Silky, Sweet-Salted Salted Honey Pie

The first time I tasted salted honey pie, the aroma alone stopped me in my tracks—warm butter, golden honey, and the faintest sweetness drifting through the kitchen like a memory you can almost touch. This salted honey pie is silky, rich, and deeply comforting, with a custard texture that melts on your tongue and a finish of flaky sea salt that keeps every bite balanced and bright.

It’s the kind of dessert that feels right in every season: cozy for fall, sunny for spring brunch, nostalgic enough for Thanksgiving, but elegant enough for dinner parties. You’ll fall in love with its simple ingredients, luscious texture, and that irresistible sweet-salty harmony that keeps everyone coming back for “just one more slice.”

Salted Honey Pie

Silky, sweet, and gently salty, this Salted Honey Pie features a custard-like filling infused with golden honey, nestled in a crisp pie crust, and finished with flakes of sea salt. A cozy, crowd-pleasing dessert for any season.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Calories: 420

Ingredients Method Nutrition Notes

Ingredients

  

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• 1 9-inch pie crust blind baked until lightly golden
• ½ cup unsalted butter, melted let cool slightly
• ¾ cup granulated sugar
• ¼ cup fine cornmeal not coarse
• ¼ teaspoon salt fine sea salt or kosher salt
• 1 tablespoon lemon juice or white vinegar
• 1 teaspoon vanilla extract
• ½ cup honey use high-quality honey
• 3 large eggs
• ½ cup heavy cream room temperature
• flaky sea salt for topping, added after cooling

Method

 

1. Preheat oven to 375°F (190°C). Blind bake your pie crust until lightly golden, about 10–12 minutes. Set aside to cool.
2. In a mixing bowl, whisk together melted butter, granulated sugar, cornmeal, salt, lemon juice (or vinegar), vanilla extract, and honey until smooth.
3. Add eggs one at a time, whisking gently to create a smooth, satiny mixture.
4. Stir in the heavy cream until fully incorporated. Do not over-mix.
5. Pour the custard mixture into the pre-baked crust. Place the pie dish on a baking sheet for easier handling.
6. Reduce oven temperature to 350°F (175°C). Bake for 40–50 minutes, or until the edges are set and the center jiggles slightly like soft Jell-O.
7. Cool the pie at room temperature for at least 2 hours to allow the custard to set fully.
8. Just before serving, sprinkle flaky sea salt evenly over the surface for a sweet-salty finish.

Nutrition

Calories: 420kcalCarbohydrates: 44gProtein: 4gFat: 26gSaturated Fat: 15gCholesterol: 140mgSodium: 200mgPotassium: 75mgSugar: 33gVitamin A: 900IUCalcium: 30mgIron: 1mg

Notes

Use a high-quality honey for best flavor—orange blossom, clover, or wildflower work beautifully. The pie can be made a day ahead and stored in the fridge; add flaky salt just before serving. For clean slices, allow it to cool completely before cutting. This pie freezes well—wrap tightly and freeze for up to 2 months.

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1.Ingredient Breakdown (with Substitutions)

Pie Crust (blind baked)

What it does: Provides a crisp base to hold the silky custard filling.
Substitutions:

• Gluten-free pie crust
• Almond flour crust for low-carb
• Store-bought crust when short on time
  Expert Tip: Blind bake until lightly golden to prevent sogginess.

Unsalted Butter (½ cup, melted)

Role: Adds richness and depth.
Substitutions:

• Brown butter for a toasted flavor boost
• Coconut oil for dairy-free
  Pro Tip: Let the butter cool slightly before whisking so it doesn’t scramble the eggs.

Granulated Sugar (¾ cup)

Role: Sweetens and stabilizes the custard.
Substitutions:

• Coconut sugar (deeper caramel flavor)
• Raw sugar (slightly grainier texture)
  Pro Tip: Whisk thoroughly to dissolve for a smoother custard.

Fine Cornmeal (¼ cup)

Role: Gives body and signature subtle texture to the filling.
Substitutions:

• All-purpose flour (same amount)
• Fine almond flour (for gluten-free twist)
  Tip: Avoid coarse cornmeal—it becomes gritty.

Salt (¼ tsp)

Balances sweetness and enhances honey flavor.
Substitutions: Sea salt or kosher salt.
Tip: Don’t omit—this is key to that perfect sweet-salty balance.

Lemon Juice or White Vinegar (1 tbsp)

Role: Adds brightness and cuts through richness.
Substitutions:

• Apple cider vinegar
• ½ tbsp lemon zest + ½ tbsp juice
  Tip: Don’t worry, you won’t taste it—it simply lifts the flavors.

Vanilla Extract (1 tsp)

Role: Warmth, aroma, and depth.
Substitutions:

• Vanilla bean paste
• Almond extract for a twist
  Pro Tip: A touch extra won’t hurt—it complements honey beautifully.

Honey (½ cup)

The star ingredient—floral, golden, naturally sweet.
Substitutions:

• Clover honey (classic)
• Orange blossom honey (bright + citrusy)
• Wildflower honey (complex, earthy)
  Tip: Choose high-quality honey for best flavor.

Eggs (3 large)

Role: Thickens and sets the custard.
Substitutions:

• For dairy-free, keep eggs (they’re essential); no vegan substitute works perfectly.
  Tip: Add one at a time for a smooth mixture.

