Salted Honey Pie Recipe: Four and Twenty BlackbirdsABy Ashton · Updated August 23, 20264.730 reviews·Total 1 hr·Serves 8Jump to Recipe Save Pin Add to Google posted by Ashton on August 23, 2026 This salted honey pie brings a little something different to the Thanksgiving table. With a caramel-like flavor and creamy custard texture (sort of like a pumpkin pie), this honey pie recipe is sure to be a crowd-pleaser any time of year! I’ve been obsessed with this now famous salty honey pie for a couple of years — I spotted it floating around Pinterest and just knew I had to make this immediately. Who knew that a baked honey custard pie would taste SO GOOD? Imagine this: the buttery, rich custard flavor of pecan pie mashed up with the silky honey custard texture of pumpkin pie. If that doesn’t scream Thanksgiving table, then I don’t know what does! That first bite is seriously next-level, you guys. It’s right up there with my favorite pies of all time, and trust me, I’ve eaten enough pie to have opinions. 🍯 If you love honey-forward desserts, you are going to absolutely lose it over this one. We’re talking dreamy, gooey, creamy custard filling with a crackly flaky sea salt finish. Be still my heart! Ingredients for This Honey Custard Pie Here’s what you’ll need to pull together this delicious pie. A couple of things to keep in mind before you start shopping: always use room temperature eggs and dairy for the best texture in custard pies like this one, and don’t skimp on the honey quality — it really is everything here. Grab your large bowl and let’s get to it! You’ll need: a prepared pie crust (two if you want a braided edge!), unsalted butter, brown sugar, cornstarch, heavy cream, raw honey or wildflower honey (more on that below!), large eggs plus extra egg yolks, apple cider vinegar, white vinegar or lemon juice, vanilla extract, kosher salt, and flaky sea salt for that gorgeous finish. Also grab parchment paper, pie weights, and a rimmed baking sheet for blind baking. That’s basically it — simple ingredients, absolutely ah-mazing results! Tips and Notes for the Best Salted Honey Pie A few things I’ve learned making this salted honey pie that’ll save you so much stress! First, quality honey is EVERYTHING here. I love Bee Harmony Honey — it has the most gorgeous honey flavor and I literally can’t even with how good it makes this pie taste. You can also use raw honey or wildflower honey for a slightly earthier, more complex flavor. If you’ve ever seen the Twenty Blackbirds Pie Book, their honey pie recipe is the inspiration behind a lot of variations floating around — and honestly, it’s genius. Orange blossom honey gives the most delicate, dreamy result. A small drizzle of honey over the top right before serving? Absolutely stunning. 🐝 Also inspired by the salted honey pie from the Four and Twenty Blackbirds bakery in New York, this pie has taken over pie season in the best possible way. Last year I made it twice in one month and had zero regrets. The Crust — Flaky and Buttery Every Time You can totally use a frozen pie shell or prepared pie crust if you’re short on time — zero judgment here, friend! But if you want to make your own butter pie crust, I have THREE super-easy options: Buttermilk Pastry Pie Crust, Easiest All-Butter Pie Crust, or No Rolling Press-in-the-Pan Pie Crust. For a proper buttery crust, start with cold butter cut into chunks and pulse in your food processor with your flour mixture until it resembles coarse crumbs. Add cold water — I use a tablespoon or two of the ice water mixture at a time — until it just comes together. Press your pie dough onto a lightly floured surface with a rolling pin and transfer to your 9-inch pie pan or pie plate. Pre-bake the bottom of the crust using pie weights and parchment paper on a solid baking sheet — that’s blind baking, and it’s the hardest part but SO worth it for a crisp, golden brown base. Set your oven to the lower third of the oven position and bake until deep golden. Brush the edges of the pie crust with egg wash for a gorgeous finish. And if the edges start to over-brown, just tent them with aluminum foil — good luck trick right there! Making the Custard Filling The custard filling is where the magic happens, you guys! Brown your unsalted butter in a small pan over medium low heat, swirling until it smells nutty and golden — those toasty milk solids are what give this honey custard pie its incredible caramel-like depth. Pour the melted butter into your large bowl over the brown sugar and whisk until it forms a thick paste. Then add your honey, heavy cream, egg yolks, and large eggs, whisking everything together until it’s silky smooth. Stir in vanilla extract (or even vanilla paste if you have vanilla beans on hand — fancy!), a pinch of sea salt flakes, and your apple cider vinegar. Pass the custard filling through a fine-mesh sieve for the smoothest possible pour. Pour it right into your pre-baked pie shell or baked tart shell and place it in the center of the oven on a rimmed baking sheet — that’s your solid baking sheet doing double duty to catch any drips! The entire pie bakes until just set with a slight wobble. For more honey-forward baking ideas, check out my Honey Apple Pie Recipe or these gorgeous Lavender Cupcakes with Honey Lemon Frosting! Can We Talk About the Best Pies for Pie Season? It is absolutely that time of year when you need a killer lineup of the best pies ready to go. This salted honey pie holds its own right next to a classic salted caramel apple pie or even a pumpkin pie — it’s that good. I literally cannot pick just one! If you’re building out your holiday spread, you should absolutely browse my Delicious Holiday Pies guide for a full roundup of the most drool-worthy options. I also love serving this alongside a Cranberry Brie Mini Pies platter — the sweet and savory combo is everything. Can we talk about how obsessed I am with this time of year?! Pie season is real and I am here for every single second of it. 🥧 Serving and Storing This Delicious Pie Be sure to chill this pie completely on a wire rack before slicing — it’s a great recipe to make the night before so it can set up properly. Custard pies like this one slice SO much better when fully chilled, and the flake sea salt on top gets this gorgeous crystalline look that makes the whole thing look bakery-worthy. I literally can’t even stress this enough. This honey pie recipe uses no tree nuts, so it’s a lovely alternative to pecan pie for guests with allergies. Finish with a pinch of flaky sea salt right before serving for that wow factor. Whether you’re using a tart tin, an inch pie dish, or a standard 9-inch pie pan — even fitting into a tart tin as a baked tart shell works beautifully here — this pie absolutely delivers. And whether it’s gracing your Thanksgiving table this year or just satisfying a random Tuesday craving, you have to make this. It is a complete moment. Now go! 💛 Salted Honey Custard Pie Yield: 8 Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Save this recipe for later: Save Pin Add to Google This Salted Honey Custard Pie brings a little something different to the Thanksgiving table. With a caramel-like flavor and creamy texture (sort of like a pumpkin pie), this recipe is sure to be a crowd-pleaser this year! Print Ingredients pie crust, prepared, unbaked 1/2 cup (1 stick) butter, melted 1/2 cup granulated sugar 1 tablespoon cornstarch 1/2 teaspoon salt 2 teaspoons pure vanilla extract 3/4 cup Bee Harmony Honey 3 large eggs 1/2 cup heavy cream 2 teaspoons apple cider vinegar Instructions Preheat the oven to 375ºF. Press the pie crust into a deep-dish pie dish. Whisk together the remaining ingredients. Pour the filling into the pie crust. Bake for 50-55 minutes. Let cool at room temperature for 3-4 hours and then keep chilled until ready to serve. Optional: sprinkle the top with sea salt before serving.
