Salted Honey Pie

This Salted Honey Pie is not only my new favorite pie – it’s my favorite pie EVER! A BIG statement! The custard-based filling gets its amazing caramel flavor from brown sugar and honey. It’s absolutely delicious and so easy to make, it may become your new favorite too!

Salted Honey Pie - An easy custard pie that tastes like caramel and honey! So good!

Salted Honey Pie recipe

Salted Honey Pie

Back in July, I traveled to visit my friend Julianne to eat our way through the desserts of Portland. We had everything from donuts to cake to ice cream. We even had some pie.

One of the pies we tried was a Salted Honey Pie. Now I have to admit I didn’t think all that much of it when I first saw it. I wouldn’t even describe myself as a big honey person – or pie person for that matter. As you know I love my cake. But for some reason it called to me and I got a slice.

The first bite was pure bliss! I mean seriously. There was a lot of moaning involved. I have never been so into a pie in my life. It tasted like creamy salted caramel in a perfect pastry crust. And yet that description doesn’t even do it justice.

And while a straight caramel pie could be a bit overwhelming, this was honey pie that tasted like caramel. It managed to be sweet and amazing without being too much. Perfection. Just pure perfection. I had to find a way to make my own version.

Best Salted Honey PieFavorite Salted Honey Pie

My own version proved to not be the easiest task. The flavor and texture were so unique. I played around with different amounts of eggs – plus whole eggs vs just yolks. I played around with the amount of sugar and brown vs regular. I played around with the amount of cream and thus thickener. I even tried putting straight caramel sauce into one version. There was a good bit of pie.

Earlier versions of the pie were almost more like a chess pie. Heavy on the sugar, low on the cream. While the flavor was delicious, the texture of the pie wasn’t quite right. If you’ve ever had a chess pie, you know that it isn’t exactly creamy.

Ultimately I went with egg yolks over whole eggs to add to the creamy texture. I added a good bit of heavy whipping cream to have a nice custard-based pie, so there’s also cornstarch to help thicken things. Brown sugar also won out over white sugar and it definitely gives the pie it’s caramel flavor.

Easy Salted Honey PieBest custard pie - Salted Honey Pie

How to Make This Delicious Honey Pie

The cream, brown sugar, cornstarch and salt are cooked over the stove first. The melted brown sugar gives the caramel flavor and the cornstarch thickens the cream. You’ll notice it really start to thicken right before you temper the eggs. The honey and vanilla are added last and then the pie is baked.

The pie bubbles up a good bit in the oven and when it’s done cooking, it’ll still be relatively jiggly. The edges of the pie crust should start to brown and the top of the pie will have browned as well. The pie will thicken as it cools, both on the counter and in the fridge.

The final pie was TO DIE FOR! You guys! I’m not even messing with you – it’s amazing! The name doesn’t do it justice. It’s one of those things I wish I could give samples of through the computer screen so you could understand just how awesome it is and how you need to make it. If you like caramel, you will love this pie.

I took an earlier version to our church group and just about every week since then, one person in particular has told me how good it was. Then I took the finally version to the office and everyone was just as unsuspecting as I initially was at hearing about a Salted Honey Pie. One bite and I turned them into believers!


Best custard pie - Salted Honey Pie

Read Transcript
For more great pie recipes, check out this Classic Pumpkin Pie, Apple Crumb Cheesecake Pie, and more!

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Blueberry Crumb Cheesecake Pie
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Banana Cream Pie
Almond Joy Pie
Pina Colada Pie

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Image of Salted Honey Pie

Salted Honey Pie

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8-10 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Salted Honey Pie is not only my new favorite pie – it’s my new favorite dessert! A BIG statement! The custard-based filling gets its amazing caramel flavor from brown sugar and honey. It’s so easy to make, it may become your new favorite too!



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


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 degrees.
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 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.

Keywords: honey pie, honey dessert, dessert with honey, honey recipe, honey cake recipe, homemade pie, pie recipe, easy pie recipe, best pie recipe


Salted Honey Pie - An easy custard pie that tastes like caramel and honey! So good!

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Recipe rating

  1. 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. 


    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.


        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.

  3. 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.

  4. 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.

  5. 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.

  6. 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?

  7. 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?

  8. 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!

  9. 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.

  10. 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!

  11. 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?

  12. 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!

  13. 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!

  14. 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!

  15. 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.

  16. 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.

  17. 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!

  18. 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?

  19. 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.

  20. 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


      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

  21. 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!!

  22. 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.

    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.

  23. 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.

  24. 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.

  25. 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

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12