Description

Salted Honey Pie is one of those desserts that feels luxurious without demanding much effort. A velvety honey-based custard is nestled into a golden, flaky crust, and a final pinch of sea salt adds a bold contrast that makes each bite unforgettable. Whether you’re baking for a holiday gathering, a cozy dinner, or simply treating yourself, this pie strikes the perfect balance of rich, comforting, and elegant.

Ingredients

Scale

Crust

1 blind-baked 9-inch pie shell (store-bought or homemade)

Filling

½ cup unsalted butter, melted and cooled slightly
¾ cup granulated sugar
¼ cup finely ground cornmeal
¼ teaspoon salt
1 tablespoon lemon juice or white vinegar
1 teaspoon vanilla extract
½ cup honey (clover or wildflower adds the best flavor)
3 large eggs
½ cup heavy cream

Topping

Flaky sea salt (such as Maldon)

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Instructions

Blind bake the crust.
- Start by chilling your pie dough, then line it with parchment or foil and fill it with pie weights. Bake at 375°F (190°C) for 12–15 minutes. Remove the weights and bake for another 5 minutes until lightly golden. Set aside to cool while preparing the filling.
Mix the filling.
- In a large mixing bowl, whisk together the melted butter, sugar, cornmeal, salt, lemon juice or vinegar, vanilla, and honey until smooth and well blended.
Add the eggs.
- Crack in the eggs one at a time, whisking thoroughly after each one. Pour in the heavy cream and mix until the filling is silky.
Fill and bake.
- Pour the custard mixture into your pre-baked crust and place the pie on a baking sheet. Bake at 350°F (175°C) for 40–50 minutes. The pie is ready when the center barely jiggles. If the crust browns too quickly, loosely cover the edges with foil.
Cool the pie completely.
- Let the pie rest on a wire rack for at least 2 hours. This allows the custard to set properly and ensures clean slices.
Finish with sea salt.
- Right before serving, sprinkle a touch of flaky sea salt across the top for that signature sweet-salty finish.

Notes

Bring your eggs and cream to room temperature for the smoothest texture.
Don’t skip blind baking—the crust stays crisp and never soggy.
Allowing the pie to cool fully is essential for clean, stable slices.
A high-quality honey dramatically enhances the final flavor.
Lemon juice and white vinegar both add brightness—use whichever you prefer.
Store leftover slices tightly wrapped in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Desserts