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Salted Honey Pie Recipe

Salted Honey Pie Recipe
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★★★★★

5.3 from 18 reviews

Salted Honey Pie is a luscious, creamy dessert featuring a rich honey-sweetened custard filling set in a flaky pie crust, finished with a sprinkle of flaky sea salt for a perfect balance of sweet and savory flavors. This pie combines the deep floral notes of wildflower honey with a hint of cornmeal for texture and a subtle tang from vinegar, baked to a smooth, custardy perfection.

Ingredients

Scale

For the crust

  • 1 9-inch pie crust, homemade or store-bought (blind baked)

For the filling

  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • ¼ cup cornmeal (fine grind)
  • ¼ teaspoon salt
  • 1 tablespoon white vinegar or lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup honey (preferably wildflower or clover)
  • 3 large eggs
  • ½ cup heavy cream

For topping

  • Flaky sea salt (such as Maldon), to finish

Instructions

  1. Prepare the crust: Chill the pie crust, then line it with foil or parchment and add pie weights. Blind bake in a preheated oven at 375°F (190°C) for 12 to 15 minutes. Remove the weights and bake for another 5 minutes until the crust is lightly golden. Let it cool slightly before adding the filling.
  2. Mix the filling: In a large bowl, whisk together the melted butter, granulated sugar, cornmeal, salt, vinegar (or lemon juice), vanilla extract, and honey until well combined to create a smooth mixture.
  3. Add eggs and cream: Add the eggs one at a time to the filling mixture, whisking thoroughly after each addition to incorporate air and achieve a smooth texture. Then stir in the heavy cream until the filling is fully combined and smooth.
  4. Fill the crust: Pour the prepared filling into the blind-baked pie crust, leveling it evenly. Place the pie on a baking sheet to catch any drips during baking.
  5. Bake the pie: Bake the pie in a preheated oven at 350°F (175°C) for 40 to 50 minutes, until the custard is just set and barely jiggles in the center. If the crust browns too quickly, tent it with foil to prevent burning.
  6. Cool the pie: Remove the pie from the oven and allow it to cool completely on a wire rack for at least 2 hours to allow the filling to set properly.
  7. Finish and serve: Just before serving, sprinkle the top of the pie with flaky sea salt to enhance the honey’s sweetness and provide a delightful contrast of flavors.

Notes

  • Blind baking the crust ensures it stays crisp and doesn’t become soggy from the custard filling.
  • Use a fine grind cornmeal for a smoother texture in the filling.
  • Adjust the honey variety to your preference; wildflower honey adds a floral note, while clover is milder.
  • The vinegar or lemon juice adds a subtle tang to balance the sweetness and helps set the custard.
  • Cool the pie fully before slicing to ensure clean cuts and proper firmness.
  • Store leftovers covered in the refrigerator and consume within 3 days for best taste.

Nutrition

Keywords: Salted Honey Pie, honey custard pie, flaky crust dessert, sweet and salty pie, homemade pie dessert, cornmeal pie filling

Find it online: https://platedandproud.com/salted-honey-pie-recipe/