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

Introduction

Salted Honey Pie offers a decadent twist on a southern classic, combining the rich sweetness of honey with a hint of sea salt. This luscious dessert features a smooth, custard-like filling nestled in a tender pie crust that’s sure to impress your guests.

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 fine-ground cornmeal
• 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 it. Chill the crust, line it with foil or parchment paper, and add pie weights. Bake at 375°F (190°C) for 12–15 minutes. Remove the weights and bake an additional 5 minutes. Let cool slightly before adding filling.
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. Then stir in the heavy cream until the mixture is smooth.
4. Step 4: Pour the filling into the pre-baked pie crust and place the pie on a baking sheet.
5. Step 5: Bake at 350°F (175°C) for 40–50 minutes, until the filling is just set and barely jiggly in the center. If the crust browns too quickly, tent it with foil.
6. Step 6: Cool the pie completely on a wire rack for at least 2 hours to allow the filling to set fully.
7. Step 7: Just before serving, sprinkle the pie with flaky sea salt for a perfect sweet-salty finish.

Tips & Variations

• Use a high-quality wildflower or clover honey to enhance the pie’s natural sweetness and depth.
• Swap white vinegar for fresh lemon juice for a brighter, slightly tangy flavor.
• For a gluten-free version, use a gluten-free pie crust and ensure cornmeal is certified gluten-free.
• Serve warm with a scoop of vanilla ice cream for added indulgence.

Storage

Store leftover salted honey pie covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Reheat gently in a low oven if desired, but avoid microwaving to maintain the filling’s smooth consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust for this recipe?

Yes, a store-bought crust works perfectly and saves time. Just be sure to blind bake it as instructed to prevent sogginess.

Why does the recipe call for cornmeal in the filling?

Cornmeal adds a subtle texture and helps thicken the filling slightly, contributing to the pie’s unique consistency without being gritty.

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

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★★★★★

4.6 from 91 reviews

This Salted Honey Pie is a decadent Southern dessert that combines a buttery cornmeal-infused filling with a flaky pie crust, topped with a sprinkle of flaky sea salt. Featuring the perfect balance of sweet honey and a touch of salt, this pie is a sophisticated twist on a classic Southern staple, ideal for special occasions or a comforting treat.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 2 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern 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 crust: Preheat the oven to 375°F (190°C). Chill the pie crust, then line it with foil or parchment paper and fill with pie weights. Bake for 12–15 minutes. Remove the weights and foil, then bake for another 5 minutes until the crust is lightly golden. Let cool slightly before adding filling.
2. Mix the filling ingredients: In a large bowl, whisk together the melted butter, granulated sugar, fine cornmeal, salt, white vinegar or lemon juice, vanilla extract, and honey until thoroughly combined.
3. Add eggs and cream: Incorporate the eggs one at a time into the mixture, whisking well after each addition to ensure a smooth batter. Stir in the heavy cream until fully blended.
4. Pour and bake: Pour the filling into the pre-baked pie crust. Place the pie on a baking sheet to catch any drips. Bake at 350°F (175°C) for 40–50 minutes, or until the filling is just set and barely jiggly in the center. If the crust begins to brown too quickly, tent it loosely with aluminum foil.
5. Cool the pie: Remove the pie from the oven and transfer it to a wire rack. Let it cool completely, about 2 hours, so the filling can set properly.
6. Finish with salt: Just before serving, sprinkle flaky sea salt, such as Maldon, over the top of the pie to enhance flavors and add a delightful crunch.

Notes

• Use fine grind cornmeal for a smooth texture in the filling.
• Blind baking the crust prevents it from becoming soggy when filled.
• Allow the pie to cool completely to ensure the filling sets properly.
• If honey crystallizes, gently warm it to restore liquid consistency before using.
• Adjust flaky sea salt amount according to taste preferences.

Keywords: Salted Honey Pie, Southern Pie, Honey Dessert, Cornmeal Pie, Sweet Pie with Salt, Maldon Salt Pie