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Salted Honey Pie Recipe

Salted Honey Pie Recipe
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★★★★★

4.9 from 21 reviews

A luscious Salted Honey Pie featuring a tender blind-baked crust filled with a rich, buttery honey custard enhanced by cornmeal and finished with a sprinkle of flaky sea salt. This dessert balances sweet and salty flavors with a silky texture, perfect for any occasion.

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

  1. Prepare the pie crust: Chill the 9-inch pie crust, then line it with foil or parchment paper and add pie weights. Blind bake at 375°F (190°C) for 12–15 minutes. Remove the weights and foil/parchment, then bake for an additional 5 minutes. Let the crust cool slightly.
  2. Mix the filling base: In a large bowl, whisk together the melted, slightly cooled butter, granulated sugar, fine cornmeal, salt, white vinegar or lemon juice, vanilla extract, and honey until well combined.
  3. Add eggs and cream: Incorporate the eggs one at a time, whisking thoroughly after each addition to ensure a smooth mixture. Then stir in the heavy cream until the filling is smooth and homogenous.
  4. Fill the crust: Pour the prepared filling into the pre-baked pie crust, placing the pie on a baking sheet to catch any drips.
  5. Bake the pie: Bake at 350°F (175°C) for 40–50 minutes, until the filling is just set and barely jiggles in the center. If the crust begins to brown too quickly, tent it with foil to prevent burning.
  6. Cool the pie: Remove the pie from the oven and place it on a wire rack to cool completely, allowing at least 2 hours for the custard to set properly.
  7. Add topping and serve: Sprinkle flaky sea salt, such as Maldon, generously over the top just before serving to enhance the sweet and salty flavor profile.

Notes

  • You can use either white vinegar or lemon juice for the acidity; both work well to balance the sweetness.
  • Blind baking the crust prevents sogginess by ensuring it is fully cooked before filling.
  • Use fine grind cornmeal to avoid a gritty texture in the filling.
  • This pie is best served at room temperature or slightly chilled.
  • Store leftovers covered in the refrigerator and consume within 3 days.
  • Adjust flaky sea salt amount to taste; it adds a delightful contrast to the rich honey filling.

Nutrition

Keywords: Salted honey pie, honey pie, flaky sea salt dessert, cornmeal pie, sweet and salty pie, custard pie

Find it online: https://thedishspot.com/salted-honey-pie-recipe/