Last Thanksgiving, liam asked if we could make "something different" instead of the usual pumpkin pie. We stumbled across a mention of salted honey pie in an old cookbook tucked away in my grandmother's collection, and decided to give it a shot. That first bite was revelation - the rich, golden honey filling with its caramel-like depth, cut perfectly by flaky sea salt crystals that sparkled on top. The combination of sweet and salty created something I'd never tasted before, and watching everyone's faces light up at the dessert table told me we'd found something special. Now this golden honey dessert has become our signature contribution to every holiday gathering, and people actually request it by name.
Why You'll Love This Salted Honey Pie
This Salted Honey Pie recipe has converted even the most skeptical dessert lovers in our circle. The beauty lies in its simplicity - no complicated techniques or hard-to-find ingredients, just honest flavors working in perfect harmony. The filling sets up beautifully with a silky, custard-like texture that's neither too firm nor too jiggly, while the flaky pie crust provides the perfect buttery contrast to the sweet filling.
What makes this best Salted Honey Pie recipe truly special is how it transforms a humble ingredient like honey into something extraordinary. The salt doesn't just add flavor - it amplifies the honey's natural caramel notes and prevents the sweetness from becoming cloying. You can make it year-round, but it shines during fall and winter holidays when you want something that feels both nostalgic and unexpected. liam loves helping drizzle the honey and sprinkle the salt, making this a wonderful recipe for baking together. Plus, it slices beautifully and holds its shape, making it perfect for potlucks and gatherings where presentation matters.
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Salted Honey Pie Ingredients
Flaky Pie Crust:
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon granulated sugar
- ½ cup (1 stick) cold unsalted butter
- 3-4 tablespoons ice water
Honey Filling:
- 1 cup high-quality honey
- ¾ cup heavy cream
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 3 tablespoons unsalted butter
- 3 large eggs
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Topping:
- Flaky sea salt
- Whipped cream
How To Make Salted Honey Pie Step By Step
Step 1: Make and Blind Bake the Crust
Start by making your pie crust - combine flour, salt, and sugar in a large bowl. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in ice water one tablespoon at a time, mixing gently until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes. Roll the chilled dough into a 12-inch circle and fit it into a 9-inch pie pan, crimping the edges decoratively. Refrigerate for another 15 minutes, then line with parchment paper and fill with pie weights.
Step 2: Prepare the Honey Filling
In a medium saucepan, combine the honey, heavy cream, granulated sugar, brown sugar, and butter. Cook over medium heat, stirring frequently, until the butter melts and the mixture comes to a gentle simmer. Let it bubble for about 2-3 minutes, stirring constantly - this helps deepen the flavor and creates that beautiful golden color. Remove from heat and let cool for about 10 minutes. You want it warm but not scorching hot when you add the eggs.
Step 3: Temper the Eggs and Combine
While your honey mixture cools, whisk the eggs in a separate bowl until smooth. Here's the crucial step - slowly drizzle about ½ cup of the warm honey mixture into the eggs while whisking constantly. This tempering process prevents the eggs from scrambling. Once tempered, whisk the egg mixture back into the remaining honey mixture along with the apple cider vinegar, vanilla extract, and salt. Whisk until completely smooth and glossy. The vinegar might seem like an odd addition, but it balances the sweetness and adds complexity to the flavor.
Step 4: Bake the Pie
Pour the honey filling into your pre-baked pie crust. Place the pie on a baking sheet (in case of any drips) and carefully transfer to a 325°F oven. Bake for 40-50 minutes, until the edges are set but the center still has a slight wobble when you gently shake the pan - think of the jiggle of Jell-O. The filling will continue setting as it cools, so don't overbake or it will become rubbery. If the crust edges start browning too much, cover them with aluminum foil or a pie shield.
Step 5: Cool and Finish
This is where patience becomes essential - let the salted honey pie cool at room temperature for at least 2 hours, then refrigerate for at least 4 hours or overnight until completely set. Once chilled and firm, sprinkle the top generously with flaky sea salt right before serving. The salt crystals should be visible and catch the light. Serve slices with a dollop of freshly whipped cream if desired. For the cleanest cuts, wipe your knife with a warm, damp cloth between each slice.
Substitutions
Crust Options:
- Homemade → Store-bought pie crust
- All-butter → Half butter, half shortening
- Traditional → Graham cracker crust
- Regular → Gluten-free pie crust
Honey Varieties:
- Clover honey → Wildflower honey (more complex)
- Mild honey → Buckwheat honey (stronger flavor)
- Regular → Manuka honey (expensive but divine)
- Single origin → Mixed varieties
Dairy Substitutes:
- Heavy cream → Half-and-half (lighter texture)
- Butter → Plant-based butter
- Regular cream → Coconut cream (different flavor)
- Dairy → Cashew cream for vegan version
Sweetener Adjustments:
- Brown sugar → All white sugar (less molasses notes)
- Regular sugar → Coconut sugar
- White sugar → Maple sugar
- Standard → Reduce by ¼ cup if honey is very sweet
Equipment For Salted Honey Pie
- 9-inch pie pan (glass or ceramic)
- Rolling pin for crust
- Mixing bowls (various sizes)
- Whisk
- Medium saucepan
- Pie weights or dried beans
Salted Honey Pie Variations
Salted Caramel Honey Pie:
- Brown butter before adding to filling
- Use dark brown sugar instead of light
- Add extra tablespoon of butter
- Drizzle with caramel sauce before serving
Bourbon Honey Pie:
- Add 2 tablespoons bourbon to filling
- Replace vanilla with bourbon vanilla
- Creates sophisticated, adult version
- Perfect for holiday dinners
Lavender Honey Pie:
- Steep dried lavender in warm cream
- Strain before adding to honey mixture
- Delicate floral notes
- Beautiful for spring celebrations
Chocolate Drizzle Version:
- Drizzle dark chocolate over cooled pie
- Sprinkle with sea salt
- Chocolate and honey pair beautifully
- Extra indulgent presentation
Nut Toasted Topping:
- Sprinkle chopped pecans or walnuts
- Toast nuts with honey and salt
- Add before final baking
- Adds textural contrast
Storing Your Salted Honey Pie
Best Fresh:
- Serve within 3 days for optimal texture
- Honey filling stays silky and smooth
- Crust maintains perfect flakiness
- Salt crystals look their prettiest
Refrigerator Storage:
- Cover loosely with plastic wrap or foil
- Store up to 5 days in refrigerator
- Bring to room temperature 30 minutes before serving
- Sprinkle fresh salt right before serving
Freezing:
- Freeze whole pie (without salt topping) up to 2 months
- Wrap tightly in plastic wrap then aluminum foil
- Thaw overnight in refrigerator
- Add salt just before serving
Make Ahead Strategy:
- Prepare crust 2 days ahead, refrigerate unbaked
- Blind bake crust 1 day ahead
- Make filling and bake pie 1 day before serving
- Add salt topping just before serving
Top Tip
- Our first attempt at this salted honey pie didn't go quite as planned. I asked liam to "sprinkle a little salt on top" while I was whipping cream. What I didn't realize was that he'd grabbed the regular table salt instead of the flaky sea salt, and his interpretation of "a little" was... generous.
