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Salted honey pie with golden flaky crust and flaky salt topping — Texas dessert recipe

Salted Honey Pie

A silky Southern custard pie made with golden honey, cream, eggs, and flake salt baked in a buttery blind-baked crust. The salt is the secret ingredient that amplifies the honey flavor rather than making the pie taste salty. Best served day-of for ideal texture.
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Prep Time 30 minutes
Cook Time 55 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

Crust
  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter very cold, cut into cubes
  • 0.5 cup ice water use just enough to bring dough together
  • 1 tsp salt
Filling
  • 1.5 cups honey your favorite variety
  • 0.5 cup heavy cream
  • 4 tbsp unsalted butter
  • 3 large eggs lightly beaten
  • 0.5 tsp flake salt or more to taste
  • 1 tsp vanilla extract optional

Method
 

  1. Make the crust: combine flour and salt in a large bowl. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together.
  2. Form dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat oven to 375°F (190°C). Roll out dough on a lightly floured surface to 1/8-inch thickness. Transfer to a 9-inch pie plate and crimp the edges.
  4. Blind bake the crust: line with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and bake 5 more minutes. Reduce oven to 325°F (165°C).
  5. Make the filling: heat honey, cream, and butter in a saucepan over medium heat until butter melts and everything is combined. Remove from heat and cool slightly.
  6. Gradually whisk the warm honey mixture into the beaten eggs. Add flake salt and vanilla extract.
  7. Pour filling into pre-baked crust. Bake at 325°F for 30-40 minutes, until edges are set but center still has a 2-inch wobble.
  8. Remove from oven and cool completely on a wire rack. The filling will firm up as it cools. Slice and serve.

Notes

The pie is done when the edges are set but the center still has a 2-inch wobble — it firms up as it cools. Best served day-of as honey is hygroscopic. Store covered at room temperature for up to 1 day or refrigerate for up to 3 days. Use Texas wildflower or mesquite honey for best flavor.