Salted honey custard pie turns a few familiar baking ingredients into a dessert with a golden top, creamy center and crisp pastry edge. Honey provides the main flavor, butter adds richness, and a small scattering of flaky salt makes each bite a little more interesting. There is no frosting or separate sauce to make.
This is a good pie to bake ahead of a dinner or holiday meal. The filling comes together with a whisk, but it needs time to cool and chill before slicing. Plan for about six hours from fitting the pastry to serving, with most of that time spent baking or resting.
What Makes This Honey Pie Special?
The filling has the satisfying richness of an old-fashioned custard pie, with honey taking center stage. Its baked surface ranges from golden to amber, while the inside stays smooth and softly set. A thin cornmeal addition gives the filling a little body without turning it into a cake.
The pastry gets a head start in the oven before the custard goes in. That extra step is useful with a wet filling, especially when you want the bottom to slice cleanly. A ready-to-roll crust keeps the preparation manageable; homemade dough works too, provided you allow for its separate mixing and chilling time.
Ingredients and Equipment
For the shell: use one ready-to-roll single pie crust and a 9-inch metal pie pan about 1 1/2 inches deep. Avoid a shallow frozen shell, which may not hold the filling. You will also need parchment, pie weights or dried beans, a rimmed baking sheet, a whisk and an instant-read thermometer.
For the custard: gather 1/2 cup (113 g) melted unsalted butter, 3/4 cup (150 g) granulated sugar, 1 tablespoon (9 g) fine cornmeal, 1/4 teaspoon fine salt, 1 teaspoon vanilla extract, 3/4 cup (255 g) honey, 3 large eggs, 1/2 cup (120 ml) heavy cream and 2 teaspoons apple cider vinegar.
For the finish: measure 1/2 teaspoon flaky sea salt. This is separate from the fine salt in the filling. Fine table salt sprinkled on top is much denser by volume, so keep the two kinds distinct.
Choose a mild honey, such as clover, for a rounded flavor. Stronger varieties will be more noticeable in the finished pie. Use finely ground cornmeal rather than coarse polenta, and keep the heavy cream rather than substituting milk. These choices help preserve the intended texture.
How to Make Salted Honey Custard Pie
Shape and chill. Ease the pastry into the pan without pulling it tight. Fold the edge under and crimp it, then refrigerate for 30 minutes. Heat the oven to 375°F (190°C), with a rack in the lower-middle position.
Partially blind bake. Line the cold shell with parchment and add weights, supporting the sides. Bake on a rimmed sheet for 20 minutes. Lift out the liner and weights carefully, then bake for 5–8 minutes more, until the base looks dry and the edges are lightly golden. Lower the oven to 350°F (175°C).
Mix the filling. Whisk the lukewarm melted butter with the sugar, cornmeal, fine salt and vanilla. Stir in the honey, followed by the eggs one at a time. Finish with the cream and vinegar. Mix until combined without beating the mixture foamy.
Fill and bake. Pour into the warm shell, keeping the filling at least 1/4 inch below the rim. Bake for 45–55 minutes, checking at 40 minutes. Shield the crust edge with foil if needed. Look for set outer edges and a center that moves gently together rather than sloshing. The center must also reach at least 160°F (71°C); if it still looks liquid, continue baking.
Cool, then chill. Leave the pie on a wire rack for 1 hour, then refrigerate for at least 3 hours, until cold and fully set. Cover once cold. Add the flaky salt just before serving so it keeps its delicate crunch.
Tips for Neat Slices
Do not cut the pie straight from the oven. A hot custard is too delicate to hold a tidy wedge, and the chilling time is part of the recipe. Use a sharp knife and wipe it between cuts. Eight slices make comfortable servings for this rich dessert.
The finished top does not need to look perfectly flat. A little puffing around the perimeter can settle as the pie cools. Judge doneness by the center’s movement and temperature together rather than waiting for the whole filling to become rigid.
Make-Ahead and Storage
Bake the pie the day before serving if that fits your schedule. Keep it covered in the refrigerator at 40°F (4°C) or below and use it within 3–4 days. Refrigerate within 2 hours of baking, or within 1 hour when the room is above 90°F (32°C). Do not leave it on the counter overnight.
