store Leftover Pie

Leftover salted honey pie should be refrigerated in an airtight container and enjoyed within 3-4 days. Because this is a custard-based pie, I do not recommend freezing it.

Watch How To Make It

Read Transcript

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A slice of salted honey pie on a metal serving platter beside a large fork
Recipe

Salted Honey Pie

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 10
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

I couldn’t be more excited to help you make this insanely scrumptious Salted Honey Pie! It has a classic butter pie crust and a creamy custard-based filling that’s full of caramel flavor, thanks to the honey and some melted brown sugar. It’s by far my favorite pie of all time!


Ingredients

  • Pie crust, refrigerated or homemade
  • 4 large egg yolks, lightly beaten
  • 2 1/2 cups (600ml) heavy whipping cream
  • 1 cup (144g) unpacked light brown sugar
  • 1/3 cup (45g) cornstarch, sifted
  • 1/2 tsp salt
  • 1/2 cup (120ml) honey
  • 2 tsp vanilla extract
  • Sea salt, optional

Instructions

  1. 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.
  2. Add the egg yolks to a large bowl. Set aside.
  3. 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 regularly. It should start to thicken.
  4. Once the mixture comes to a full boil, remove it from the heat.
  5. 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.
  6. Add the honey and vanilla extract to the custard and stir until well combined.
  7. Pour the mixture into the chilled pie crust.
  8. Bake the pie for 40-45 minutes. It will bubble up and start to brown on top.
  9. 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.
  10. Refrigerate the pie until it’s cold and fully firm.
  11. Sprinkle the sea salt onto the pie and serve.

Notes

  • Makes 8-10 slices.
  • To Store: Refrigerate leftovers in an airtight container for up to 3 days. To enjoy at room temperature, remove pie from the fridge 30-45 minutes before serving. Do not freeze.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 449
  • Sugar: 29.8 g
  • Sodium: 466.8 mg
  • Fat: 29 g
  • Carbohydrates: 45.5 g
  • Protein: 3.5 g
  • Cholesterol: 141 mg

Categories

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199 Comments
  1. Jody

    Really disappointed. I made this into mini tarts and all the filling spilled over and out of the shells. I read a comment that someone used mini tarts but didn’t work for me. Will have to try again in a 9 inch pie shell.
    Can honey be swapped with light coloured corn syrup ?

    1. Lindsay

      I’m sorry it didn’t turn out. I’m not sure about the corn syrup. It would certainly give a different flavor and might lack flavor.

  2. Brittany Y

    Never had honey pie before and made this tonight. It was surprisingly delicious, than I added flaked sea salt and it elevated it even more. Next time I’ll have to do a scratch crust.






  3. Alex

    Hello!
    I had left over filling and poured some into mini tender flake crusts. Do you have a guess on length of time to cook the mini pies? Thanks!

  4. Ed

    I’ve made this pie a few times and it never fails to get great reviews. Usually the first comment is, ‘What’s Salted Honey Pie? That sounds awful’. But I always end up sending at least two or three people the recipe by the time all is said and done. It’s fantastic and not at all difficult to make.






  5. Loretta

    Thank you for showing on video how to temper the eggs. That was the scarey part for me. After watching, I found that it was easier than I thought. This pie is delicious <3






  6. Eliz.

    I have a bee keeper friend and have made this pie about 8 times now and every time it’s perfection. Bee Keeper is honored that I make this pie with his honey! I add vanilla honey whipped cream on the side when I serve it.
    (I just made a mini version of this in a mini cupcake pan…again…PERFECTION!)






    1. Jody

      Could u share how u made the mini ones? Was it the muffin pan size? How much filling did u put in each crust (3/4 full or 1/2 full)? How long did they bake for? Thanks 😊
      I want to try the mini ones too.

  7. Stephanie

    I love salted honey pie and I plan on making this for pie day! I was wondering how long it should take to cool and firm up? If I make during my lunch, will it be ready for after dinner?

    1. Lindsay

      Hmmm, it might be tight. It may be better to make it in the morning for after dinner. But you could give it a try.

