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Homemade Salted Honey Pie with a golden, glossy caramelized top, silky honey custard filling, flaky crust, and a drizzle of honey pooling onto the plate, topped with sparkling sea salt flakes.

Salted Honey Pie

5 from 1 vote
A rich, golden Salted Honey Pie with a buttery, flaky crust and a touch of sea salt for perfect balance. Simple ingredients create an extraordinary flavor that’s both nostalgic and unexpected — sweet, salty, and absolutely unforgettable.
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Prep Time 30 minutes
Cook Time 50 minutes
Chill Time 3 hours
Total Time 4 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. 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.
  2. Heat honey, cream, sugars, and butter in saucepan over medium heat until gently simmering (2–3 min). Remove from heat and cool 10 min.
  3. Whisk eggs separately, drizzle in warm honey mixture while whisking to temper. Add vinegar, vanilla, and salt. Mix until smooth.
  4. Pour filling into crust. Bake at 325°F for 40–50 minutes until edges set but center slightly wobbly. Cool completely.
  5. Let cool 2 hrs at room temp, then refrigerate 4 hrs or overnight. Sprinkle flaky sea salt before serving.

Nutrition

Serving: 130gCalories: 480kcalCarbohydrates: 60gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 135mgSodium: 230mgPotassium: 90mgSugar: 45gVitamin A: 850IUCalcium: 45mgIron: 1.3mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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