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