There’s something magic about a warm slice of Salted Honey Pie slipping under a napkin’s edge, honey-scented steam rising as you pull it out. I’ve baked this pie over a dozen times, and each test taught me something new—like how a quick chill of the unbaked crust (my prep note) stops it from shrinking, or why a gentle swirl of flaky salt just as it emerges from the oven makes the flavors sing. Let’s dive in.
Why You’ll Love Salted Honey Pie
- A dance of sweet honey and salty crystals on your tongue
- Silky-smooth filling that’s tender with slight bite
- Golden, flaky crust that crackles as it cools
- Heritage note: honey pies trace back to rural American kitchens
A Little Background
It started last winter, experimenting with honey harvested from my brother’s hives. My first attempt scorched the mixture—lesson learned: medium heat only—and that cooking note led to a gently simmered filling every time thereafter. By spring, I had a go-to dessert that felt both nostalgic and new.
Key Ingredients for Salted Honey Pie
- Honey (3/4 cup): Provides fragrant sweetness―choose a runny, floral variety.
- Unsalted butter (1/2 cup): Adds richness; cut into pieces so it melts evenly.
- Brown sugar (1/4 cup): Deepens flavor; pack firmly.
- Eggs (2 large): Bind and set the filling; bring to room temperature.
- Heavy cream (1/2 cup): Creates silky texture; full-fat is best.
How to Make Salted Honey Pie
- Preheat oven to 350°F (175°C). Place a 9-inch unbaked crust on a baking sheet and chill for 10 minutes.
- In a saucepan over medium heat, melt butter, honey, and brown sugar. Whisk for 2 minutes until mixture glistens and sugar dissolves.
- In a bowl, beat eggs lightly. Slowly whisk in hot honey mixture to temper eggs. Stir in cream and ½ teaspoon salt until glossy.
- Pour filling into chilled crust, sprinkle with flaky sea salt, then bake 35 minutes until the center jiggles slightly and edges turn golden.
Pro Tips & Troubleshooting
- Temper eggs slowly to avoid scrambled bits—this technique note came after my second test yielded curdles.
- If your filling cracks, you likely baked too long; pull it when it still has a gentle wobble.
- For a seasonal twist, stir in a pinch of cinnamon or a teaspoon of orange zest.
- To double the recipe, use two crusts and divide filling equally; bake each on its own sheet.
Storage & Make-Ahead Guide
Store covered in the fridge up to 3 days; after day two, I noticed the crust soften (my storage note). For freezer: wrap slices in foil, freeze up to 1 month. Thaw in fridge overnight. Always cool completely before covering to prevent sogginess.
Serving Suggestions
Serve slightly chilled with whipped cream or a dollop of Greek yogurt and a sprinkle of toasted nuts for crunch. Pair with strong coffee or a herbal tea to balance the sweetness.
Frequently Asked Questions
- How long does Salted Honey Pie last in the fridge? Answer: Stored in an airtight container, it stays fresh for up to 3 days.
- Can I make Salted Honey Pie ahead of time? Answer: Yes—bake fully, cool, then refrigerate for up to 2 days before serving.
- Why did my Salted Honey Pie filling crack? Answer: Overbaking causes cracks; remove when center still wobbles.
- What’s the best honey to use in Salted Honey Pie? Answer: A light, floral honey (wildflower or clover) works beautifully.
- Can I use a gluten-free crust? Answer: Absolutely—swap in your favorite 9-inch gluten-free dough with no other changes.
- How do I reheat Salted Honey Pie slices? Answer: Warm gently at 300°F (150°C) for 5 minutes or microwave on low for 15 seconds.
Final Thoughts
Salted Honey Pie remains one of my top picks for a cozy evening dessert. I love it with creamy yogurt on top, fork in hand, candlelight flickering. Give it a whirl, tweak it with your favorite honey, and don’t forget to share a photo of your golden slice—I can’t wait to see your take!
More Recipes You’ll Love
- Sweet Potato Pie – a cozy custard sibling to this honey pie
- No-Bake Lemon Pie – a bright, tangy no-bake contrast to the rich filling
- Gooseberry Pie – a fruit-forward take on tart and sweet flavors
- Peach Pie Cruffins – a flaky, seasonal twist for brunch spreads
Salted Honey Pie
Ingredients
Pie Crust
- 1 (9-inch) deep dish pie crust unbaked
Honey Filling
- 0.5 cup unsalted butter
- 0.75 cup honey
- 0.25 cup brown sugar packed
- 2 large eggs lightly beaten
- 0.5 cup heavy cream
- 0.5 teaspoon kosher salt plus more for sprinkling
Instructions
Pie Crust
- Preheat oven to 350°F (175°C). Place the unbaked pie crust on a baking sheet, line with foil and pie weights, and bake for 15 minutes. Remove foil and weights and bake 5 more minutes until the crust is lightly golden.1 (9-inch) deep dish pie crust
Honey Filling
- In a medium saucepan over medium heat, melt the butter, honey, and brown sugar, whisking for 2 minutes until the sugar dissolves.0.5 cup unsalted butter, 0.75 cup honey
- Remove from heat, gradually whisk in the beaten eggs to temper, then stir in the heavy cream and kosher salt until the mixture is smooth.0.25 cup brown sugar, 2 large eggs
- Pour the filling into the baked crust, sprinkle with additional kosher salt, and bake for 25 minutes until the filling is set and the edges are lightly golden.2 large eggs
- Allow the pie to cool for 10 minutes before slicing and serving.