Salted Honey Pie Delight (Printable Version)

Luscious honey custard in a buttery crust, finished with flaky sea salt for balanced sweet and salty flavor.

# What You'll Need:

→ Crust

01 - 1 pie crust (store-bought or homemade), for an 8-inch or 9-inch pie pan

→ Filling

02 - 4 large egg yolks, lightly beaten
03 - 2 ½ cups heavy whipping cream
04 - ⅔ cup packed light brown sugar
05 - ⅓ cup cornstarch, sifted
06 - ½ teaspoon salt
07 - ½ cup honey
08 - 2 teaspoons vanilla extract

→ Garnish

09 - Flaky sea salt, for sprinkling

# Steps to Follow:

01 - Place the pie crust into an 8-inch or 9-inch pie pan, gently pressing it into the edges. Chill in the refrigerator while you prepare the filling. Preheat the oven to 375°F (190°C).
02 - In a medium saucepan over medium heat, whisk together the heavy cream, brown sugar, cornstarch, and salt. Stir constantly until the mixture thickens and just begins to boil, about 5–7 minutes.
03 - In a small bowl, slowly whisk about ½ cup of the hot cream mixture into the beaten egg yolks to temper. Gradually whisk the tempered yolks back into the saucepan with the remaining cream mixture, stirring until smooth.
04 - Remove the saucepan from heat. Stir in the honey and vanilla extract until fully incorporated.
05 - Pour the custard filling into the chilled pie crust, smoothing the top.
06 - Bake for 40–45 minutes, or until the filling is golden and set around the edges, but still slightly jiggly in the center.
07 - Remove from the oven and let the pie cool on a wire rack to room temperature. Refrigerate for at least 3 hours, or until fully set.
08 - Just before serving, sprinkle generously with flaky sea salt for a sweet-and-salty finish. Slice and enjoy.

# Additional Tips::

01 -
  • Uses simple ingredients you probably already have at home
  • No electric mixer required just whisk and stir
  • Balanced sweet and salty flavor makes it unique and memorable
  • Looks impressive but the technique is straightforward
  • Chills well so you can make it ahead for gatherings
02 -
  • Sweet and salty balance means the pie never feels too rich
  • Honey makes this custard pie extra creamy and fragrant
  • Easy to make ahead and perfect for entertaining
  • High in protein from eggs and cream
03 -
  • Let the pie cool completely at room temperature to avoid condensation that could make the crust soggy
  • Always sift your cornstarch for a perfectly creamy filling without lumps
  • Be generous but gentle with the flaky sea salt for a beautiful finish that does not overwhelm

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