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!

YOU HAVE TO MAKE IT! 🙂

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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Image of Salted Honey Pie
Recipe

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

Description

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!


Scale

Ingredients

  • 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

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 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

Enjoy!

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

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Recipe rating

140 Comments
  1. 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.

  2. 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!!

  3. 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!

  4. 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!

  5. 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!

  6. 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

  7. 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?

  8. 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.

  9. 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.

  10. 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 😋

  11. 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.

  12. 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!

  13. 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!

  14. 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? 😋 

  15. 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!

  16. 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!

  17. 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.

  18. 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.

  19. 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!

  20. 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!

  21. 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!

  22. 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.

  23. 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! 

  24. 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!

  25. 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?

  26. 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!

Lindsay
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!

Scripture I’m Loving

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