Heavy Cream (½ cup)

Role: Creates velvety, silky texture.
Substitutions:

• Half-and-half (lighter texture)
• Coconut cream (dairy-free)
  Tip: Use room-temperature cream for smoother mixing.

Flaky Sea Salt (for topping)

Role: Adds sparkle and balances sweetness.
Substitutions:

• Maldon sea salt (best)
• Fleur de sel
  Tip: Add right before serving for maximum crunch.

2. Step-by-Step Instructions

1. Blind bake the crust.
   Preheat oven to 375°F. Bake your pie crust until lightly golden—about 10–12 minutes.
   What to look for: Edges slightly toasted; center firm, not doughy.
2. Prepare the custard base.
   Whisk melted butter, sugar, cornmeal, salt, lemon juice, vanilla, and honey until smooth.
   Troubleshooting: If the mixture looks grainy, keep whisking—cornmeal will hydrate.
3. Add the eggs.
   Add eggs one at a time, whisking gently to avoid creating bubbles.
   Look for: Satiny, smooth, pourable texture.
4. Stir in the cream.
   Mix until fully combined.
   Tip: Don’t over-whisk or the custard may puff too much in the oven.
5. Pour into crust.
   Place the pie dish on a baking sheet for stability.
6. Bake.
   Reduce oven temp to 350°F. Bake 40–50 minutes until edges are set and center jiggles slightly like soft Jell-O.
   Troubleshooting:
   • Too runny? Bake 5–10 more minutes.
   • Too browned? Tent with foil.
7. Cool.
   Allow pie to cool at least 2 hours for clean slices.
   Look for: Center fully set, no liquid pooling.
8. Finish with flaky salt.
   Right before serving, add your shimmering sea salt.

3. Variations & Flavor Twists

1. Brown Butter Honey Pie
   Toast the butter until nutty and golden for deeper richness.
2. Citrus Honey Pie
   Add zest of 1 lemon or orange to brighten the filling.
3. Spiced Fall Honey Pie
   Mix in ½ tsp cinnamon, ¼ tsp nutmeg, and a pinch of clove.
4. Chocolate Swirl Honey Pie
   Drizzle ¼ cup melted dark chocolate into the filling before baking.
5. Salted Honey Pie Bars
   Bake in an 8×8 pan for a portable, party-friendly version.

4. Storage, Freezing & Make-Ahead Tips

Room Temperature

Keeps safely for up to 6 hours—great for holiday tables.

Refrigeration

Store covered in the fridge for 3–4 days.
Texture improves overnight as flavors deepen.

Freezing

• Wrap tightly in two layers of plastic wrap + foil.
• Freeze whole or sliced for up to 2 months.
• Thaw in the refrigerator for 6–8 hours.
• Rewarm slices at 300°F for 5 minutes if desired.

Make-Ahead

You can prepare the pie a day in advance; add salt just before serving.

5. Serving Suggestions

• Serve with whipped cream, sweetened lightly with honey.
• Add fresh berries for a bright contrast.
• Drizzle warm honey or caramel for extra decadence.
• Pair with herbal tea, espresso, or a buttery Chardonnay.
• For holidays, dust edges with powdered sugar and add a honey drizzle design.
• For gifting, slice into elegant wedges, wrap in parchment, and tie with twine.

6. Pro Tips for Success

• Blind bake your crust—non-negotiable.
• Use fine cornmeal for smooth texture.
• Don’t over-bake; aim for a gentle jiggle.
• Cool completely for clean, gorgeous slices.
• High-quality honey transforms the flavor—choose wisely.
• Add flaky salt only after cooling.

7. FAQs (People Also Ask)

Why is my salted honey pie runny?

A runny salted honey pie usually means it was underbaked. The edges should be set while the center jiggles slightly, not sloshes. If the pie is pale, soft, and very loose, bake it 5–10 minutes longer and allow it to cool fully so the custard can firm up.

Can I make salted honey pie without cornmeal?

Yes! You can replace the cornmeal with all-purpose flour or fine almond flour. The texture will be a bit smoother and less traditional, but the salted honey pie flavor remains delicious and balanced.

Should salted honey pie be served warm or cold?

It’s best served at room temperature or slightly chilled. Warm salted honey pie is softer and more pudding-like, but it may not slice neatly. Chilling allows the custard to set beautifully.

Can I use dark honey or flavored honey?

Absolutely. Strong honeys like buckwheat or wildflower will give your salted honey pie a deeper, more complex flavor. Light honeys produce a milder, floral sweetness. Both are delicious—just choose what you love.

Can I make salted honey pie ahead for holidays?

Yes! This recipe is a dream for entertaining. Prepare salted honey pie 24 hours ahead, chill overnight, and add flaky salt right before serving.

I’d love to hear how your salted honey pie turns out—leave a comment, share your baking wins, or tag your photos on social media so our whole community can enjoy them too! If you’re looking for more decadent inspiration, explore reader favorites like my Chocolate Chip Cookie Cheesecake Bars, Amish Peanut Butter Cream Pie, Peanut Butter and Jelly Pie, Simple Dark Chocolate Pumpkin Tart, Pumpkin Mascarpone Pie, Fluffernutter Pie, Maple Buttermilk Pie, and my festive Candy Cane Whipped Shortbread.

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