  8. debbie

    What a different and delicious pie! I followed directions exactly despite knowing that a custard pie like this, (and pumpkin), should be blind baked. The bottom doesn’t have a chance to brown, even on the bottom rack. I also needed to add an additional 20 minutes of baking time as the crust was not brown, nor was the custard cooked.
    It was very, very tasty though and I thank you for the recipe!!






  9. Erwin

    Thank you for sharing this yummy pie Lindsay.
    It’s an addictive sweet and salty concoction!
    For anyone who wants to make this: go ahead. Just measure your brown sugar in grams (144g) instead of measuring it in a cup. If you measure it tightly in a cup, it’ll be too sweet. Also, dont use the fine iodized salt, use kosher salt which has a coarse crystal and a milder flavor.






  10. Melissa

    Made this for Thanksgiving – along with pumpkin, sweet potato, and apple pies – and this was the favorite pie of most of our guests. It was so delicious! I just had leftover pie for breakfast!






  11. Sue W

    Fantastic pie! I’m not a pie person but I’m definitely a Salted Honey Pie person. I do have a question, why not blind bake the crust? I feel like the bottom part of the crust was a bit soggy. This recipe is a definite keeper!

    1. Lindsay

      I’m so glad you enjoyed it! I don’t have issues with the crust, but you could certainly try it. Just keep an eye on the crust so it doesn’t brown too much and use a pie crust shield if you need to.

  12. Eve

    Happy Thanksgiving! I have made this pie for Thanksgiving 3 years in a row now, my family is obsessed! However, I made a trial run pie the first time I attempted it and found it too sweet for my personal taste. I simply cut the amount of brown sugar in half and it was perfect! ((For anyone who might like it a little less sweet)) thank you so much for sharing this gem of a recipe!

    1. Lindsay

      I’m so glad you enjoy it! I just made it yesterday and it is absolutely my favorite, so it makes me happy to know others enjoy it too. Happy Thanksgiving!

  13. Hillary Flaherty

    Hi there! Have you ever attempted making this recipe with dairy free heavy cream? And or what are your thoughts on trying it using dairy free heavy cream and whether or not it will turn out?

    1. Lindsay

      I have not tried it. It could affect the texture and consistency of the pie depending on what the fat content in the non dairy cream is like. But it’s definitely worth a try.

  14. Lauren Forste

    I have made this pie before and it’s a favorite in my family, but for some reason the last few times I have made it, it has turned out lumpy, not smooth at all. I’m following the directions to a T! What am I doing wrong? Am I letting it boil too long before tempering with the eggs? I mix the cornstarch in after the brown sugar and heavy cream – should have it in the pan first and then pour in cream? Idk what I changed to make it so badly. Thanks for your help.

    1. Lindsay

      Hmm, it’s hard to say sometimes when I can’t see it. Could the lumps be from the cornstarch not dissolving properly? You could dry dissolving the cornstarch in the cream before adding the brown sugar. Or if you’re letting the cream mixture cook for too long without stirring it, it could be creating lumps. Does any of that sound like it might be creating the lumps you’re seeing? Letting it boil a touch too long probably wouldn’t create lumps.

  15. AnnieBananie

    This pie is delicious!!! I made this for a spring dinner party over the weekend and everyone raved about it. Very easy to make! I learned the recipe is flexible too. I only had 1.5 c of heavy cream on hand and had to substitute the remaining 1 c with a half&half/water mixture – the custard still turned out perfectly set & had an amazing creamy texture. I will absolutely be making this again.






  16. Lori Grevstad

    LOVE the flavour – and so did my family – but it boiled over in the oven. I used a 9” glass pie plate. Should I reduce the recipe by 25% next time?

  17. Mara McLoughlin

    This pie changed my life. It is beyond delicious – it is f’ing addictive! Thank you for creating and sharing this outstanding recipe! Question: what do you recommend one substitute for eggs due to an egg allergy?

  18. Jacqueline

    Just made this pie. Mine came out way darker with dark spots. It is definitely way more brown than your photos. Do you usually tent with foil when making this pie? I was afraid it would stick to the top and ruin it, so I didn’t cover it. Hopefully it will still taste great!👍🏻

    1. Lindsay

      I don’t usually tent it but there can be quite a bit of difference between ovens. Some ovens definitely brown things more than others.

