Salted Honey Pie Recipe — Sweet, Salty & Sophisticated Dessert

I used to think I understood dessert. Then a slice of salted honey pie humbled me at a Brooklyn bakery. This isn’t just another sweet treat.

It’s a culinary plot twist that plays with your expectations. The combination seems simple, almost too simple. But the first bite is a revelation that will ruin all other pies for you.

This salted honey pie recipe is my attempt to recreate that magic in my own kitchen.

This isn’t your grandmother’s custard pie, though it might steal her spotlight. What makes this dessert exceptional is its beautiful contradiction. The filling is simultaneously rich and light, sweet and salty, complex yet comforting.

Have you ever tasted something that made you close your eyes just to focus on the flavor? That’s the honey custard pie experience. It’s the dessert equivalent of that friend who’s unexpectedly deep.

The magic happens when the honey caramelizes during baking, creating notes of toffee and butterscotch.

Then the sea salt cuts through, preventing it from becoming cloying. It’s a sophisticated dance of flavors that feels both nostalgic and entirely new. This honey and sea salt pie deserves a permanent spot in your baking rotation.

Ingredients

Gathering these ingredients feels like assembling a superhero team where each member has a very specific power.

The quality of your honey directly impacts the final flavor, so don’t grab that plastic bear from the back of your pantry. This is its moment to shine.

• 1 9-inch pie crust, blind-baked
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup high-quality honey (wildflower or orange blossom work wonderfully)
• 3/4 cup granulated sugar
• 1 tablespoon fine cornmeal
• 2 teaspoons vanilla extract
• 1/2 teaspoon apple cider vinegar
• 3 large eggs, plus 1 egg yolk
• 1/2 cup heavy cream
• 1-2 teaspoons flaky sea salt for finishing

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). This is non-negotiable unless you enjoy raw egg custard.
   

   Position a rack in the center for even baking.

2. Brown the butter gently in a saucepan. Swirl it over medium heat until it smells nutty and shows brown bits. This adds a deep, complex base note to your honey pie filling that’s worth the extra minute.
3. Whisk the honey into the warm browned butter.
   

   The combination will become fragrant and slightly thinner. This is where the flavor foundation is built for your salted honey dessert.

4. Combine dry ingredients in a separate bowl. Whisk together the sugar, cornmeal, and a pinch of salt.
   

   The cornmeal gives the filling a subtle texture that’s pure genius.

5. Temper the eggs with the honey-butter mixture. Slowly drizzle the warm liquid into the eggs while whisking constantly. Nobody wants scrambled eggs in their pie.
6. Stir in the cream, vanilla, and vinegar.
   

   The vinegar might seem odd, but it balances the sweetness perfectly. This is the secret weapon.

7. Pour the filling into your pre-baked crust. Do this slowly to prevent spills.
   

   The filling should be smooth and beautifully golden.

8. Bake for 45-55 minutes until set. The center should have a slight jiggle, like a perfectly set cheesecake. The edges will be puffed and golden.
9. Cool completely on a wire rack.
   

   This requires patience, but rushing it will result in a soupy mess. Then refrigerate for at least 4 hours.

10. Sprinkle generously with flaky sea salt before serving. This is the final, crucial step that makes it a proper salted honey pie.

Storage Instructions

This pie stores beautifully, making it perfect for advanced preparation.

Cover tightly with plastic wrap or transfer to an airtight container. In the refrigerator, it stays fresh for up to 4 days. The flavors actually improve after a day.

For longer storage, you can freeze individual slices.

Wrap each slice in plastic wrap, then aluminum foil. Frozen, your honey custard pie will maintain quality for up to 2 months. Thaw overnight in the refrigerator before serving.

Why You’ll Love This Salted Honey Pie

• It’s unexpectedly sophisticated. This dessert impresses guests far beyond its actual difficulty level.
  

  It looks and tastes like it came from a professional bakery.

• The perfect balance of flavors. It satisfies sweet cravings without being overwhelming. The salt keeps you coming back for just one more bite.
• Makes excellent use of simple ingredients. This recipe transforms pantry staples into something extraordinary. It’s the ultimate “more than the sum of its parts” dessert.

Common Mistakes to Avoid

• Using low-quality honey.
  

  The honey is the star—don’t cast a mediocre actor in the leading role.

• Skipping the brown butter step. This adds incredible depth that melted butter just can’t provide.
• Overbaking the filling. Remember: jiggle is good.
  

  A completely firm center means you’ve gone too far.

• Forgetting the final salt sprinkle. This isn’t a suggestion—it’s what makes it a salted honey pie instead of just a sweet one.
• Cutting into it warm. I know it’s tempting, but patience rewards you with perfect slices.

Alternatives and Variations

This recipe is surprisingly adaptable.

For a gluten-free version, use your favorite gluten-free pie crust. The filling is naturally gluten-free. To make it dairy-free, substitute vegan butter and coconut cream.

Add a teaspoon of cinnamon or cardamom to the filling for a warm spice note.

You can also sprinkle chopped toasted nuts over the crust before adding the filling for extra texture. For a different twist, try using maple syrup instead of honey.

FAQs

Final Thoughts

This salted honey pie recipe has become my go-to dessert for every occasion. It delivers maximum impact with surprisingly minimal effort. The combination of sweet honey and flaky salt creates something truly magical.

I hope this honey and sea salt pie brings as much joy to your table as it has to mine. Now go make this legendary dessert and tell me in the comments how it turned out!

Lauren

Salted Honey Pie

This Salted Honey Pie is a deceptively simple dessert with a rich, custardy filling that caramelizes as it bakes, creating notes of toffee and butterscotch. Finished with a sprinkle of flaky sea salt, it’s a magical balance of sweet and savory.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 9-inch pie crust, blind-baked
• 1/2 cup unsalted butter
• 3/4 cup high-quality honey (wildflower or orange blossom)
• 3/4 cup granulated sugar
• 1 tbsp fine cornmeal
• 2 tsp vanilla extract
• 1/2 tsp apple cider vinegar
• 3 large eggs
• 1 egg yolk
• 1/2 cup heavy cream
• 1–2 tsp flaky sea salt, for finishing

Equipment

• saucepan
• mixing bowls
• whisk
• 9-inch pie dish
• wire rack
• measuring cups and spoons

Method

 

1. Preheat oven to 350°F (175°C). Place rack in center of the oven for even baking.
2. In a saucepan, brown the butter over medium heat until golden and fragrant with brown bits on the bottom.
3. Remove butter from heat and whisk in honey until smooth and slightly thinned.
4. In a mixing bowl, whisk together sugar, cornmeal, and a pinch of salt.
5. In another bowl, beat eggs and yolk. Slowly drizzle in the warm honey-butter mixture, whisking constantly to temper.
6. Stir in the cream, vanilla extract, and vinegar. Mix until fully combined and smooth.
7. Pour filling into the blind-baked crust. Fill slowly to avoid spills.
8. Bake for 45–55 minutes, until the edges are puffed and center has a slight jiggle.
9. Cool completely on a wire rack. Then refrigerate at least 4 hours before slicing.
10. Before serving, sprinkle with flaky sea salt. Slice and enjoy!

Notes

Use high-quality honey — wildflower or orange blossom work beautifully. Browning the butter adds deep flavor. Don’t skip the salt topping; it transforms the pie. Let the pie chill completely for clean slices and best texture.