Honey Custard Pie – Silky, Sweet, and Perfectly Balanced

There’s a quiet kind of joy in baking something simple and deeply satisfying.

For me, this Honey Custard Pie is exactly that.

It’s the kind of dessert that doesn’t need frosting or frills—it wins you over with pure flavor, a silky smooth filling, and a flaky, golden crust.

I often bake it when I want something nostalgic yet elegant, a pie that tastes like home but feels like something special.

Why You’ll Love This Recipe

Incredible texture – The custard is smooth, creamy, and never grainy.

Honey-forward flavor – Subtly sweet and warm, with caramel notes from the brown sugar.

No special tools needed – Just a saucepan, a whisk, and a bit of love.

Perfect make-ahead dessert – Chill and serve when ready.

Salted-sweet balance – The sea salt topping cuts through the richness.

Crowd-pleasing but elegant – Easy to make, stunning to serve.

What You’ll Need (Ingredient Highlights)

Pie crust – Store-bought or homemade, as long as it’s buttery and flaky.

Heavy cream – The custard base needs full-fat cream for richness.

Brown sugar – Adds depth and that caramel undertone.

Cornstarch – Thickens the custard gently without eggs alone.

Honey – The star of the show! Use good quality for best flavor.

Vanilla extract – Brings warmth and depth to the filling.

Flaky sea salt – A final sprinkle makes the pie unforgettable.

Pro Tips Before You Start

Don’t skip chilling the crust – A cold crust holds its shape better.

Stir constantly when cooking cream – It helps prevent lumps.

Temper the eggs slowly – This keeps your custard silky and smooth.

Let it cool fully before slicing – The custard continues to firm as it sets.

Use a deep pie dish – Especially if you’re using homemade crust.

How to Make Honey Custard Pie

Step 1: Prepare Your Crust
Place the pie crust into a deep 8-inch or 9-inch pie pan.

There’s no need to pre-bake.

Chill it in the fridge while you prepare the filling—this helps it bake evenly and prevents shrinkage.

Step 2: Make the Cream Mixture
In a medium saucepan, combine the heavy whipping cream, brown sugar, cornstarch, and salt.

Set the pan over medium heat and stir constantly until the mixture comes to a boil.

You’ll notice it thickening slightly as it heats.

Keep stirring to avoid clumps.

Step 3: Temper the Egg Yolks
In a separate bowl, lightly beat the egg yolks.

Slowly ladle a bit of the hot cream into the yolks while whisking constantly.

Add more cream gradually until the yolks are warm and smooth.

Step 4: Combine Everything
Return the tempered egg mixture to the saucepan with the rest of the cream.

Stir to combine, then add the honey and vanilla extract. Mix until smooth.

The filling will be pale golden and slightly thick.

Step 5: Fill the Crust
Remove the chilled pie crust from the fridge.

Pour the custard mixture into it and smooth the top gently.

The mixture should be warm, not hot.

Step 6: Bake the Pie
Preheat your oven to 375°F (190°C).

Place the pie on the center rack and bake for 40–45 minutes.

The edges will be golden and the filling slightly puffed, with a gentle jiggle in the center.

Step 7: Cool and Chill

Allow the pie to cool at room temperature until no longer warm to the touch.

Then refrigerate for at least 3–4 hours (or overnight) until fully set.

This gives the custard time to thicken into that perfect sliceable texture.

Step 8: Finish with Sea Salt

Before serving, sprinkle the top with flaky sea salt.

The salt balances the honey’s sweetness and adds a delicate crunch.

Step 9: Slice and Serve

Slice into 8–10 pieces and serve chilled.

Each bite is silky, sweet, and just a little salty—the kind of pie that makes you pause and smile.

What to Serve It With

Fresh berries – A bright, tart contrast.

Whipped cream – For added softness.

Hot tea or coffee – Balances the richness.

Salted caramel drizzle – For extra indulgence.

A crisp white wine – If you’re serving it for a dinner party.

Variations / Substitutions

Maple syrup instead of honey – A woodsy, fall-inspired variation.

Coconut cream for dairy-free – Works surprisingly well for a tropical twist.

Add a bit of citrus zest – Lemon or orange zest brightens the custard.

Use a shortbread crust – For a crunchy cookie-like base.

Make mini pies – Use tart pans for individual servings.

Storage & Leftovers

Refrigerator – Store covered for up to 4 days.

Freezing not recommended – The custard may separate.

Serve chilled – Straight from the fridge for best texture.

Reheat? – Not necessary—this pie is best cold.

FAQs

Can I use milk instead of heavy cream?
No, the fat in heavy cream is essential for the pie’s silky texture.

What kind of honey should I use?
Use a mild-flavored, good-quality honey—avoid anything too dark or strong.

Do I need to blind bake the crust?
Nope! Chilling the crust before baking is enough to prevent sogginess.

Can I make it ahead?
Absolutely. It’s perfect for baking a day in advance and chilling overnight.

How do I know it’s done baking?
The edges will be set and slightly golden, and the center will still jiggle slightly.

Why use flaky sea salt?
It adds texture and enhances the sweetness—skip it if you want a more classic version.

Can I use store-bought crust?
Definitely! Just choose a good-quality one and chill it before use.

Final Thoughts

This Honey Custard Pie is everything I love about simple baking—soft, creamy filling, a crisp crust, and flavors that feel warm and honest.

It’s humble but elegant, sweet but not too sweet, and perfect for sharing (though I won’t blame you if you keep it all for yourself).

It’s a pie I turn to again and again, not just because it’s delicious, but because it reminds me how good baking can feel when it’s slow, intentional, and full of love.