  19. Patty woodard

    This is my ABSOLUTE favorite pie in the world! I make it for every occasion. I’ve experimented using a homemade graham cracker crust with a little bit of oats mixed in. I also added a little bit of cinnamon to recipe. Delicious!






  20. caroline cook

    I love this! I topped with honey and a little extra sea salt, and whipped cream. This one if going in my favorite recipe box 🙂






  21. Jennifer Tokko

    just like you said miss Lindsay ,it’s really delicious..andi plan to make it regularly..thank you miss Lindsay..






  22. Jennifer Tokko

    it’s actually baking in the oven right now,and oh my the smell is devine..the pie crust shrunk a little though,but it looks fine now…thank you for your recipes miss Lindsay..

  23. Katy

    I had never heard of this pie until last night. It was actually a basket ingredient on Chopped. So I googled it and came across your recipe. I made it today and it was the first time I have ever baked anything from scratch on my own. Let me just say WOW! I will definitely be making this again.






  24. Erin

    I had never heard of salted honey pie until last month when I visited a winery and ordered a slice.
    When I found this recipe, I was so excited to try it out for myself. Well, it certainly did not disappoint. This is, by far, the most delicious dessert recipe I’ve ever come across. The sweet salty melt in your mouth flavours and textures are sublime. I honestly think this is the best dessert recipe out there. If I could give it 10 stars, I would. Thank you! I look forward to making it again for Thanksgiving!!






  25. So sad

    I hope you can tell me what I did wrong. The custard tasted sooooo amazing when I put it in the crust. I know because I was full contact, face in the bowl licking it was so good. But after baking, it was the most bitter pie I have ever tasted. I followed directions exactly. I used a local raw honey straight from the hive. Any idea what happened?

    1. Lindsay

      I haven’t ever heard that before and I’m not really sure what would cause it. I’m sorry to hear that happened though!

  26. Elissa

    I just made this pie over the weekend, and all I can say is WOW!! Easy to make and so, so delicious – everyone at my office was raving about it. I will definitely make this again and again!






  27. Lauren Thompson

    SO GOOD. I have been looking for a salted honey pie recipe, since I’m from Portland and have an equal obsession with the pie you mentioned. Thank you!! Would make again and again!






      1. Celeste MI

        I first saw a glaze as well that looked like a marmalade topping, but since that wasn’t mentioned in the recipe I looked a bit closer and saw that what looked like the highlights of a glaze was actually the sea salt sprinkles!

  28. Hannah Dunning

    Ever since I made this last year it has become a new favorite in my family. This year I used an oatmeal crust which was a big hit and went so well with the pie






  29. Gabrielle

    I made it, following the recipe exactly, for Thanksgiving for the first time! I had never tried a salted honey pie but your description made it irresistible. Everyone was shocked by how good it was, and my dad told me it was the best pie he had ever tasted. Only thing is that the crust, on the bottom especially, was not as crisp as I prefer it (nobody else seemed to mind, though)– do you think it would be ok to blind bake the pie crust, then fill it, covering the crust with foil for the second bake?






  30. Steph

    Such a great recipe – folks still rave about it and ask me to make at every opportunity. Paired with a homemade whiskey whipped cream and its a dream! I typically only have dark brown sugar in my cupboard and still great! I used store bought honey this time and it was good. I think I prefer local honey for a little more depth of flavor!






    1. Lindsay

      I love the sound of that whipped cream! So glad the pie has been such a hit! It’s definitely one of my all-time faves.

  31. Ann Smith

    Oh. My. Word. This pie is AMAZING! It has such a wonderful honey flavor and the texture is so smooth and silky. After filling the pie shell the hubby and I licked the bowl and pot clean, once it was cool of course. Definitely making this again. Thanks for sharing such a fantastic recipe.






  32. Roberta

    I highly recommend you try his pie.  Simply delicious!
    We left the salt off, personally I felt it didn’t need it.  So good.
    Also a easy bake,  I cheated with a store bought graham cracker crust.  Over the top 😋






  33. Carly

    Absolutely delicious. I do have one question though. When I baked this pie, I did not pre-bake the crust. I used a pillsbury prepared pie dough and put the custard filling into the raw pie crust. Although the filling of the pie was set and cooked through, beautifully browned on top, my crust was raw. 🙁 do you suggest I prebake the crust?






