Salted Honey Pie Recipe

Introduction

Salted Honey Pie is a delightful balance of sweet and salty flavors with a rich, creamy texture. This dessert features a tender, flaky crust filled with a luscious honey custard, finished with a sprinkle of flaky sea salt to enhance its complexity. Perfect for a special treat or any time you crave a comforting pie.

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, then line it with foil or parchment paper and fill with pie weights. Bake at 375°F (190°C) for 12–15 minutes. Remove the weights and foil, then 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 well combined.
3. Step 3: Add the eggs one at a time, whisking thoroughly after each addition. Stir in the heavy cream until the filling is smooth.
4. Step 4: Pour the filling into the pre-baked crust and place the pie on a baking sheet.
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 loosely with foil.
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 wildflower or clover honey for a more complex, floral sweetness.
• Blind bake the crust carefully to avoid a soggy bottom.
• For a citrus twist, substitute lemon juice for the vinegar and add a teaspoon of lemon zest to the filling.
• If you prefer a less pronounced salt flavor, sprinkle lightly with flaky sea salt or omit entirely.

Storage

Store leftover Salted Honey Pie in the refrigerator, covered loosely with foil or plastic wrap. It will keep well for up to 3 days. Before serving, bring to room temperature or warm slightly for best flavor. Avoid freezing, as the custard filling may change texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, a store-bought crust works well for this recipe, especially if you blind bake it properly to ensure a crisp base.

What’s the purpose of the vinegar or lemon juice in the filling?

The vinegar or lemon juice adds a subtle brightness that balances the sweetness and enhances the flavor complexity of the pie.

Salted Honey Pie Recipe

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4.9 from 101 reviews

Salted Honey Pie is a delightfully sweet and slightly savory dessert featuring a buttery crust filled with a rich honey custard enhanced by cornmeal for texture and finished with a sprinkle of flaky sea salt. This classic pie combines the floral sweetness of honey with a subtle hint of acidity from vinegar or lemon juice, creating a balanced and indulgent treat perfect for any occasion.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 2 hours 15 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 fine ground cornmeal
• 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: Preheat your oven to 375°F (190°C). Chill your pie crust, then line it with foil or parchment paper and fill with pie weights or dried beans. Bake for 12–15 minutes, then remove weights and foil and bake for an additional 5 minutes. Allow the crust to cool slightly before adding the filling.
2. Prepare the filling: In a large bowl, whisk together the melted, slightly cooled butter, granulated sugar, fine cornmeal, salt, white vinegar or lemon juice, vanilla extract, and honey until well combined.
3. Add eggs and cream: Incorporate the eggs one at a time into the honey mixture, whisking well after each addition to ensure smoothness. Stir in the heavy cream until the custard is fully blended.
4. Fill the crust and bake: Pour the prepared filling into the pre-baked pie crust. Place the pie on a baking sheet to catch any drips and bake at 350°F (175°C) for 40–50 minutes. The pie is done when the filling is just set and barely jiggly in the center. If the crust begins to brown too quickly, tent it with foil to prevent over-browning.
5. Cool the pie: Remove the pie from the oven and transfer it to a wire rack. Let it cool completely for at least 2 hours to allow the filling to set properly.
6. Add finishing salt and serve: Just before serving, sprinkle the top of the pie with flaky sea salt such as Maldon, to provide a beautiful contrast and enhance the flavors.

Notes

• Using a fine ground cornmeal is essential for a smooth texture in the filling.
• Blind baking the crust helps prevent it from becoming soggy once the filling is added.
• If you prefer a more pronounced tang, lemon juice can be used instead of vinegar.
• The pie should be fully cooled before cutting to maintain clean slices.
• Store any leftovers covered in the refrigerator for up to 3 days.
• Flaky sea salt is crucial for the final topping to provide the right texture and bursts of saltiness.

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