Salted Honey Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Fill the crust: Pour the prepared filling into the pre-baked pie crust, smoothing out the top.
- 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.
- 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.
- 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
Find it online: https://platedbyemma.com/salted-honey-pie-recipe/