    1. Lindsay

      I really don’t know why the crust wouldn’t have baked thoroughly. I can’t imagine that it wasn’t cooked. You could certainly try pre-baking the crust. I’ve made this pie so many times and never had that happen, so I’m not sure.

  34. Tiffany

    If we were to make these as mini pies in a muffin tin, how long would you bake it? Also, what about your pecan pie the same way? Everyone loves this pie!






    1. Lindsay

      I’m so glad to hear that everyone loves it! I honestly haven’t made mini pies before so I’m not really sure what the time would be. I’m sorry!

  35. Millie R.

    Insanely delicious! I have never heard of honey pie until I saw it on a menu at a cocktail bar. I loved it so much, I decided to Google a recipe and came across yours. Not only was this easy to make, it came out beautiful! Will definitely be making this over and over again! Thank you!






  36. Kathy Erisman

    Oh. My. Goodness.  I made this for my Thanksgiving feast at work and EVERYONE raved about how scrumptious this pie is.  Easy to make and crazy delicious.  What more could you ask for? 😋 

  37. Micki

    Ok. I did a pretty good job last time I made this pie but tonight I’m making it for our Thanksgiving at work tomorrow. Please wish me luck. It was delicious last time but I suspect a little undercooked due to my crust getting too done. Can I do the cover with foil trick on the crust if that happens tonight? Middle oven rack? Thanks for an amazing recipe. New favorite!






  38. Sara

    This is the second time in two weeks I’m making this pie. It is a very unique pie, simple to make, with few ingredients and a crowd pleaser. I even had a guest go for thirds who does not like a sweet and salty combination (crazy, right?!!)  Thank you for including weighted measurements – makes the recipe even more simple and less dishes and cleanup!






  39. Lynnette Wise

    Lindsay,  I’ve already made this pie a couple times and absolutely love it.  I’m trying to be gluten free.  Would it work without the crust or do I need to get a gluten free crust?  Any suggestions.






    1. Lindsay

      I’m so glad to hear you love it! I would think you would need a crust simply to keep the filling from sticking to the pie pan, but it’s not something I’ve ever tried before.

    2. Lindsay

      Perhaps you could divide the filling between little mason jars and bake them individually? You’d have to experiment with baking time a little bit, but then you can just eat it right out of the jar and maybe not have a crust issue. Just a thought.

  40. Chuck

    Question: I am making this for a cocktail party and am thinking of trying to make them smaller, like in mini pie shells or by cutting the pie crust in circles and putting them in cupcake tins. If I make them in much smaller sizes, do I change the baking time? Thanks!

    1. Lindsay

      Yes, you’d want to reduce the baking time. I have never tested it myself, so I’m not really sure how long.

  41. Irina Liedtke

    I’ve made this pie twice now- absolute bliss!!! I wanted to make a version as tarts for my daughter’s year-end school party. What temperature and/or time would you recommend if I made minis? Thank you for this recipe, I’ve shared it many times with enthusiastic tasters!

  42. Kim

    The pie was way too sweet for my liking. The brown sugar and honey did give an amazing caramel flavor but the two together with that ratio is just too sweet. It baked perfectly, however it only took about 35 min at 375.  Also my batter became very thick as well.. which means actually  less corn starch can be used. I will try this again using less sugar and honey and incorporate maybe chocolate or sweet potato to add a more healthy nutrient twist.
    Thanks for the recipe!






  43. Kat

    Amazing pie! Made this for our local Honey show, using honey from my own hive and scooped first prize in the baked goods category. It really is a winner and has become a family favourite too. Thanks!






  44. Michele

    Absolutely love this pie, have made this many times now and always a winner. Just one question can you freeze once made? You never know when you might like to whip out of the freezer for that sudden occasion. 






    1. Lindsay

      I’ve never tried freezing this pie. Part of me says it would be okay but the other part says that being a custard pie it wouldn’t thaw as well. You would have to try it.

  45. Brittany Angoco

    I tried a Salt and Honey pie from a farmers market in Portland last year and have been searching high and low for a recipe. I was so sad I would never have it again until I came across your website. I just made it and it tastes exactly the same! I am so thrilled to be able to make it myself. Thank you! 






