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

Introduction

Salted Honey Pie offers a decadent twist on a beloved Southern classic, blending a rich, smooth filling with the subtle crunch of cornmeal and a hint of sea salt. This luscious dessert is perfect for those who adore a balance of sweet and savory in every bite.

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 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 foil, then bake an additional 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 the eggs one at a time, whisking thoroughly after each addition. Stir in the heavy cream until the filling is smooth and uniform.
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 the pie 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 with foil to prevent burning.
6. Step 6: Cool the pie completely on a wire rack for at least 2 hours to allow the filling to set properly.
7. Step 7: Just before serving, sprinkle the top of the pie with flaky sea salt to enhance the flavor.

Tips & Variations

• For a deeper honey flavor, use wildflower or clover honey, but feel free to experiment with your favorite local varieties.
• If you prefer a crispier crust, blind bake it thoroughly to avoid sogginess from the filling.
• Tent the crust with foil early if you notice it browning too fast while baking the filling.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Before serving again, let it come to room temperature for best texture. Reheat gently in a low oven if you prefer it warm, but be careful not to melt the honey topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a frozen pie crust for this recipe?

Yes, frozen pie crusts work well. Just make sure to fully blind bake the crust as directed to prevent it from becoming soggy when filled.

What if I don’t have cornmeal; can I substitute it?

Cornmeal adds texture and slight nuttiness, but if unavailable, you can replace it with finely ground almond meal or remove it entirely for a smoother filling.

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

Print Recipe

★★★★★

4.7 from 116 reviews

Discover a southern classic with a luxurious twist in this Salted Honey Pie recipe. Featuring a buttery cornmeal-infused filling sweetened with golden honey and highlighted by a sprinkle of flaky sea salt, this pie offers a perfect balance of sweetness and saltiness. Made with a blind-baked crust and baked to a creamy, slightly jiggly finish, this dessert is sure to impress at any gathering.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 10 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. Prepare the crust: Chill the pie crust, then line it with foil or parchment paper and add pie weights to prevent bubbling. Blind bake at 375°F (190°C) for 12–15 minutes. Remove the weights and bake an additional 5 minutes until lightly golden. Allow to cool slightly before adding filling.
2. Make the filling: In a large bowl, whisk together the melted unsalted butter, granulated sugar, fine-ground cornmeal, salt, white vinegar or lemon juice, vanilla extract, and honey until fully combined and smooth.
3. Add eggs and cream: Incorporate the eggs into the mixture one at a time, whisking well after each addition to ensure a smooth texture. Stir in the heavy cream until everything is seamlessly blended.
4. Fill the crust and bake: Pour the filling mixture into the pre-baked pie crust, placing the pie on a baking sheet to catch any spills. 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 browns too quickly, tent it with foil to prevent burning.
5. Cool the pie: Remove the pie from the oven and transfer it to a wire rack. Let it cool completely for at least 2 hours to allow the filling to set properly.
6. Add finishing touch: Just before serving, sprinkle flaky sea salt over the top to enhance the flavors and provide a delightful contrast.

Notes

• Using a fine grind cornmeal ensures a smoother filling texture.
• Blind baking the crust prevents it from becoming soggy during baking.
• Wildflower or clover honey adds a depth of flavor, but any good-quality honey will work.
• Tent the crust with foil to prevent over-browning during the long bake.
• Let the pie cool completely to ensure the filling sets and slices cleanly.
• Flaky sea salt like Maldon provides the best texture and flavor contrast; avoid iodized table salt.

Keywords: Salted Honey Pie, Southern Pie, Cornmeal Pie, Honey Pie, Sweet and Salty Dessert, Flaky Sea Salt Pie