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You’ve never tasted anything like this Salt & Honey Pie. It is the most rich, decadent, and downright delicious dessert that is perfect for the holidays.

a slice of salt and honey pie
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A close up of a salt & honey pie

This pie is unlike anything you’ve ever had. Its as rich and sweet as a decadent pecan pie and the filling has a similar texture, but the taste is extraordinarily unique. If you’ve never paired salt with honey, its a force to be reckoned with. Only salt can balance out the incredible sweetness that honey delivers.

a salt and honey pie on a dish

If you’re looking for a pie that’s different from your traditional go-tos that will not only impress your guests, but will leave them begging for the recipe – this is your pie. Enjoy!

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Salt and Honey Pie

Prep20 minutes
Cook45 minutes
Total1 hour 5 minutes
Servings 12 servings
You’ve never tasted anything like this Salt & Honey Pie. It is the most rich, decadent, and downright delicious dessert that is perfect for the holidays.

Ingredients 

Crust:

Filling:

  • 1 1/2 cups cups of sugar
  • 3/4 cup honey
  • 1/4 cup milk powder
  • 1/4 cup freeze dried corn powder
  • 1 teaspoon kosher salt or 1⁄2 teaspoon of sea salt
  • 1/2 vanilla bean pod
  • 1 cup butter, melted
  • 3/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • 8 egg yolks
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Instructions 

  • To make the crust, combine all of the dry ingredients in a mixing bowl. Combine the wet in a second bowl. Add the wet to the dry all at once, and toss together with a fork or rubber spatula until combined. Press the mixture into desired pie pan (9­-10 inches). Bake the pie crust with pie weights and parchment for 20 minutes at 350 degrees.
  • To make the filling, combine the sugar, honey, milk powder, freeze dried corn powder, salt, and vanilla bean pod in a stand mixer with the paddle attachment on low speed. Add the melted butter in 2 additions. Scrape the bowl well – the scraping will allow the finished pie to fully mix.
  • In a separate bowl combine the heavy cream, vanilla, and egg yolks. Add this combination of liquid ingredients in two additions. Scrape the bowl well. Mix one last time to make sure the mixture is fully homogeneous. If the mixture has a texture like it’s “broken”, that’s fine, the overall viscosity must be consistent, however. If you’ve been a lazy-­scraper in the early stages you’ll regret it at this point.
  • Fill the pie crust to the brim. Bake at 350 degrees for aproximately 40 minutes for a 9 inch pie or 45­-48 minutes for a 10 inch. If your pie is 9 inches, you may have some filling leftover. The pie also will appear jiggly even when it’s done. Cool completely before serving, some prefer room temperature, some prefer chilled. Either way, Enjoy!

Notes

recipe adapted from Momofuku Milk Bar

Nutrition

Calories: 504kcal, Carbohydrates: 57g, Protein: 4g, Fat: 29g, Saturated Fat: 18g, Cholesterol: 194mg, Sodium: 546mg, Potassium: 99mg, Sugar: 44g, Vitamin A: 890IU, Vitamin C: 0.4mg, Calcium: 63mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

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23 Comments

  1. I’d like to make this for someone who loves honey but doesn’t like custard/gags at egg taste (like Boston creme or mayo). With all the egg yolks, and the mention of the wobble, I was wondering if this came out with a sort custards taste? Thanks! 🙂

  2. Just read the recipe…don’t want to sound stupid…but I’m assuming you remove the vanilla pod at some point… please let me know..I have only scrapped the pod before…is that what you mean…I can’t imagine the actual pod tastes very good…sorry if this is a dumb question…thanks

  3. Made this pie today. One thing I want to mention for the benefit of others who may not know like me .. if you think its starting to burn, do not cover it with foil because the foil takes the beautiful brown top off with it. UGH.. BUT having said that.. this pie is DELISH!!!!!!!!!!! Thank you for sharing the recipe

  4. This looks so amazing, I have to try making it. I am anticipating having trouble finding the freeze dried corn powder. Do you think corn meal might work instead?
    Thanks!

    1. 5 stars
      Did you try it? I found freeze dried corn on amazon.. I’m thinking of buying it and tossing it in the food processor?!

    1. Hi Missy, I usually don’t use sugar substitutes so I can’t give you the best answer. Sorry, Krissy

  5. I didn’t have (or order in time) freeze dried corn powder, so I used about half the amount (why half? just a guess, really) of corn starch. Having never made this before, I don’t have a basis for comparison, but I will say mine came out quite tasty. Thanks for the recipe!