Introduction

Oh, friends, do you ever get that craving for something truly comforting, something that feels like a warm hug in dessert form? This Salted Honey Pie is exactly that. It’s like a little piece of sunshine, a touch of sweet nostalgia that just makes everything feel a bit brighter. I remember the first time I made this, and it was an instant hit! It’s so incredibly simple, you’ll be amazed at how quickly you can whip up this showstopper, perfect for a cozy night in or to share with your favorite people.

Why You’ll Love This Recipe

Fast: Seriously, you’ll be amazed at how little time this takes to prepare.
Easy: No fancy techniques here, just straightforward goodness.
Giftable: Bake one up for a neighbor or friend – it’s a delicious way to show you care!
Crowd-pleasing: Who doesn’t love the sweet, salty, creamy combination?

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need:

4 large egg yolks: These create that rich, custardy texture we all adore.
1/2 cup honey: The star of the show! Use a good quality honey for the best flavor.
2/3 cup packed light brown sugar: Adds a lovely depth of sweetness.
1/3 cup cornstarch: Our magic ingredient for that perfect, thick filling.
1/2 teaspoon salt: Just a touch to balance the sweetness and enhance all the flavors.
1 teaspoon flaky sea salt: This is your flavor-boosting secret weapon! It adds little bursts of salty goodness.
2 teaspoons vanilla extract: For that classic, comforting aroma and taste.
1 pie crust (refrigerated or homemade): Whatever you prefer! A store-bought one is a lifesaver, but a homemade crust is extra special.
2 1/2 cups heavy whipping cream: For the luscious, dreamy topping.

How to Make It

Let’s get baking! It’s easier than you think:

Prep your crust: If you’re using a store-bought crust, follow the package directions for pre-baking (sometimes called blind baking). If you’re making your own, prepare it as usual and blind bake it until it’s lightly golden. Let it cool completely.
Whisk it up: In a medium saucepan (off the heat, for now!), whisk together the egg yolks, honey, packed light brown sugar, cornstarch, and the 1/2 teaspoon of salt. Make sure there are no lumps!
Cook the filling: Place the saucepan over medium heat. Stir constantly with a whisk or a wooden spoon. You want to keep everything moving so it doesn’t scorch. The mixture will start to thicken as it heats up. Continue to cook and stir for about 2-3 minutes after it thickens, ensuring the cornstarch is fully cooked.
Add the flavor: Remove the saucepan from the heat. Stir in the vanilla extract and the flaky sea salt. Give it a good mix – that salt is going to make all the difference!
Fill the crust: Pour the warm honey filling into your cooled pie crust. Smooth the top with a spatula.
Chill out: Cover the pie with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 3-4 hours, or until the filling is completely set and firm.
Whip the cream: Just before serving, pour the cold heavy whipping cream into a chilled bowl. Beat with an electric mixer on medium-high speed until stiff peaks form.
Top it off: Dollop or pipe the whipped cream over the chilled pie. You can sprinkle a little extra flaky sea salt on top if you like – it’s my favorite finishing touch!

Substitutions & Additions

Want to jazz things up a bit? Here are some ideas:

Spice it up: A pinch of cinnamon or nutmeg in the filling can add a warm, cozy note.
Citrus twist: A teaspoon of lemon zest added with the vanilla can brighten the flavors.
Nutty crunch: Toast some pecans or walnuts and sprinkle them over the whipped cream topping for a delightful crunch.
Different honey: Experiment with different types of honey! Buckwheat honey will give a deeper, more robust flavor, while clover honey is lighter and sweeter.

Tips for Success

A few little tricks to make this pie absolutely perfect:

Don’t skip the blind baking: This is crucial for a crisp crust that doesn’t get soggy from the filling.
Stir constantly: When cooking the filling, constant stirring is key to prevent lumps and scorching.
Press the plastic wrap: This is a small step, but it’s so important for a smooth, beautiful filling surface.
Chill thoroughly: Patience is a virtue! The pie needs ample time to set properly.
Prep ahead: You can blind bake your pie crust a day in advance and store it at room temperature. The filling can also be made a day ahead and stored in an airtight container in the refrigerator, then poured into the crust before chilling the whole pie.

