Go Back
–+ servings
Salted Honey Pie

Salted Honey Pie: Elevate Your Dessert Game Effortlessly

Salted Honey Pie offers a delightful sweet and salty experience with a luscious honey custard filling and buttery crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • Pie Crust homemade or store-bought options exist; blind bake for best results.
For the Filling
  • ½ cup Unsalted Butter use slightly cooled melted butter for blending.
  • ¾ cup Granulated Sugar adjust quantity based on preferred sweetness level.
  • ¼ cup Cornmeal fine grind; essential for correct texture—do not skip.
  • ¼ teaspoon Salt a pinch more can be used depending on taste preference.
  • 1 tablespoon White Vinegar or Lemon Juice lemon juice can provide a fresher note.
  • 1 teaspoon Vanilla Extract use pure vanilla for the best taste.
  • ½ cup Honey opt for wildflower or clover honey for richness.
  • 3 large Eggs use room temperature for best mixing results.
  • ½ cup Heavy Cream can be substituted with a non-dairy cream alternative.
For the Topping
  • Flaky Sea Salt Maldon salt is recommended for its texture and flavor.

Equipment

  • Oven
  • pie dish
  • Mixing Bowl
  • Whisk
  • Parchment Paper

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C). Roll out the homemade crust and place it into your pie dish. Blind bake the crust for 12–15 minutes, then cool it slightly on a wire rack.
  2. In a large mixing bowl, whisk together the melted unsalted butter and granulated sugar until smooth. Gradually stir in cornmeal and salt, followed by vinegar (or lemon juice), vanilla extract, and honey.
  3. Add the large eggs one at a time into the honey mixture, whisking thoroughly after each addition. Stir in the heavy cream until the mixture is well combined.
  4. Pour the filling into the pre-baked crust, ensuring even distribution. Place the filled crust on a baking sheet.
  5. Bake at 350°F (175°C) for 40–50 minutes, watching for the filling to be just set with a slight jiggle in the center.
  6. Once baked, allow the pie to cool completely for at least 2 hours on a wire rack.
  7. Before serving, sprinkle flaky sea salt over the cooled pie. Slice and serve as is or with fresh fruits or whipped cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 10IUCalcium: 2mgIron: 8mg

Notes

Use room temperature ingredients for a smoother filling. Blind baking is essential for a crisp crust. Cooling is key to maintaining pie structure.

Tried this recipe?

Let us know how it was!