Salted Honey Pie is quite possibly the magic trick of the dessert world—a shimmering slice of sweet-salty bliss that manages to be both humble and dazzling. Imagine silky honey custard nestled in a buttery, flaky crust, all crowned at the last moment with a scatter of flaky sea salt. It’s the kind of dessert that’ll win over lifelong pie lovers and surprise even the toughest critics with its blend of caramel notes, a touch of savory intrigue, and an impossibly creamy texture. If you’ve never had Salted Honey Pie, prepare to be smitten and bake up a new favorite at your very own table.
Ingredients You’ll Need
Every ingredient for Salted Honey Pie plays a starring role, combining to create that unforgettable flavor and perfectly smooth texture. Don’t be fooled by the short list—these basics deliver something truly special when mixed together.
- Pie Crust: A 9-inch homemade or store-bought crust sets the stage; use the best you can for a flaky base.
- Unsalted Butter (1/2 cup, melted): Adds rich flavor and ensures a velvety custard filling.
- Granulated Sugar (3/4 cup): Brings sweetness and balances the floral, earthy character of honey.
- Cornmeal (2 tablespoons): Adds subtle texture and helps the filling set nicely.
- Salt (1/4 teaspoon): Essential for bringing out all the rich, deep flavors.
- White Vinegar (1 tablespoon): A hit of acid, it brightens the custard and brings everything into balance.
- Vanilla Extract (1 teaspoon): Infuses warmth and rounds out the honey notes.
- Honey (3/4 cup): The showstopper—choose a flavorful local honey for depth.
- Large Eggs (3): The key for creamy custard that isn’t runny.
- Heavy Cream (1/2 cup): Adds lush, rich mouthfeel to the filling.
- Flaked Sea Salt (for topping): The final flourish; those sparkly flakes cut the sweetness and elevate every bite.
How to Make Salted Honey Pie
Step 1: Prepare Your Pie Shell
Nestle your 9-inch pie crust into a pie plate, crimping the edges for a touch of homemade flair (or just keeping it rustic—no judgment!). Set the dish on a baking sheet, which will make it easier to transfer in and out of the oven without tragic custard spills.
Step 2: Mix the Filling
In your biggest mixing bowl, whisk together the melted butter, granulated sugar, cornmeal, salt, white vinegar, vanilla extract, and that golden honey. Whisk until it’s smooth and luminous, with no streaks of dry ingredients. This mixture is your custard canvas!
Step 3: Add the Eggs
Crack in the eggs one at a time, whisking well after each addition. This step helps your filling stay creamy, not curdled. Once all three eggs are in, pour in the heavy cream and stir gently until the whole thing is homogenous and slightly thickened.
Step 4: Fill and Bake
Pour the honey custard into your prepared crust. Slide it gracefully into a preheated 350°F (175°C) oven. Bake for 45 to 50 minutes, checking at the 40-minute mark—you’re looking for a deeply golden, slightly domed top with just a faint hint of jiggle in the center (like a gentle set cheesecake).
Step 5: Cool and Finish
Let the pie cool completely at room temperature—this is not an optional step! As it cools, the filling will set to the perfect silky consistency. Just before serving, sprinkle generous flaked sea salt over the top. The result: a Salted Honey Pie that glistens and beckons.
How to Serve Salted Honey Pie
Garnishes
A flourish of flaked sea salt is a must, but you can take things even further with a dollop of softly whipped cream, a scatter of fresh berries, or a drizzle of extra honey. That pop of color or gentle tang will make each slice sing.
Side Dishes
Pair Salted Honey Pie with bright, fresh sides to balance its luxurious filling—a bowl of mixed berries, a tart lemon sorbet, or strong black coffee work beautifully to cut through the sweetness and complement the caramel flavors.
Creative Ways to Present
Serve individual slices on pretty plates, or make it mini by using tartlet pans for adorable single-serve pies. For a fun party twist, portion the cooled pie into bite-sized cubes for a dessert board with fruits, cheese, and toasted nuts.
Make Ahead and Storage
Storing Leftovers
To keep your Salted Honey Pie fresh, cover it tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator, where it will stay delicious for up to 3 days without losing its silky texture.
Freezing
Got extra pie? Wrap well-cooled slices or the whole pie in two layers of plastic wrap and a layer of foil. Freeze for up to a month. Let thaw in the refrigerator overnight before serving—just know the crust may soften slightly, but the flavor stays divine.
Reheating
Salted Honey Pie is at its best served at room temperature or chilled, but if you prefer a touch of warmth, pop slices in the microwave for 10–15 seconds. If reheating the whole pie, cover loosely with foil and warm in a 300°F oven for 10–15 minutes.
FAQs
Can I use store-bought pie crust for Salted Honey Pie?
Absolutely! While homemade crust brings a personal touch and extra flakiness, a quality store-bought crust will save time and still let the gorgeous filling shine. Just make sure it’s baked in a sturdy pie plate.
What type Dessert
Darker, more flavorful honeys like wildflower or buckwheat lend incredible depth and richness, though classic clover honey works well if you want something sweeter and milder. Experiment to find your favorite!
Why add vinegar to the filling?
A tablespoon of vinegar prevents the custard from being overwhelmingly sweet or flat; it brightens all the notes in the pie and adds a subtle tang that brings the honey flavors forward.
How do I know when my Salted Honey Pie is done baking?
Look for a gently puffed top that’s golden brown, with a slight—but not watery—jiggle in the center. The edges will firm up as the pie cools and settles, ensuring a lush but sliceable custard.
Do I serve Salted Honey Pie warm, chilled, or at room temperature?
It’s truly delicious all three ways, but most fans agree: letting it cool completely and serving at room temperature or after a short chill delivers the smoothest, creamiest custard and lets the flavors shine.
Final Thoughts
You don’t need an excuse to whip up Salted Honey Pie—it’s that swoon-worthy! Whether for a holiday gathering, a potluck, or just a moment when your sweet tooth calls, this pie is destined to become a favorite in your rotation. Gather your ingredients, follow a few simple steps, and let the magic of honey and salt do their work. Happy baking!
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Salted Honey Pie Recipe
- Total Time: 1 hour
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet and salty with this Salted Honey Pie recipe. A luscious honey custard filling with a hint of sea salt, nestled in a flaky pie crust – a delightful Southern-inspired dessert!
Ingredients
Pie Crust:
- 1 9-inch pie crust (homemade or store-bought)
Filling:
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 2 tablespoons cornmeal
- 1/4 teaspoon salt
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 3/4 cup honey
- 3 large eggs
- 1/2 cup heavy cream
- Flaked sea salt for topping
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish.
- Prepare filling: In a large bowl, whisk together melted butter, sugar, cornmeal, salt, vinegar, vanilla, and honey. Add eggs one at a time, then stir in the heavy cream.
- Bake: Pour filling into the crust and bake for 45–50 minutes until set. Let cool, then top with flaked sea salt.
Notes
- This pie can be made a day ahead and stored in the refrigerator.
- For a deeper flavor, use a dark, floral honey.
- Pairs beautifully with fresh berries or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 35g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 115mg
