Salted Honey Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://spiceupwithsophie.com/salted-honey-pie-recipe/
