Salty Honey Custard Pie

Christmas has come and gone, which means I’ve exhausted my pecan pie repertoire and I’m ready to mix it up on the pie front.

This pie is weird. But really, really good.

Texture wise, it’s a standard custard pie, but the surface almost caramelizes into a delicious chewier top. Flavour wise, the honey makes it very sweet (not in a typical sugary sense), however this is balanced out by the sea salt sprinkled on top.

So no matter how “pie-d out” you think you are, this pie will change your mind and renew your pie palate for 2017.


  • Pie shell, crimped and frozen (see blood orange custard pie post)
  • 1/2 cup butter, melted
  • 3/4 cup sugar
  • 1 tbsp cornmeal
  • 1/2 tsp sea salt
  • 1 tsp vanilla
  • 3/4 cup honey (I used orange blossom, mix it up and see what you like)
  • 3 eggs
  • 1/2 cup heavy cream
  • 2 tsp white vinegar
  • Egg wash (1 egg mixed with 1 tsp water)
  • 1-2 tsp sea salt, for sprinkling


Preheat oven to 375F.

Mix together butter, sugar, cornmeal, salt and vanilla. Stir in honey, then add eggs one at a time, mixing well after each addition.

Add cream and vinegar and mix well.

Place the frozen shell on a baking sheet and strain the filling into the shell.  Carefully brush the crimped edges with egg wash.  

Bake for 50 minutes, rotating the pan after 30 minutes, until the edges are puffed, the centre is set and the top is golden brown.

Sprinkle with sea salt and allow to cool before serving, 2-3 hours.

Recipe adapted from Four and Twenty Blackbirds


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