  46. Shannon

    I made this pie. After 45 minutes the whole pie was still boiling like molten lava!! I wasn’t sure it would ever set.  I continued to bake but gave up after 90 minutes! It did set and was tasty but a bit over baked! My son also made this pie. He took it out after 45 minutes. It was also still all liquid and boiling!  It set up beautifully! I just think this pie is more than “jiggly” like a cheesecake or pumpkin  pie may be. But it tastes great!

    1. Lindsay

      When it comes out of the oven it’s still quite jiggly, but it will firm up when it cools. So if it looks runny when you take it out of the oven, it might still be right.

    2. Melissa

      I agree, it was definitely more than jiggly – LOL! Because of your notes, I crossed my fingers and took it out of the oven after 45 minutes even though the entire thing still looked like lava. It set up after cooling and time in the fridge. Whew! Thanks for mentioning this in your review!

  47. Ashley Clothier

    I made this for Thanksgiving and it was awesome. My husband said it was the best thing he ate which says a lot. What should I make for Christmas? What are some of your other favorite recipes? Now people are expecting a lot from me ????






    1. Lindsay

      Lol, I’m so glad it was a hit! I honestly have so many favorites, it’s hard to say. I’d love to give you a suggestion – is there a particular flavor or type of dessert you’d like?

  48. Rachel

    Ok, I adore this pie. It’s perfection. But I did make one small addition and I need to share… I felt like I wanted just a bit more texture when I ate this pie the first time, despite the amazing taste. So the next time I made it, I sprinkled regular granulated sugar on top and brûléed it. It gave it just the most incredible crunch before the creamy filling. I’ve made it countless times since!

  49. Kat Cunningham

    As a Beekeeper I’m always looking for honey recipes. I made your pie for a large group of friends who all agreed it was wonderful and have asked me to make it again. Thank you for spending time to make a perfect pie and sharing it. 

  50. CINDY DENNIS

    Hi there! I have made this twice now, following the recipe exactly. It just does not set. It stays runny. Do you think I am not letting it boil long enough? Also, do you think it would work if I added a bunch of chopped pecans to it, to make like a pecan pie consistency? Thanks so much for sharing this recipe. Even though mine did not set up properly, it was still delicious and I can tell it’s a keeper if I ever figure it out.






    1. Lindsay

      It’s hard to say without being there to see what you’re doing. It’s possible that it’s not sitting on the stove long enough. It should be fairly thick before you pour it in your pie dish. Also, when it comes out of the oven, it’s still quite jiggly. It’s firms up as it cools, so if it looks runny out of the oven, it might still be right. And you could add pecans, but when it’s the consistency that it’s supposed to be, it’s not like pecan pie. It’s much thicker and a different texture.

      1. CINDY DENNIS

        Thanks! I cooked it for over an hour, and it was still very runny, and it never did set even though I left it on the counter to cool and then I put it in the refrigerator overnight. Next time I will try cooking it a bit longer on the stove before I pour it in the pie shell.

  51. Katie

    Hello! I cannot wait to give this a try! Does the type of honey used matter since some honey is different than others? We have regular store-bought honey and honey in the raw. Which would you recommend? 

    1. Lindsay

      I didn’t try different types of honey, but I used a regular store brand honey. I hope you enjoy it! It’s one of my favorite pies! 🙂

    2. Laura Grimes

      The salt on top of this pie is so beautiful. Do you know what kind/brand/type/whatever it is? I’m making this pie for my husbands birthday on Sunday and the only salt I have is regular old kosher salt, which is not nearly this pretty. 

      1. Lindsay

        I got it at World Market quite a while ago. I would look for something like sea salt flakes.

  52. Emily R

    I made this pie this past Easter, and it was AWESOME.  Seriously, so good, I think I kind of cried.  I want to make it again, but…
    My roommate has the ????-gal.  No mammal products, or there will be serious issues (think vegan, but bird and fish products are okay).  Do you think the heavy cream can be substituted for coconut cream?  I don’t know anything about ingredient interaction, but I remember this recipe being fairly complex.  Thanks a ton!!! 






    1. Lindsay

      I’m so glad to hear that! 🙂 I’m not sure about the coconut cream honestly. It’s a custard, so I would think it might change up the texture. It’d be worth a try though.

