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Salted Honey Pie with golden crust, creamy filling, and glossy honey topping on a speckled plate.

Salted Honey Pie

A silky, sweet-and-salty custard pie inspired by Four & Twenty Blackbirds’ famous Salted Honey Pie. Honey, cream, and a hint of vinegar come together for a golden filling that’s smooth, rich, and perfectly balanced by flaky sea salt.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Honey pie origin, Salted honey chess pie recipe, Salted honey custard pie, Salted Honey Pie, Salted honey pie Four and Twenty Blackbirds, Salted honey pie history, Salted honey pie near me, What is a honey pie
Prep Time: 30 minutes
Cook Time: 55 minutes
Chill Time: 3 hours
Total Time: 4 hours 25 minutes
Servings: 8 slices
Calories: 420kcal
Cost: $11

Equipment

  • 1 9-inch pie pan (glass or metal both work)
  • 1 Rolling pin (or wine bottle in a pinch)
  • 2 Mixing bowls (large and medium)
  • 1 Whisk (for combining filling)
  • 1 set Measuring cups and spoons
  • 1 Parchment paper (for blind baking)
  • 1 set Pie weights or dried beans (prevents crust puffing)

Ingredients

For the Pie Crust

  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon sugar - optional
  • ½ cup cold butter - cut into cubes
  • 3–4 tablespoons ice water - add gradually

For the Honey Filling

  • ¾ cup good honey - local or high-quality preferred
  • ¾ cup heavy cream
  • ½ cup whole milk
  • 4 large eggs
  • ¼ cup sugar
  • 3 tablespoons melted butter
  • 1 tablespoon apple cider vinegar - balances sweetness
  • 1 teaspoon vanilla extract
  • 1½ teaspoons flaky sea salt - divided

For Serving

  • extra flaky sea salt - for topping
  • whipped cream - optional

Instructions

  • Combine flour, salt, and sugar in a bowl. Cut in cold butter until mixture looks sandy with pea-sized pieces. Add ice water gradually until dough forms. Wrap and chill for at least 30 minutes.
  • Preheat oven to 425°F. Roll out chilled dough into a 9-inch pie pan, trim and crimp edges, and poke holes in the bottom. Line with parchment paper, add pie weights, and bake for 15 minutes.
  • Remove parchment and weights. Bake another 10 minutes until lightly golden. Reduce oven temperature to 325°F and let crust cool slightly.
  • Whisk honey, cream, milk, eggs, sugar, melted butter, vinegar, vanilla, and 1 teaspoon of flaky salt together until smooth and fully combined.
  • Pour filling into warm crust. Sprinkle remaining ½ teaspoon flaky salt over top. Bake at 325°F for 45–55 minutes, until edges are set and the center still jiggles slightly.
  • Cool pie at room temperature for at least 2 hours, then refrigerate another 2 hours until fully set.
  • Sprinkle with extra flaky salt before serving. Serve cold or at room temperature with whipped cream if desired.

Notes

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

Nutrition

Serving: 1slice | Calories: 420kcal | Carbohydrates: 45g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 175mg | Sodium: 320mg | Potassium: 115mg | Sugar: 38g | Vitamin A: 950IU | Calcium: 60mg | Iron: 1.2mg