Salted Honey Pie Recipe

Introduction

Salted Honey Pie is a luscious, sweet treat with a perfect balance of rich honey and a touch of flaky sea salt. This simple yet elegant dessert features a buttery crust and a smooth, creamy filling that will delight any honey lover.

Ingredients

• 1 9-inch pie crust, homemade or store-bought (blind baked)
• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup granulated sugar
• ¼ cup cornmeal (fine grind)
• ¼ teaspoon salt
• 1 tablespoon white vinegar or lemon juice
• 1 teaspoon vanilla extract
• ½ cup honey (preferably wildflower or clover)
• 3 large eggs
• ½ cup heavy cream
• Flaky sea salt (such as Maldon), to finish

Instructions

1. Step 1: Prepare the pie crust by blind baking. Chill the crust, line it with foil or parchment paper, and add pie weights. Bake at 375°F (190°C) for 12–15 minutes. Remove the weights and bake for another 5 minutes. Let the crust cool slightly.
2. Step 2: In a large bowl, whisk together the melted butter, sugar, cornmeal, salt, vinegar or lemon juice, vanilla extract, and honey until combined.
3. Step 3: Add the eggs one at a time, whisking well after each addition. Stir in the heavy cream until the mixture is smooth.
4. Step 4: Pour the filling into the pre-baked crust. Place the pie on a baking sheet for easy handling.
5. Step 5: Bake at 350°F (175°C) for 40–50 minutes until the filling is just set and slightly jiggly in the center. If the crust browns too quickly, tent it with foil to prevent burning.
6. Step 6: Cool the pie completely on a wire rack for at least 2 hours before serving.
7. Step 7: Just before serving, sprinkle the top with flaky sea salt to enhance the flavors.

Tips & Variations

• Use a wildflower or clover honey for a more complex and floral flavor.
• Blind baking the crust prevents sogginess and keeps it crisp.
• For a dairy-free version, substitute the butter with coconut oil and use coconut cream instead of heavy cream.
• Try adding a few teaspoons of finely grated lemon zest to the filling for a citrusy twist.

Storage

Store the pie covered in the refrigerator for up to 3 days. Bring it to room temperature before serving or warm it slightly in a low oven for a few minutes. Because of the honey and cream in the filling, refrigeration is important to keep the pie fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust from scratch?

Absolutely! Homemade pie crust adds a wonderful flavor and texture. Just be sure to blind bake it to prevent sogginess when adding the filling.

Why is there cornmeal in the filling?

Cornmeal helps thicken the filling and adds a subtle texture that complements the smooth honey custard.

Salted Honey Pie Recipe

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★★★★★

4.4 from 84 reviews

Salted Honey Pie is a luscious dessert combining a tender pie crust with a rich, honey-sweetened cornmeal custard filling, finished with a sprinkle of flaky sea salt for a perfect balance of sweet and savory flavors. This pie features a smooth, custardy texture with subtle notes of vanilla and a hint of tang from vinegar or lemon juice, making it a delightful treat for any occasion.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 2 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust

• 1 9-inch pie crust, homemade or store-bought (blind baked)

For the filling

• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup granulated sugar
• ¼ cup cornmeal (fine grind)
• ¼ teaspoon salt
• 1 tablespoon white vinegar or lemon juice
• 1 teaspoon vanilla extract
• ½ cup honey (preferably wildflower or clover)
• 3 large eggs
• ½ cup heavy cream

For topping

• Flaky sea salt (such as Maldon), to finish

Instructions

1. Blind bake the crust: Chill the 9-inch pie crust, then line it with foil or parchment paper. Add pie weights on top to prevent bubbling and bake at 375°F (190°C) for 12–15 minutes. Remove the weights and foil, then bake an additional 5 minutes until the crust is lightly golden. Let it cool slightly.
2. Prepare the filling: In a large bowl, whisk together melted butter, granulated sugar, cornmeal, salt, white vinegar or lemon juice, vanilla extract, and honey until fully combined and smooth.
3. Add eggs and cream: Add the eggs one at a time into the mixture, whisking thoroughly after each addition to ensure a smooth custard. Stir in the heavy cream until the filling is homogenous.
4. Fill the crust: Pour the prepared filling into the pre-baked pie crust, smoothing out the top.
5. Bake the pie: Place the pie on a baking sheet and bake at 350°F (175°C) for 40–50 minutes. The filling should be just set and still slightly jiggly in the center. If the crust browns too quickly, tent it loosely with foil to prevent burning.
6. Cool completely: Remove the pie from the oven and let it cool fully on a wire rack for at least 2 hours to allow the filling to set properly.
7. Add finishing touch: Sprinkle flaky sea salt evenly over the pie just before serving to enhance the flavors with a subtle salty crunch.

Notes

• Use a pie crust that is fully blind baked to prevent sogginess.
• For best flavor, use a high-quality honey such as wildflower or clover.
• The custard filling is best when slightly jiggly after baking and will firm up as it cools.
• Flaky sea salt adds a delightful texture contrast and enhances the honey’s sweetness.
• Store leftover pie covered in the refrigerator for up to 3 days.

Keywords: Salted Honey Pie, honey pie, sweet pie dessert, cornmeal custard pie, flaky sea salt pie