  53. Sam

    Tried this and it was delicious aside from a bit of a burned taste from the filling- I think the sugar dropped to the bottom of the pan and burned as the mixture was coming to a boil, even if I was usually mixing. Any tips to avoid this? 

    1. Lindsay

      Hmmm, whisking it plenty should be able to keep the sugar from resting on the bottom of the pan to burn. You could try reducing the heat on your stove a bit to cook it more slowly and see if that helps.

    2. Micki

      Bringing it to a rolling boil on medium heat without burning it was a bit of a challenge for me too. Next time I’ll try it a little lower heat

      1. Lindsay

        You could definitely try lowering the heat a little bit. Different stoves heat at different levels. It’s possible they ours run at a little bit different temperature.

  54. Kayla

    Also, is it 1/3 cup cornstarch before sifted or measure after sifted?  Maybe that was the problem of too thick or I let it cook to long on stove?

  55. Kayla

    Mine was a lot thicker taking off stove  then your video looks, also thick like pudding when poured into crust, not thin like your video looks, pulled it out at 50 minutes was still really jiggly, more than yours looked like,did not like look your top of pie did in your video.  I weighed brown sugar, what did I do wrong? Think it was to much cornstarch? Do you have a weight measurement for cornstarch? Maybe I packed in it to much.  I also used a saucepan, not skillet, could that us why if thickened so much, I waited for a rolling boil but by that time it was thick like pudding, please help?  

    1. Lindsay

      It’s really hard to say from a distance. It could be that our stoves/ovens run a little differently as far as temperature. I don’t weigh or sift my cornstarch usually. Did the texture end up turning out ok?

  56. Talia

    I never comment on recipes even when they are amazing – so that being said- I HAD to comment on how amazing this pie is! It’s not difficult at all to make, and I wasn’t sure if the honey flavor would be strong, but it literally just tastes like honey in pie form! So so sooooo good! All of my coworkers were rolling their eyes in the back of their heads and saying its the best thing I’ve ever made for them (I bring home made baked goods in once or twice a week!) and many said it’s their new favorite pie/ dessert ever! Five stars all the way!

  57. Rebekah

    I ran across your recipe while searching for a pie to bring to our homeschool community’s “Pi” day. I’ll humbly admit that after reading your description, I wondered, “Come on. Is it really that good?” Asked and answered. Yes. Yes it is that good. Salted Honey Pie for the win! Thank you for working out the recipe and sharing it with us! This pie will happen often in my home!

    May I ask, have you had any experience freezing custard pies like this?

    1. Lindsay

      Awesome! So glad to hear you loved it!

      I haven’t frozen pies like this before, but I do think this one would probably be ok. I always recommend wrapping things well before freezing and thawing in the fridge.

  58. Kristin

    My sons don’t really care for pastry crust.  Would this pie work with a graham cracker crust?  I’m very curious to try this pie!

  59. Gerelyn Moeller

    Hello Lindsey,
    Just got done making this Salted Honey Pie this evening and cannot wait to try it 😉
    Does this pie need to stay refrigerated?

  60. Suz

    I made the salted honey pie twice, the second time using a smidge less brown sugar as this pie is sweet! It is absolutely delicious and easy to put togeher. My friend had this type of pie in Quebec and wouldn’t stop talking about it so I made this version and he said it is just like the honey pie in Canada. I used the Pillsbury pie crust in the refrigerator section of the supermarket and it was perfect. I added some vanilla powder to the some whipping cream to whip up a topping–very nice and beautiful plated. Thank you!

  61. Amy

    I made this and loved it! I browned up the honey first and baked the crust for 10 minutes before adding the filling just because I was very nervous it wouldn’t cook right. I also reduced the cream by a half cup just because I didnt have enough to begin with and it was still just fine! I might try reducing the brown sugar a little but but will absolutely make again, thanks!

  62. Tiffany

    We made this over the weekend and it was delicious. My whole family agreed that it tastes like creme brûlée, which we all love. We’re making more for Thanksgiving. My husband works for a Senator who happens to love pie and the whole office is making different pies to bring in to celebrate his upcoming birthday. I’m thinking this is the one. Thanks for the recipe!

