Salted Honey Pie

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!

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

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.

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

Keywords: caramel pie, easy pie, salted honey

Categories

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Looking for more luxurious homemade pies? The easy recipes below will delight your taste buds like never before.

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Recipe rating

176 Comments
  1. 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.

  2. 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.

  3. 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.

  4. 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?

  5. 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?

    1. Lindsay

      So glad to hear that! Unfortunately I haven’t used egg substitutes, so I’m not sure. Sorry!

  6. 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.

  7. 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!

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