Salted Honey Pie is the sort of dessert that instantly feels like a treasured classic, whether you grew up in the South or just love the sweet-salty magic that happens in every bite. Imagine the golden, delicate crust giving way to a silky custard center, perfumed with floral honey and finished with a shimmering sprinkle of sea salt. This show-stopping pie manages to be both comfortingly familiar and wonderfully unique—bringing a little Southern sunshine to any kitchen, one delicious slice at a time.
Ingredients You’ll Need
The genius of Salted Honey Pie is that it transforms a handful of simple, honest ingredients into something truly unforgettable. Each element here plays a starring role: from the richness of butter and cream to the subtle crunch of cornmeal and the lavish sweetness of honey, these ingredients work together to create a pie that’s as gorgeous as it is delicious.
- 1 unbaked 9-inch pie crust: Your favorite homemade or store-bought crust will work—just make sure it’s nice and cold for the flakiest base.
- ½ cup unsalted butter (melted): Butter mellows out the honey’s sweetness and lends that signature custardy texture to the filling.
- ¾ cup granulated sugar: Granulated sugar balances the honey and adds just enough structure to the creamy filling.
- 2 tablespoons cornmeal: This is the secret to a subtle texture contrast that makes the pie irresistible and ever-so-slightly rustic.
- ¼ teaspoon salt: A touch of salt enhances all the flavors and ensures the sweetness doesn’t overwhelm.
- 1 teaspoon vanilla extract: Vanilla rounds out the honey notes and adds lovely warmth to the custard.
- ¾ cup honey: Use the best honey you can find—the flavor really shines through, and wildflower or buckwheat honey can add extra depth.
- 3 large eggs: Eggs provide structure and silkiness, setting the custard to perfect consistency.
- ½ cup heavy cream: Heavy cream delivers luxurious richness and a super smooth texture in every slice.
- 1 tablespoon apple cider vinegar: Just enough acidity to cut through the sweetness and keep things bright and balanced.
- Flaked sea salt (for topping): The star of the show—those beautiful salt crystals add contrast, crunch, and make every bite pop!
How to Make Salted Honey Pie
Step 1: Prepare the Pie Crust
Start by preheating your oven to 350°F (175°C). Set your unbaked 9-inch pie crust into your favorite dish and crimp the edges however you fancy—rustic or decorative both welcome! Keeping the crust chilled until ready to fill ensures it bakes up wonderfully crisp and flaky.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the melted butter, granulated sugar, cornmeal, salt, and vanilla extract. This quick blend means your flavors are evenly distributed, and the cornmeal’s texture gets a head start infusing the filling.
Step 3: Add the Honey and Eggs
Pour in the honey and give everything a good stir. Next, whisk in the eggs one at a time. This ensures the custard filling for your Salted Honey Pie will bake up creamy and cohesive, with just the right amount of lift and richness.
Step 4: Finish the Filling
Add your heavy cream and that splash of apple cider vinegar, whisking until everything is smooth and glossy. The vinegar may seem odd, but it brightens up the pie and balances the sweetness beautifully!
Step 5: Assemble and Bake
Pour the filling into your prepared pie crust. Slide it into the oven and bake for 45–50 minutes. You’re looking for a golden, gently puffed top with the center just set—it should still have a teensy bit of jiggle. If the crust edges are browning too much, lightly tent them with foil toward the end. Let the pie cool completely at room temperature, then pop it in the fridge for at least 2 hours so it slices neatly.
Step 6: Add the Finishing Touch
Just before serving, shower the top with a generous pinch of flaked sea salt. The result is the signature sweet-salty sparkle that makes Salted Honey Pie pure magic.
How to Serve Salted Honey Pie
Garnishes
A flourish of flaked sea salt is non-negotiable, but you can also dress up Salted Honey Pie with a dollop of softly whipped cream or a swirl of crème fraîche. A few sprigs of fresh thyme or edible flowers add beauty and a subtle hint of herbaceous aroma.
Side Dishes
Serve this pie alongside a platter of fresh berries for a pop of tartness that pairs perfectly with the creamy filling. For something a bit more decadent, a scoop of vanilla ice cream turns Salted Honey Pie into a truly special occasion dessert.
Creative Ways to Present
Try cutting the pie into dainty bars for a dessert platter or serving mini Salted Honey Pies in individual tart pans for a party. Drizzle with extra honey or scatter crunchy candied nuts on top for a festive twist—let your creativity run wild!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Salted Honey Pie covered in the refrigerator, where it will stay fresh for up to 4 days. The flavors deepen and mellow over time, so you might just find the pie is even better the next day!
Freezing
To freeze, let the pie cool completely, then wrap tightly in plastic wrap followed by foil. Freeze for up to 2 months. Thaw overnight in the fridge for best texture, noting that the filling may weep just a little but the flavor remains absolutely delicious.
Reheating
If you like your Salted Honey Pie slightly warm, pop individual slices into a 300°F oven for about 10 minutes or gently warm them in the microwave. Just be careful—overheating can cause the custard to separate, so stay close!
FAQs
Can I use store-bought pie crust?
Absolutely! While homemade crust adds a personal touch, high-quality store-bought crusts work beautifully for Salted Honey Pie and save a ton of time on busy days.
Which type Dessert
You can use any honey you love, but dark wildflower or buckwheat honey brings extra depth to Salted Honey Pie. Lighter honeys make the pie more delicate, while deeply flavored honeys add complexity—so try a few different varieties!
Do I really need the cornmeal in the filling?
Yes! The cornmeal is what gives Salted Honey Pie its signature subtle texture and a touch of body, helping the custard set just right. It’s a tiny addition that packs a big punch.
How do I know when the pie is done baking?
The edges will be set and puffed, while the center should still jiggle just a bit. Like any custard pie, err on the side of underbaking—it will finish setting as it cools.
Can I make Salted Honey Pie gluten free?
Definitely! Simply swap in your favorite gluten-free pie crust or make one from scratch with gluten-free flour blends. The filling itself is gluten free as written, so everyone can enjoy a slice.
Final Thoughts
If you’re looking for a dessert that guarantees instant smiles and leaves everyone asking for the recipe, look no further than Salted Honey Pie. It’s simple, stunning, and completely unforgettable—so dust off your pie dish and give it a try. You’ll fall head over heels for every sweet, salty forkful!
Print
Salted Honey Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the sweet and salty flavors of this Salted Honey Pie, a delightful dessert that balances rich honey custard with a touch of sea salt. With a buttery crust and a creamy filling, this pie is a perfect blend of comforting and unique tastes.
Ingredients
Pie Crust:
1 unbaked 9-inch pie crust
Filling:
½ cup unsalted butter (melted)
¾ cup granulated sugar
2 tablespoons cornmeal
¼ teaspoon salt
1 teaspoon vanilla extract
¾ cup honey
3 large eggs
½ cup heavy cream
1 tablespoon apple cider vinegar
Flaked sea salt (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the crust: Place the unbaked pie crust into a 9-inch pie dish and crimp the edges.
- Mix the filling: In a large bowl, whisk together melted butter, sugar, cornmeal, salt, and vanilla extract. Stir in honey, then whisk in eggs one at a time. Add heavy cream and vinegar, mix until smooth.
- Bake the pie: Pour the filling into the crust. Bake for 45–50 minutes until set. Cover edges with foil if browning too quickly.
- Cool and serve: Let the pie cool, then refrigerate for 2 hours. Sprinkle with sea salt before serving.
Notes
- For a deeper flavor, use dark wildflower or buckwheat honey.
- Serve chilled or at room temperature with whipped cream or crème fraîche.
- Store leftovers covered in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 160mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 110mg
