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