Salted Honey Pie Recipe

Introduction

Salted Honey Pie offers a perfect balance of sweet and savory, with a rich, custard-like filling nestled in a crisp crust. This unique dessert combines the natural floral notes of honey with a hint of sea salt for a truly memorable treat.

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 it. 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 the crust cool slightly.
2. Step 2: In a large bowl, whisk together the 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. Stir in the heavy cream until the mixture is smooth.
4. Step 4: Pour the filling into the pre-baked 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 barely jiggles in the center. If the crust browns too quickly, tent it with foil to prevent burning.
6. Step 6: Allow the pie to cool completely on a wire rack for at least 2 hours to set the filling fully.
7. Step 7: Just before serving, sprinkle the top of the pie with flaky sea salt to enhance the flavors.

Tips & Variations

• Use a fine ground cornmeal for a smoother texture in the filling; coarser cornmeal may create an uneven mouthfeel.
• Swap white vinegar for fresh lemon juice to add a subtle citrus brightness.
• Try different types of honey, such as orange blossom or buckwheat, to vary the flavor profile.
• For a gluten-free option, use a gluten-free pie crust and ensure your cornmeal is certified gluten-free.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Bring to room temperature before serving or warm gently in a low oven for about 10 minutes. The honey filling may become firmer when chilled but will soften again as it warms.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Salted Honey Pie ahead of time?

Yes, you can bake the pie a day ahead and refrigerate it. Just add the flaky sea salt topping right before serving to keep its texture and flavor fresh.

What type of honey works best for this pie?

Wildflower or clover honey are recommended for their balanced sweetness and floral notes, but feel free to use your favorite honey variety to personalize the flavor.

Salted Honey Pie Recipe

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4.5 from 111 reviews

Salted Honey Pie features a delicate balance of sweet and salty flavors with a rich, custardy filling made from honey, butter, and cream, set in a crisp blind-baked pie crust with a finishing touch of flaky sea salt.

• Author: Marco
• 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: Chill the pie crust, then 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 foil/parchment and bake for another 5 minutes. Allow the crust to cool slightly before filling.
2. Make the filling mixture: In a large bowl, whisk together the melted butter, granulated sugar, fine cornmeal, salt, vinegar or lemon juice, vanilla extract, and honey until fully combined.
3. Add eggs: Add the eggs one at a time, whisking thoroughly after each addition to ensure a smooth mixture.
4. Incorporate heavy cream: Stir in the heavy cream until the filling is smooth and cohesive.
5. Fill the crust and bake: Pour the prepared filling into the pre-baked crust placed on a baking sheet. Bake at 350°F (175°C) for 40–50 minutes until the filling is set but still slightly jiggly in the center. Cover the crust edges with foil if browning too quickly.
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. Add finishing salt and serve: Just before serving, sprinkle the top of the pie with flaky sea salt (such as Maldon) to enhance the flavors.

Notes

• Use a fine grind cornmeal for a smoother texture in the filling.
• Blind baking the crust prevents it from becoming soggy when adding the filling.
• Cooling the pie completely ensures the filling sets firmly for clean slices.
• Tent the edges of the pie with foil if the crust starts to brown too fast during baking.
• The flaky sea salt on top provides a pleasant contrast to the sweetness of the honey filling.

Keywords: salted honey pie, honey pie, dessert pie, sweet and salty pie, homemade pie, easy pie recipe