A luscious, creamy custard pie infused with rich golden honey and finished with a sprinkle of flaky sea salt. This Salted Honey Pie is all about contrast—the buttery, sweet filling paired with a savory edge that makes each bite melt in my mouth. Baked into a golden, flaky crust, it’s a showstopper for any dessert table, whether it’s a holiday gathering or a quiet weekend treat.
Why You’ll Love This Recipe
I love how this pie strikes the perfect balance between sweet and salty. The honey brings a deep, floral sweetness, while the flaky sea salt cuts through it just enough to keep every bite interesting. The custard sets up beautifully with a silky-smooth texture, and the hint of vinegar gives it a subtle tang that rounds out the flavors. It’s easy to prepare, too, which makes it a go-to recipe when I want to impress without too much fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 9-inch pie crust, pre-baked (homemade or store-bought)
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup granulated sugar
2 tablespoons fine cornmeal
1/4 teaspoon salt
3/4 cup honey
3 large eggs
1/2 cup heavy cream
2 teaspoons white vinegar
1 teaspoon vanilla extract
Flaky sea salt, for topping
Directions
I preheat the oven to 350°F (175°C).
In a large bowl, I whisk together the melted butter, sugar, cornmeal, and salt until the mixture is smooth.
I add the honey, eggs, heavy cream, vinegar, and vanilla extract, whisking until fully blended and silky.
I pour the filling into the pre-baked pie crust.
Then I bake for 45 to 50 minutes, until the edges are set but the center still jiggles slightly. If the crust starts browning too fast, I cover the edges with foil.
I let the pie cool completely at room temperature, then refrigerate it for at least 2 hours.
Just before serving, I sprinkle the top with flaky sea salt for that signature finish.
Servings and timing
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 slices
Calories: Approximately 412 kcal per serving
Variations
Brown Butter Twist: I sometimes brown the butter before mixing it into the custard for a deeper, nutty flavor.
Citrus Note: Adding a teaspoon of orange or lemon zest brings a bright lift to the pie.
Herbal Infusion: I’ve steeped a sprig of rosemary or thyme in the cream for a few minutes, then strained it out before mixing—adds a lovely subtle herbal note.
Spiced Version: A pinch of cinnamon or ground ginger gives this pie a cozy autumn twist.
Nutty Crunch: I top the pie with crushed roasted nuts before serving for added texture.
Storage/Reheating
I store the pie covered in the refrigerator, where it keeps well for up to 4 days. To serve, I prefer it chilled or at room temperature. If I want to warm it slightly, I pop a slice in the microwave for about 10-15 seconds. The sea salt topping is best added just before serving to keep it from dissolving.
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FAQs
How do I know when the pie is done?
I look for a filling that’s set around the edges but still slightly jiggly in the center. It’ll firm up as it cools.
Can I make this pie ahead of time?
Yes, I often bake it a day in advance and refrigerate it overnight. It tastes even better once it’s fully chilled and set.
What type of honey works best?
I prefer using a mild, floral honey like clover or wildflower, but any good-quality honey will work depending on the flavor I’m after.
Can I freeze Salted Honey Pie?
I can freeze it after it has cooled completely. Next I wrap it tightly in plastic wrap and foil, and it keeps for up to a month. I thaw it in the fridge overnight before serving.
Why is vinegar used in the recipe?
The vinegar adds a subtle brightness that balances the sweetness and helps the custard set more evenly during baking.
Conclusion
This Salted Honey Pie is the kind of dessert I turn to when I want something both simple and unforgettable. It’s rich, indulgent, and elegant without being complicated. With its silky texture, golden hue, and sweet-salty finish, this pie always wins hearts—and second helpings. Whether I’m serving it at a holiday table or just enjoying a quiet slice with tea, it never disappoints.
📖 Recipe:
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Salted Honey Pie
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A luscious, creamy custard pie infused with golden honey and topped with flaky sea salt. This Salted Honey Pie strikes the perfect balance between sweet and salty, with a silky texture and rich, buttery flavor that makes it an unforgettable dessert.
Ingredients
1 9-inch pie crust, pre-baked (homemade or store-bought)
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup granulated sugar
2 tablespoons fine cornmeal
1/4 teaspoon salt
3/4 cup honey
3 large eggs
1/2 cup heavy cream
2 teaspoons white vinegar
1 teaspoon vanilla extract
Flaky sea salt, for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the melted butter, sugar, cornmeal, and salt until smooth.
- Add the honey, eggs, heavy cream, vinegar, and vanilla extract. Whisk until fully blended and silky.
- Pour the filling into the pre-baked pie crust.
- Bake for 45 to 50 minutes, until the edges are set but the center still jiggles slightly. Cover the crust edges with foil if they brown too quickly.
- Let the pie cool completely at room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle the top with flaky sea salt.
Notes
For deeper flavor, brown the butter before adding it to the filling.
Add a teaspoon of orange or lemon zest for a citrusy lift.
Infuse the cream with a sprig of rosemary or thyme for an herbal note.
A pinch of cinnamon or ground ginger can add cozy autumn warmth.
Top with crushed roasted nuts for added texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 412
- Sugar: 34g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 115mg
