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

Introduction

Discover the rich and indulgent flavors of Salted Honey Pie, a decadent twist on a beloved Southern classic. This luscious pie combines a buttery cornmeal filling sweetened with honey and finished with a sprinkle of flaky sea salt for the perfect balance. It’s an impressive yet simple dessert to share with family and friends.

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 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
• Flaky sea salt (such as Maldon), to finish

Instructions

1. Step 1: Prepare the pie crust by blind baking: chill the crust, line it with foil or parchment paper, then add pie weights. Bake at 375°F (190°C) for 12–15 minutes. Remove the weights and foil, then bake for another 5 minutes. Let the crust cool slightly.
2. Step 2: In a large bowl, whisk together the melted butter, granulated sugar, cornmeal, salt, vinegar or lemon juice, vanilla extract, and honey until well combined.
3. Step 3: Add eggs one at a time, whisking thoroughly after each addition. Stir in the heavy cream until the filling is smooth.
4. Step 4: Pour the filling into the pre-baked pie crust. Place the pie on a baking sheet to catch any drips.
5. Step 5: Bake at 350°F (175°C) for 40–50 minutes, until the filling is just set and still barely jiggles in the center. If the crust starts to brown too quickly, tent it loosely 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 top of the pie with flaky sea salt to enhance the honey’s sweetness and add a delightful crunch.

Tips & Variations

• Use a high-quality wildflower or clover honey for the best flavor depth.
• For a nutty twist, sprinkle toasted chopped pecans over the filling before baking.
• If you don’t have pie weights, dry beans or rice can be used for blind baking.
• Chill the pie for a firmer texture or serve slightly warm for a gooey treat.

Storage

Store any leftover pie in the refrigerator covered loosely with plastic wrap or foil for up to 3 days. Reheat slices gently in the microwave for 10-15 seconds if you prefer it warm. The flaky sea salt topping is best added fresh before serving to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust from scratch?

Absolutely! A homemade pie crust adds a wonderful flaky texture and buttery flavor. Just be sure to blind bake it properly before adding the filling to prevent sogginess.

What if I don’t have cornmeal?

Cornmeal adds a slight texture and subtle sweetness, but if you don’t have any, you can substitute with finely ground polenta or add an extra 2 tablespoons of flour to help thicken the filling.

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

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★★★★★

4.6 from 56 reviews

Salted Honey Pie is a decadent twist on a Southern classic dessert, featuring a rich honey-sweetened filling with a buttery cornmeal texture, balanced by a hint of sea salt. This pie combines a flaky pre-baked crust with a smooth, custard-like filling enhanced by honey, vanilla, and a touch of vinegar, baked to just set perfection for an irresistible treat.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 2 hours 15 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: Chill the pie crust, then line it with foil or parchment paper and fill with pie weights. Bake at 375°F (190°C) for 12 to 15 minutes. Remove the weights and foil, then bake for an additional 5 minutes until the crust is lightly golden. Let it cool slightly before filling.
2. Prepare the Filling: In a large mixing bowl, whisk together the melted butter, granulated sugar, fine cornmeal, salt, white vinegar or lemon juice, vanilla extract, and honey until the mixture is well combined and smooth.
3. Add Eggs and Cream: Incorporate the eggs one at a time, whisking thoroughly after each addition to ensure a smooth consistency. Then stir in the heavy cream until the filling mixture is evenly blended.
4. Fill the Pie Crust: Pour the prepared filling into the pre-baked pie crust, smoothing it out evenly. Place the pie on a baking sheet to catch any spills during baking.
5. Bake the Pie: Bake at 350°F (175°C) for 40 to 50 minutes, or until the filling is set but still slightly jiggly in the center. If the crust begins to brown too quickly, tent it loosely with aluminum foil to prevent overbrowning.
6. Cool the Pie: Remove the pie from the oven and cool completely on a wire rack for at least 2 hours to allow the filling to fully set.
7. Serve: Just before serving, sprinkle the pie generously with flaky sea salt to enhance the flavors and add a final touch of texture.

Notes

• Blind baking the crust helps prevent a soggy bottom and ensures a crisp texture.
• Using fine-ground cornmeal contributes a slight texture to the filling without being gritty.
• Wildflower or clover honey adds a rich floral aroma and sweetness.
• If the pie crust darkens too much during baking, tent with foil to avoid burning.
• Allow the pie to cool completely to achieve the ideal custard-like consistency.
• Flaky sea salt on top adds a perfect balance of savory and sweetness—do not skip.

Keywords: Salted Honey Pie, Southern dessert, honey pie, sweet pie, flaky pie crust, custard pie, honey dessert, easy pie recipe