Salted Honey Pie Recipe

Introduction

Salted Honey Pie is a delightful blend of sweet and savory flavors, wrapped in a buttery crust. This easy-to-make dessert balances rich honey filling with a touch of sea salt for a unique and 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. 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 melted butter, sugar, cornmeal, salt, vinegar or lemon juice, vanilla extract, and honey until well combined.
3. Step 3: Add eggs one at a time, whisking after each addition until smooth. Stir in the heavy cream until fully incorporated.
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 jiggly in the center. If the crust browns too quickly, tent it with foil.
6. Step 6: Cool the pie completely on a wire rack for at least 2 hours to allow the filling to set properly.
7. Step 7: Just before serving, sprinkle the top with flaky sea salt to enhance the honey’s sweetness.

Tips & Variations

• Use wildflower or clover honey for a more complex flavor that pairs beautifully with the salt.
• If you prefer a gluten-free crust, try a nut-based or gluten-free pie crust alternative.
• To avoid a soggy crust, ensure the crust is thoroughly blind baked and slightly cooled before adding the filling.
• For a citrus twist, use lemon juice instead of vinegar for a subtler tang.

Storage

Store the pie covered in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best texture. Reheat gently in a low oven if desired, but avoid microwaving to maintain the pie’s delicate consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade pie crust for this recipe?

Yes, a homemade crust works wonderfully. Just be sure to blind bake it properly to prevent sogginess from the filling.

What kind of honey is best to use?

Wildflower or clover honey is recommended for its balanced sweetness and floral notes, but you can use any honey you prefer depending on your taste.

Salted Honey Pie Recipe

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★★★★★

4.7 from 104 reviews

A luscious Salted Honey Pie featuring a flaky blind-baked crust filled with a smooth, rich honey custard, perfectly balanced with a touch of flaky sea salt on top. This delightful dessert combines buttery sweetness and subtle savory notes for a unique treat that’s ideal for any occasion.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 2 hours 10 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. Prepare the Pie Crust: Chill your 9-inch pie crust, then line it with foil or parchment paper. Add pie weights or dried beans to prevent bubbling. Bake at 375°F (190°C) for 12–15 minutes. Remove the weights and continue baking for another 5 minutes until the crust is lightly golden. Let it cool slightly before filling.
2. Mix the Filling: In a large bowl, whisk together the melted butter, granulated sugar, finely ground cornmeal, salt, white vinegar or lemon juice, vanilla extract, and honey until fully combined into a smooth mixture.
3. Add Eggs and Cream: Incorporate the eggs one at a time into the mixture, whisking well after each addition to ensure full integration. Stir in the heavy cream until the custard filling is smooth and uniform.
4. Fill the Crust: Pour the prepared honey custard filling into the pre-baked pie crust, smoothing the surface. Place the pie on a baking sheet to catch any spills during baking.
5. Bake the Pie: Bake at 350°F (175°C) for 40 to 50 minutes until the filling is set but still slightly jiggly in the center. If the crust browns too quickly, tent it with foil to prevent burning.
6. Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack, which will take at least 2 hours to fully set the custard.
7. Add Topping and Serve: Just before serving, sprinkle the pie generously with flaky sea salt such as Maldon to enhance the flavors and add a delightful crunch.

Notes

• Blind baking the crust ensures a crisp bottom that won’t become soggy with the moist filling.
• Use fine grind cornmeal for a smoother texture in the filling without noticeable graininess.
• Adjust the amount of flaky sea salt topping to your taste preference for balance between sweet and salty.
• Allow the pie to fully cool and set before serving to achieve the best texture and slice cleanly.
• Honey varieties such as wildflower or clover provide a pleasant complexity and floral notes to the pie.

Keywords: Salted Honey Pie, Honey Pie, Honey Custard Pie, Flaky Sea Salt, Dessert Pie, Sweet and Salty Pie