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Salted Honey Pie
Emily

Salted Honey Pie

This rich and silky salted honey pie balances golden honey sweetness with a touch of sea salt for an irresistible dessert. A perfect blend of creamy filling, buttery crust, and a delicate salty finish.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 9-inch pie crust, homemade or store-bought (blind baked)
  • 0.5 cup unsalted butter, melted and slightly cooled
  • 0.75 cup granulated sugar
  • 0.25 cup cornmeal (fine grind)
  • 0.25 tsp salt
  • 1 tbsp white vinegar or lemon juice
  • 1 tsp vanilla extract
  • 0.5 cup honey (preferably wildflower or clover)
  • 3 large eggs
  • 0.5 cup heavy cream
  • Flaky sea salt (such as Maldon), to finish

Equipment

  • pie dish (9-inch)
  • Mixing bowl
  • Whisk
  • foil or parchment paper
  • pie weights
  • Baking sheet
  • Wire rack
  • Oven

Method
 

  1. Prepare the pie crust by blind baking: Chill, line with foil or parchment, add pie weights, and bake at 375°F (190°C) for 12–15 minutes. Remove weights and bake another 5 minutes. Let cool slightly.
  2. In a large bowl, whisk together butter, sugar, cornmeal, salt, vinegar or lemon juice, vanilla, and honey until combined.
  3. Add eggs one at a time, whisking after each addition. Stir in heavy cream until smooth.
  4. Pour filling into the pre-baked crust. Place pie on a baking sheet.
  5. Bake at 350°F (175°C) for 40–50 minutes until just set and barely jiggly in the center. Tent the crust with foil if browning too fast.
  6. Cool completely on a wire rack for at least 2 hours.
  7. Sprinkle with flaky sea salt just before serving.

Notes

Use a high-quality honey like wildflower or clover for best flavor. Serve with a dollop of whipped cream or fresh berries. Store leftovers in the refrigerator for up to 3 days.