Salted Honey Pie: A 5-Star Decadent Twist on a Southern Classic Recipe

Introduction

Salted Honey Pie is a decadent twist on a beloved Southern classic, combining the rich sweetness of honey with a hint of sea salt for contrast. This luscious dessert features a creamy filling set atop a crisp, buttery crust, perfect for any occasion.

Ingredients

• 1 9-inch pie crust, homemade or store-bought (blind baked)
• 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
• Flaky sea salt (such as Maldon), to finish

Instructions

1. Step 1: Prepare the pie crust by blind baking. Chill the crust, line it with foil or parchment paper, add pie weights, and bake at 375°F (190°C) for 12–15 minutes. Remove the weights and bake for another 5 minutes. Let the crust cool slightly.
2. Step 2: In a large bowl, whisk together the melted butter, sugar, cornmeal, salt, vinegar or lemon juice, vanilla extract, and honey until well combined.
3. Step 3: Add the eggs one at a time, whisking thoroughly after each addition. Stir in the heavy cream until the filling is smooth.
4. Step 4: Pour the filling into the pre-baked pie crust. Place the pie on a baking sheet to catch any drips.
5. Step 5: Bake at 350°F (175°C) for 40–50 minutes, until the filling is just set and barely jiggles in the center. If the crust begins to brown too quickly, tent it loosely with foil.
6. Step 6: Cool the pie completely on a wire rack for at least 2 hours to allow it to set.
7. Step 7: Just before serving, sprinkle flaky sea salt over the top to enhance the flavors.

Tips & Variations

• Use room temperature eggs and cream for a smoother, more even filling texture.
• Don’t skip blind baking to ensure a crisp, non-soggy crust.
• Let the pie cool fully before slicing so it holds its shape better.
• Choose high-quality honey, such as wildflower or clover, for the best flavor depth.
• White vinegar can be substituted with lemon juice for a brighter, citrusy note.

Storage

Wrap the pie tightly and refrigerate any leftovers for up to 4 days. When ready to enjoy again, serve chilled or let it come to room temperature. Avoid reheating to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade pie crust for this recipe?

Yes, a homemade or store-bought crust works well. Just be sure to blind bake it first to keep the crust crisp and prevent sogginess.

What if I don’t have flaky sea salt for topping?

If you don’t have flaky sea salt, you can use regular kosher salt, but use it sparingly to avoid overpowering the sweetness. Flaky salt adds a nice texture and delicate bursts of flavor.

Salted Honey Pie: A 5-Star Decadent Twist on a Southern Classic Recipe

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★★★★★

4.9 from 145 reviews

Indulge in a luxurious twist on a Southern classic with this Salted Honey Pie recipe. Featuring a crisp blind-baked crust and a rich, creamy filling made with honey, butter, and a hint of cornmeal, this dessert balances sweetness with a touch of flaky sea salt, creating a decadent and irresistible treat perfect for any occasion.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours 65 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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. Blind Bake the Pie Crust: Chill the pie crust, then line it with foil or parchment paper and add pie weights to prevent bubbling. Bake at 375°F (190°C) for 12–15 minutes, remove the weights and foil, then bake for an additional 5 minutes until lightly golden. Let the crust cool slightly before filling.
2. Prepare the Filling: In a large bowl, whisk together the melted butter, granulated sugar, fine cornmeal, salt, white vinegar or lemon juice, vanilla extract, and honey until smooth and combined.
3. Add Eggs and Cream: Incorporate the eggs one at a time, whisking thoroughly after each addition to ensure a smooth mixture. Stir in the heavy cream until fully integrated and the filling is glossy and smooth.
4. Fill and Bake: Pour the prepared filling into the pre-baked pie crust. Place the pie on a baking sheet to catch any drips and bake at 350°F (175°C) for 40–50 minutes, until the filling is just set and slightly jiggly in the center. If the crust begins to brown too quickly, tent it with foil to prevent over-browning.
5. Cool the Pie: Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This resting time allows the filling to set properly for clean slices.
6. Add Finishing Touch: Just before serving, sprinkle flaky sea salt over the top of the pie to enhance the honey’s sweetness and add a delightful texture contrast.

Notes

• Use room temperature eggs and heavy cream for a smoother, more cohesive filling.
• Don’t skip the blind baking step to ensure a crisp, non-soggy crust.
• Allow the pie to cool fully before slicing to maintain its structure and presentation.
• Choose high-quality honey such as wildflower or clover for the best authentic flavor.
• You can substitute white vinegar with fresh lemon juice to add brightness to the filling.
• Store leftovers wrapped tightly in the refrigerator for up to 4 days to maintain freshness.

Keywords: Salted Honey Pie, Southern dessert, honey pie, salted honey dessert, cornmeal pie, flaky crust pie, decadent pie recipe