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–+ servings
Salted Honey Pie

Deliciously Sweet Salted Honey Pie for Easy Indulgence

Discover the indulgent balance of sweet and salty in this delightful Salted Honey Pie.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 9-inch Pie Crust Base for the pie; provides structure. Can be homemade or store-bought (blind-baked).
For the Filling
  • 0.5 cups Unsalted Butter Adds richness and flavor; use melted and slightly cooled for optimal mixing.
  • 0.75 cups Granulated Sugar Sweetens the filling and enhances the custard’s creaminess.
  • 0.25 cups Cornmeal Provides stability and a slightly textured mouthfeel; ensure it's finely ground for a smooth filling.
  • 0.25 teaspoon Salt Enhances flavors and balances sweetness, essential for that sweet and salty twist!
  • 1 tablespoon White Vinegar or Lemon Juice Adds brightness to the flavor; lemon juice can be a fresh alternative.
  • 1 teaspoon Vanilla Extract Imparts warmth and depth of flavor, elevating the dessert.
  • 0.5 cups Honey Main sweetener; contributes complexity and richness.
  • 3 Large Eggs Provides structure and sets the filling; use room temperature eggs for even mixing.
  • 0.5 cups Heavy Cream Enriches the custard, adding to its lovely smooth texture.
  • Flaky Sea Salt A breathtaking finishing touch that creates a glorious sweet-salty contrast.

Equipment

  • Mixing Bowl
  • whisk
  • Pie dish
  • Oven
  • Baking sheet

Method
 

Step-by-Step Instructions for Salted Honey Pie
  1. Preheat your oven to 375°F (190°C). If using a store-bought pie crust, blind bake for 12–15 minutes until it’s just starting to brown. For homemade, follow similar timing, then remove pie weights and bake for an additional 5 minutes until lightly golden. Let it cool slightly.
  2. In a large mixing bowl, whisk together the melted unsalted butter, granulated sugar, fine cornmeal, and salt until well combined.
  3. Add the white vinegar or lemon juice, vanilla extract, and honey, ensuring everything is blended smoothly.
  4. Incorporate the large eggs one at a time, whisking thoroughly after each addition.
  5. Gradually stir in the heavy cream until you achieve a silky blend.
  6. Pour the honey mixture into the cooled pie crust, ensuring it is evenly distributed.
  7. Bake at 350°F (175°C) for 40–50 minutes until the edges are set but the center jiggles slightly. Shield crust edges if browning too quickly.
  8. Allow the pie to cool completely on a wire rack for at least 2 hours.
  9. Sprinkle flaky sea salt over the top before serving and slice to enjoy.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Ensure to store tightly covered in the fridge for up to 4 days and wrap tightly for freezing up to 2 months.

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