- When I turned around, there was what looked like a small salt mountain in the center of the pie. I was ready to scrape it off and start over, but liam looked so proud that I decided we'd just cut around that section and see what happened with the rest. Here's the surprising part - even the slightly over-salted pieces were incredible. The extra salt created an almost savory quality that made the honey taste even more complex and interesting.
FAQ
What does salted honey taste like?
Salted honey creates a complex flavor profile where the salt amplifies honey's natural caramel notes while tempering its sweetness. In this salted honey pie, you'll taste rich, almost butterscotch-like flavors with a subtle savory edge. The flaky sea salt provides little bursts of salinity that make each bite more interesting and prevent the dessert from becoming too sweet or one-dimensional.
What is honey pie slang for?
"Honey pie" is a vintage term of endearment popularized by The Beatles' song of the same name from 1968. It's used affectionately to address someone sweet or beloved, similar to "sweetheart" or "sugar." While this salted honey cream pie shares the name, it's a real dessert that lives up to the sweetness the nickname implies with its golden, luscious filling.
What kind of honey is best in honey pie?
For the best Salted Honey Pie recipe, choose flavorful varieties like wildflower, orange blossom, or buckwheat honey rather than mild clover. The honey is the star ingredient, so its flavor really shines through. Darker honeys provide more complex, robust taste while lighter honeys create a more delicate pie. Avoid highly processed honey - raw or minimally processed honey offers the best flavor depth.
What do salt and honey do?
Salt and honey together create balance - salt enhances honey's natural flavors while reducing perceived sweetness, making it taste more complex. In this salted honey pie recipe, salt also helps balance the richness of cream and butter, prevents flavor fatigue, and adds textural interest with crunchy flakes. This sweet-salty combination triggers multiple taste receptors, creating a more satisfying and memorable eating experience.
Time to Create Something Golden!
Now you have everything needed to make this stunning salted honey pie - from the perfect buttery crust to our lesson about generous salting. This unique dessert proves that simple ingredients can create extraordinary flavors when paired thoughtfully.
Want more crowd-pleasing desserts? Try our Easy Oreo Cheesecake Cookie Cups for individual servings everyone will love. Celebrate with our Easy Funfetti Vanilla Cupcakes that bring joy to any occasion. Or bake our The Best Snickerdoodle Cake Recipe for cozy cinnamon-sugar perfection!
Share your Salted Honey Pie creation! Tag @EmilyAndliamKitchen and #SaltedHoneyMagic. We can't wait to see your golden masterpieces!
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Pairing
These are my favorite dishes to serve with Salted Honey Pie
Salted Honey Pie
Equipment
- 1 9-inch pie pan (Glass or ceramic preferred)
- 1 Rolling pin (For crust)
- Several Mixing bowls (Various sizes)
- 1 Whisk (For mixing and tempering)
- 1 Medium saucepan (For heating honey mixture)
- 1 Parchment paper (For blind baking)
- 1 set Pie weights or dried beans (To blind bake crust)
Ingredients
Flaky Pie Crust
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon granulated sugar
- ½ cup cold unsalted butter - 1 stick, cubed
- 3-4 tablespoon ice water - As needed
Honey Filling
- 1 cup high-quality honey - Choose wildflower, orange blossom, or buckwheat
- ¾ cup heavy cream - Or half-and-half
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 3 tablespoon unsalted butter
- 3 large eggs
- 1 tablespoon apple cider vinegar - Balances sweetness
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Topping
- to taste flaky sea salt - Sprinkle before serving
- optional whipped cream - For serving
Instructions
- Combine flour, salt, and sugar. Cut in butter until crumbly. Add ice water just until dough comes together. Chill 30 min, roll out, fit into 9-inch pan, crimp edges, chill again 15 min. Line with parchment, add pie weights, and blind bake.
- Heat honey, cream, sugars, and butter in saucepan over medium heat until gently simmering (2-3 min). Remove from heat and cool 10 min.
- Whisk eggs separately, drizzle in warm honey mixture while whisking to temper. Add vinegar, vanilla, and salt. Mix until smooth.
- Pour filling into crust. Bake at 325°F for 40-50 minutes until edges set but center slightly wobbly. Cool completely.
- Let cool 2 hrs at room temp, then refrigerate 4 hrs or overnight. Sprinkle flaky sea salt before serving.
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