Salted Honey Pie

This Salted Honey Pie is smooth, creamy, and perfectly balanced — rich honey custard nestled in a buttery crust with a final touch of flaky sea salt. It’s a simple yet elegant dessert that brings sweet and salty together beautifully.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 425

Ingredients Method Notes

Ingredients

Crust

1 piece 9-inch pie crust homemade or store-bought, blind baked

Filling

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

Topping

flaky sea salt (such as Maldon) to finish

Method

Step 1: Blind Bake the Crust
Preheat the oven to 375°F (190°C). Chill the crust, line it with foil or parchment, and fill with pie weights. Bake for 12–15 minutes, remove weights, and bake an additional 5 minutes until lightly golden. Let cool slightly.
Step 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 smooth and combined.
Step 3: Add Eggs and Cream
Whisk in the eggs one at a time, then stir in the heavy cream until the filling is silky and uniform.
Step 4: Bake the Pie
Pour the filling into the pre-baked crust and place the pie on a baking sheet. Bake at 350°F (175°C) for 40–50 minutes, until the center is just set and slightly jiggly. Tent with foil if the crust browns too quickly.
Step 5: Cool and Serve
Cool completely on a wire rack for at least 2 hours. Sprinkle with flaky sea salt just before serving.

Notes

For a deeper flavor, try using dark wildflower honey. Serve at room temperature or chilled with whipped cream or vanilla ice cream. Store leftovers covered in the refrigerator for up to 3 days.