    1. Angela

      I made this once and it was fabulous! Today, since I am out of heavy cream I’m thinking of trying evaporated milk instead. Has anyone tried this? BTW- I am a beekeeper so using homegrown honey makes this even better-in my opinion!






      1. Lindsay

        I don’t know if anyone has tried it or how it would work, but glad to hear you enjoyed the pie!

  63. Amy

    Wait, why don’t you blind bake the crust first? I want to make this just wondering if there’s a reason and if the crust crisps up underneath the filling.

  64. Carolyn

    I just found this wonderful sounding recipe today, and your delicious blog. I think I’m in heaven. This pie is definitely on the list for Thanksgiving. Thank you.

    I have one question, too. This recipe is only the second I’ve see that measures brown sugar “unpacked”. I’d like to understand why it’s unpacked? I’m glad you put the weight, too, thank you.

  65. Taya Dianna

    I made this pie for a pie contest here at my office. Guess what I’m not bringing to every carry-in we ever have? & yes, I won 1st place with it! It was truly devine. And SO simple! BTW, definitely do NOT forget to sift the cornstarch!

  66. Beata Demczuk

    Would this work if I made my own pie crust and just refrigerated for a few hours before? or should i prebake for a little?

  67. Sara

    This looks amazing! All your recipes looks som great, I wish I hade the time and a fast metabolism so I could make them all 🙂 What kind of crust should I use? Do you have a recipe for that? (I think you mean a premade one from a store perhaps? I can’t really buy such in my country 🙁
    Thank you for a great blog!

    1. Lindsay

      Yes, I use a pre made pie crust that I can shape in the pan and bake. I don’t have my own pie crust recipe, I’m sorry.

  68. Sydney

    Are you sure 40 minutes is the right amount of time? My pie literally burnt up and exploded all over my oven! I’m not the most experienced baker and I know I did something wrong, I just can’t figure what. 

    1. Carolyn

      Sydney,

      It’s very common for oven temps to be off, and if that happens to be the case it might explain your problem. To check it use an oven thermometer (they are inexpensive). If it turns out that the actual temp inside the oven doesn’t match what you set the temp to be, the solution is to adjust the setting…. not the oven. The owners manual will tell you how to do it. Best of luck.

      1. Micki

        I’m just now making this pie and although my pie hasnt exploded I’m thinking it might be cooking way too hot. I’m definitely going to take this advice and get an oven thermometer. Thanks Sydney

      2. Gail

        Another way to mitigate too hot temperatures is to place a rack in the middle or the lower third of the oven. The top of an oven is it’s hottest spot. (But if you have exploding/burning, you will also need to turn down the dial.) Hope that’s helpful

  69. Claire

    This pie is just amazing, you put in so much effort!!! I have a serious problem tho…my family and I kinda dislike heavy cream, I was wondering if I could replace it with Greek yogurt plus milk? I know the texture wouldn’t be right then, but can it still bake off beautifully or hold it’s shape and firm up? Thank you!!

  70. Laura Jeffers

    Hi Lindsay,
    Do you mix the honey mixture in with the custard? Does that rise to the top then after you cook it. It looks like the honey is a layer on top/ I’m making this in a couple hours, just want to make sure I have to mix it through the custard.
    Thanks,
    Laura

    1. Lindsay

      I haven’t tried it. It’d probably be ok, but the lower fat content could affect the final outcome as far as thickness and texture.

  71. Audrey

    This reminds me of an Egg Custard pie. in looks. I bet it taste great. I will be baking this for sure, between Thanksgiving and Christmas. Have lot of parties and family, friends get to gathers, coming up.

  72. Brittany

    Wow! This looks so delish!! I am definitely making this for Thanksgiving!! Quick question, is this pie best served cold, straight from the fridge or should it get to room temp before serving? Also, is that salt added to the top of the pie?

    Thanks for the awesome recipe! I can’t wait to make it!!

    1. Crystal

      Oh!My!Word! SOOOO good! Huge hit for Thanksgiving! EVERYONE loved it!! Will definitely be a “go to” dessert.






  73. Alicia

    This looks exceptionally good Lindsay!! I see a lot of pies that look good but very few that make me want to go straight home and make it! It just looks and sounds perfect!! And that pastry – looks incredible too! Thank you for posting it 🙂 x

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29