How to Store It

This pie is best enjoyed within 2-3 days. Keep it covered in the refrigerator. If you find the whipped cream has softened a bit, you can always whip up a fresh batch before serving.

FAQs

Got questions? I’ve got answers!

Q: Can I make this pie without a pre-baked crust?

A: While it’s strongly recommended for the best texture, if you’re in a real pinch, you could try baking the pie with an unbaked crust. However, your crust might not be as crisp. You’ll need to bake it longer until the filling is set and the crust is golden.

Q: What happens if my filling doesn’t thicken?

A: Make sure you’re cooking over medium heat and stirring constantly. It might take a few minutes after it starts to look thick. If it’s still too thin, you can try whisking in another tablespoon of cornstarch mixed with a little cold water and cooking for another minute or two.

Q: Can I make this pie vegan?

A: This recipe is dairy and egg-heavy, so a direct vegan swap would require significant recipe modification. You’d need to find a good vegan pie crust, a suitable egg replacer for the custard base, and a dairy-free whipped topping.

Salted Honey Pie

This Salted Honey Pie is comforting, simple, and a crowd-pleasing dessert that's perfect for any occasion. It features a sweet and salty honey custard filling in a crisp pie crust, topped with luscious whipped cream.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 5

Servings 8 slices

Equipment

Medium saucepan for cooking the filling
Whisk
Wooden spoon
Spatula for smoothing the filling
Plastic wrap for covering the pie
Chilled bowl for whipping cream
Electric mixer for whipping cream

Ingredients

For the Filling

4 large egg yolks These create that rich, custardy texture we all adore.
0.5 cup honey The star of the show! Use a good quality honey for the best flavor.
0.66 cup packed light brown sugar Adds a lovely depth of sweetness.
0.33 cup cornstarch Our magic ingredient for that perfect, thick filling.
0.5 teaspoon salt Just a touch to balance the sweetness and enhance all the flavors.
1 teaspoon flaky sea salt This is your flavor-boosting secret weapon! It adds little bursts of salty goodness.
2 teaspoons vanilla extract For that classic, comforting aroma and taste.

For the Crust and Topping

1 pie crust refrigerated or homemade. Whatever you prefer! A store-bought one is a lifesaver, but a homemade crust is extra special.
2.5 cups heavy whipping cream For the luscious, dreamy topping.

Instructions

Prep your crust: If you're using a store-bought crust, follow the package directions for pre-baking (sometimes called blind baking). If you're making your own, prepare it as usual and blind bake it until it’s lightly golden. Let it cool completely.
4 large egg yolks
Whisk it up: In a medium saucepan (off the heat, for now!), whisk together the egg yolks, honey, packed light brown sugar, cornstarch, and the 1/2 teaspoon of salt. Make sure there are no lumps!
4 large egg yolks
Cook the filling: Place the saucepan over medium heat. Stir constantly with a whisk or a wooden spoon. You want to keep everything moving so it doesn't scorch. The mixture will start to thicken as it heats up. Continue to cook and stir for about 2-3 minutes after it thickens, ensuring the cornstarch is fully cooked.
Add the flavor: Remove the saucepan from the heat. Stir in the vanilla extract and the flaky sea salt. Give it a good mix – that salt is going to make all the difference!
4 large egg yolks
Fill the crust: Pour the warm honey filling into your cooled pie crust. Smooth the top with a spatula.
4 large egg yolks
Chill out: Cover the pie with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 3-4 hours, or until the filling is completely set and firm.
Whip the cream: Just before serving, pour the cold heavy whipping cream into a chilled bowl. Beat with an electric mixer on medium-high speed until stiff peaks form.
4 large egg yolks
Top it off: Dollop or pipe the whipped cream over the chilled pie. You can sprinkle a little extra flaky sea salt on top if you like – it’s my favorite finishing touch!
4 large egg yolks

Notes

This pie is best enjoyed within 2-3 days. Keep it covered in the refrigerator. If you find the whipped cream has softened a bit, you can always whip up a fresh batch before serving. For a crispier crust, ensure you blind bake it properly. Stirring constantly during the filling cooking process is key to prevent lumps and scorching. Pressing plastic wrap onto the surface of the filling prevents a skin from forming.