Salted Honey Pie Recipe

Introduction

Salted Honey Pie is a luscious and unique dessert that combines the rich sweetness of honey with a touch of flaky sea salt for a perfect balance of flavors. This smooth, creamy pie with a tender cornmeal-infused filling and flaky crust is sure to impress both family and guests.

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 well combined.
3. Step 3: Add the eggs one at a time, whisking thoroughly after each addition. Stir in the heavy cream until the mixture is smooth.
4. Step 4: Pour the filling into the pre-baked crust and 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 barely jiggly in the center. If the crust starts to brown 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 top with flaky sea salt to enhance the flavors.

Tips & Variations

• Using a wildflower or clover honey adds a subtle floral note, but feel free to experiment with different honey varieties for unique flavors.
• For an extra crunchy crust, brush the blind-baked crust with a beaten egg white before adding the filling.
• If you prefer a less sweet pie, reduce the granulated sugar slightly or add more flaky sea salt on top.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. The texture will firm up when chilled. To serve, allow the pie to come to room temperature or warm gently in a low oven for 5–10 minutes. Avoid reheating too long to preserve the smooth custard texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust for this recipe?

Yes, a store-bought pie crust works well. Be sure to blind bake it as instructed to prevent a soggy bottom and ensure a crisp crust.

What can I substitute for cornmeal in the filling?

If you don’t have cornmeal, you can substitute with an equal amount of finely ground almond flour or all-purpose flour. This will slightly change the texture but still provide the right structure.

Salted Honey Pie Recipe

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★★★★★

4.4 from 82 reviews

Salted Honey Pie is a luscious dessert that combines a buttery, cornmeal-infused filling with the natural sweetness of honey and a hint of tart vinegar. Baked in a flaky pie crust and finished with a sprinkle of flaky sea salt, this pie offers a perfect balance of sweet and salty flavors with a creamy texture that sets beautifully.

• Author: lea
• 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 Pie Crust: Chill the 9-inch pie crust, then line it with foil or parchment paper and add pie weights. Bake in a preheated oven at 375°F (190°C) for 12–15 minutes. Remove the weights and foil, then bake for an additional 5 minutes until the crust is lightly golden. Let the crust cool slightly.
2. Prepare the Filling: In a large bowl, whisk together melted butter, granulated sugar, cornmeal, salt, vinegar or lemon juice, vanilla extract, and honey until well combined and smooth.
3. Add Eggs and Cream: Add the eggs one at a time into the mixture, whisking thoroughly after each addition to incorporate them fully. Once all eggs are added, stir in the heavy cream until the filling is smooth and homogenous.
4. Fill the Pie 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 the pie at 350°F (175°C) for 40 to 50 minutes until the filling is just set and barely jiggles in the center. If the crust begins to brown too quickly during baking, tent it loosely with foil to prevent burning.
6. Cool the Pie: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely for at least 2 hours to let the filling set properly.
7. Finish and Serve: Just before serving, sprinkle flaky sea salt over the top of the pie to enhance the flavor and add a delicate crunch.

Notes

• Using a fine grind cornmeal provides a smoother texture in the filling.
• Blind baking the crust prevents sogginess and ensures a crisp base for the pie.
• The vinegar or lemon juice adds a slight tang that balances the sweetness of honey.
• Allowing the pie to cool completely is essential for the custard-like filling to set properly.
• Flaky sea salt finishing enhances the sweet and savory contrast.

Keywords: Salted Honey Pie, Honey Pie, Cornmeal Pie, Sweet and Salty Pie, Homemade Pie, Dessert Pie