Salted Honey Pie Recipe

Introduction

Salted Honey Pie is a delightful dessert featuring a rich, silky honey filling with a hint of salt to balance sweetness. Its crisp crust and luscious center make it a perfect treat for any occasion.

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, add pie weights, and bake at 375°F (190°C) for 12–15 minutes. Remove the weights and bake for another 5 minutes. Let it cool slightly.
2. Step 2: In a large bowl, whisk together melted butter, granulated 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. Then stir in the heavy cream until the mixture is smooth.
4. Step 4: Pour the filling into the pre-baked pie crust. Place the pie on a baking sheet to catch any drips.
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: Allow the pie to cool completely on a wire rack for at least 2 hours before serving.
7. Step 7: Just before serving, sprinkle the surface with flaky sea salt to enhance the honey flavor.

Tips & Variations

• Use room temperature eggs and cream to help create a smooth, even filling.
• Don’t skip blind baking the crust; it prevents sogginess and keeps your crust crisp.
• For a bright citrus note, substitute white vinegar with fresh lemon juice.
• Choose high-quality honey such as wildflower or clover for the best flavor depth.
• If you prefer, top with toasted nuts for added texture and flavor contrast.

Storage

Wrap the pie tightly and refrigerate any leftovers for up to 4 days. To serve, enjoy chilled or allow it to come to room temperature. Reheating is not recommended, as it may affect the texture of the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade pie crust?

Yes, homemade pie crust works wonderfully and can add extra flavor and texture. Just be sure to blind bake it properly to keep it crisp.

What can I substitute for cornmeal?

If you don’t have cornmeal, you can try finely ground polenta or a small amount of ground almonds for a similar texture, though the flavor will slightly differ.

Salted Honey Pie Recipe

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★★★★★

4.6 from 50 reviews

Salted Honey Pie is a luscious dessert featuring a crisp, pre-baked pie crust filled with a smooth, sweet honey custard, delicately enhanced with a touch of salt and a hint of tang from vinegar or lemon juice. Finished with a sprinkle of flaky sea salt, this pie offers a perfect balance of rich sweetness and subtle savory notes.

• Author: Logan
• 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 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 to prevent bubbling, and bake at 375°F (190°C) for 12–15 minutes. Remove the weights and foil, then bake for another 5 minutes until the crust is lightly golden. Allow it to 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 the mixture is smoothly combined.
3. Add Eggs and Cream: Crack the eggs into the filling one at a time, whisking well after each addition to ensure a smooth texture. Then stir in the heavy cream until the filling is fully incorporated and smooth.
4. Fill the Crust: Pour the prepared filling evenly into the pre-baked pie crust. Place the pie on a baking sheet to catch any drips.
5. Bake the Pie: Bake at 350°F (175°C) for 40–50 minutes. The filling should be just set and slightly jiggle in the center when done. If the crust begins to brown too quickly, tent it loosely with foil to prevent burning.
6. Cool the Pie: Remove the pie from the oven and cool completely on a wire rack for at least 2 hours to allow the filling to set properly.
7. Finish with Salt: Just before serving, sprinkle the top generously with flaky sea salt such as Maldon for a perfect salty-sweet contrast.

Notes

• Use room temperature eggs and cream for a smoother, creamier filling.
• Don’t skip blind baking the crust to ensure it stays crisp and avoids sogginess.
• Allow the pie to cool fully before slicing to maintain the custard’s structure and prevent it from running.
• Choose a high-quality honey like wildflower or clover for the best flavor profile.
• White vinegar and lemon juice are interchangeable; both add brightness to the filling.
• Store leftovers wrapped tightly in the refrigerator for up to 4 days.

Keywords: salted honey pie, honey pie recipe, flaky sea salt pie, cornmeal honey pie, sweet pie dessert, homemade honey custard pie