The recipe contains wheat, milk and eggs; check your pastry label for additional allergens. Do not taste raw filling, and do not serve honey-containing foods to babies under 12 months.
Common Questions
Can I skip the salt on top? Yes. The custard will still bake the same way, but the finished flavor will be more uniformly sweet. Keep the measured fine salt in the filling.
Can I use homemade pastry? Yes. Start with dough ready to roll and add its preparation and initial chilling to your schedule.
What else belongs on a dessert table? Our Brown Butter Apple Blondies are an easy-to-portion option alongside sliced pie.
Recipe inspiration: Emily and Melissa Elsen’s salted honey pie. Technique and safety references: King Arthur Baking’s crust-prebaking guide and FDA egg safety guidance.
Printable Recipe
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Salted Honey Custard Pie
A rich honey custard pie in a partially blind-baked pastry shell, finished with a light sprinkle of flaky sea salt. Chill before slicing for a neat, creamy wedge.
Ingredients
- 1 ready-to-roll single pie crust for a 9-inch pie (homemade or refrigerated; not a shallow frozen shell)
- 1/2 cup (113 g) unsalted butter, melted and cooled until lukewarm
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon (9 g) finely ground cornmeal
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 3/4 cup (255 g) mild honey, such as clover
- 3 large eggs
- 1/2 cup (120 ml) heavy cream
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon flaky sea salt, for finishing
Instructions
- Fit the pie dough into a 9-inch metal pie pan about 1 1/2 inches deep, easing it into the corners without stretching. Fold and crimp the rim. Refrigerate the fitted shell for 30 minutes. Heat the oven to 375°F (190°C) with a rack in the lower-middle position.
- Line the chilled pastry with parchment and fill with pie weights or dried beans, supporting the sides. Set on a rimmed baking sheet and bake for 20 minutes. Carefully lift out the parchment and weights; bake for another 5–8 minutes, until the base looks dry and the edges are lightly golden. Leave the shell on its sheet. Reduce the oven to 350°F (175°C).
- Whisk the lukewarm melted butter, sugar, cornmeal, fine salt and vanilla in a bowl. Mix in the honey. Add the eggs one at a time, whisking gently after each, then mix in the cream and vinegar until evenly combined. Avoid whipping air into the filling.
- Pour the filling into the warm, partially baked shell, leaving at least 1/4 inch below the rim. Do not overfill if your pan is smaller. Carefully return the sheet and pie to the oven.
- Bake at 350°F (175°C) for 45–55 minutes, checking at 40 minutes and covering the pastry edge with foil if it is getting too dark. The top should be golden to amber, the outer filling set and the center should wobble gently as one piece rather than slosh. Verify the center reaches at least 160°F (71°C) with an instant-read thermometer. Continue baking if it is still liquid, even if it has reached that temperature.
- Cool the pie on a wire rack for 1 hour, then refrigerate for at least 3 hours, until thoroughly cold and set. Refrigerate within 2 hours of baking, or within 1 hour when the room is above 90°F (32°C). Cover once cold.
- Sprinkle the cold pie with 1/2 teaspoon flaky sea salt just before serving. Cut into 8 slices with a sharp knife, wiping between cuts. Keep covered at 40°F (4°C) or below and enjoy within 3–4 days.
Notes
Use a 9-inch metal pie pan about 1 1/2 inches deep. The cornmeal is finely ground, not coarse polenta or cornstarch. Use heavy cream, not milk. Fine salt goes in the filling; flaky sea salt finishes the pie. Times are estimates: 20 minutes active prep, up to 28 minutes blind baking, up to 55 minutes filling baking, 30 minutes crust chilling, 1 hour cooling and at least 3 hours refrigeration (about 6 hours 13 minutes total). Homemade dough preparation and its initial chilling are additional. Do not taste raw filling. Contains wheat, milk and eggs; check packaged pastry for other allergens. Do not serve honey-containing foods to children younger than 12 months.
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