Salted Honey Pie Recipe: Creamy Southern Dessert with Sweet-Salty Perfection
Discover this decadent Salted Honey Pie recipe. Silky honey custard, buttery crust, and a sprinkle of sea salt for a perfect Southern dessert.
Ingredients
For the crust:
- 1 9-inch pie crust, homemade or store-bought (blind baked)
For the filling:
- ½ cup unsalted butter, melted and cooled
- ¾ cup granulated sugar
- ¼ cup fine-ground cornmeal
- ¼ tsp salt
- 1 tbsp white vinegar or lemon juice
- 1 tsp vanilla extract
- ½ cup honey (wildflower or clover recommended)
- 3 large eggs
- ½ cup heavy cream
For topping:
- Flaky sea salt (Maldon or similar), to finish
Instructions
- Prepare the CrustRoll out your pie crust into a 9-inch pan and chill for 15 minutes.Line with foil or parchment and fill with pie weights.Bake at 375°F (190°C) for 12–15 minutes, remove weights, and bake another 5 minutes.Allow crust to cool slightly while preparing the filling.
- Make the FillingIn a large bowl, whisk together melted butter, sugar, cornmeal, salt, vinegar or lemon juice, vanilla, and honey until smooth.Add eggs one at a time, whisking thoroughly after each addition.Stir in heavy cream until fully combined.
- Fill and BakePour filling into the pre-baked crust.Place pie on a baking sheet and bake at 350°F (175°C) for 40–50 minutes.The center should jiggle slightly when done. Tent crust edges with foil if browning too fast.
- Cool and FinishCool pie on a wire rack for at least 2 hours.Just before serving, sprinkle with flaky sea salt for the perfect sweet-salty balance.
Notes
Ingredient Notes:
- Honey: Wildflower or clover honey gives the best flavor.
- Cornmeal: Provides subtle structure without grittiness.
- Vinegar or lemon juice: Adds brightness and balances sweetness.
- Flaky sea salt: Use at the end to enhance the sweet-salty contrast.