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