Salted Honey Pie Recipe

Oh my goodness, you guys—let me tell you about the first time I made Salted Honey Pie. It was one of those lazy Sunday afternoons when I wanted something sweet but not *too* sweet, you know? I stumbled across this recipe tucked in an old cookbook, and the minute I pulled it out of the oven—golden, slightly puffed, with that incredible honey aroma—I knew it was love at first bite. The way the smooth, caramel-like honey filling contrasts with that flaky crust and a sprinkle of flaky salt? Absolute magic.

This Salted Honey Pie is my go-to when I need a dessert that feels fancy but secretly couldn’t be easier. It’s ready in about an hour (including baking time!), serves eight lucky people, and tastes like sunshine in pie form. Perfect for summer picnics, holiday tables, or honestly… just because Tuesday deserves dessert too.

Why You’ll Love Salted Honey Pie

Trust me, once you try this pie, it’ll become a staple in your dessert rotation. Here’s why:

• **Sweet and salty perfection:** The rich honey filling paired with a sprinkle of flaky sea salt creates this incredible balance that’s not too sweet, not too salty—just right.
• **Super simple to make:** No complicated techniques here! Just whisk, pour, and bake. Even if you’re not a pie expert, you’ve totally got this.
• **Minimal ingredients:** Most of what you need is probably already in your pantry. And if you’re short on time, a store-bought crust works like a charm.
• **Crowd-pleaser:** This pie is a hit at every gathering. It’s unique enough to impress but familiar enough that everyone will ask for seconds.
• **Versatile dessert:** Serve it warm with ice cream, cold with whipped cream, or just as-is. It’s delicious any way you slice it!

Honestly, it’s the kind of dessert that feels like a hug in pie form. You’re going to love it.

Ingredients You’ll Need for Salted Honey Pie

For the Crust

• 1 9-inch pie crust (homemade or store-bought, blind-baked) — If you're short on time, a good-quality store-bought crust works just fine. But if you're feeling ambitious, my flaky homemade crust adds that extra love. Just don’t skip blind-baking—it keeps the bottom crisp!

For the Filling

• ½ cup unsalted butter, melted and slightly cooled — Let it sit for a few minutes so it’s warm but not hot. We don’t want scrambled eggs in our pie!
• ¾ cup granulated sugar — Just your basic white sugar here, nothing fancy.
• ¼ cup cornmeal (fine grind) — This adds the perfect subtle texture. If yours is coarse, give it a quick blitz in the blender.
• ¼ teaspoon salt — Balances all that sweetness.
• 1 tablespoon white vinegar or lemon juice — A little tang to brighten things up. I usually grab whatever’s in my fridge.
• 1 teaspoon vanilla extract — The good stuff, please! It makes a difference.
• ½ cup honey (preferably wildflower or clover) — The star of the show! Go for something flavorful—cheap honey just won’t shine here.
• 3 large eggs — Crack ’em into a separate bowl first to avoid shell surprises.
• ½ cup heavy cream — Makes the filling luxuriously smooth.

For the Topping

• Flaky sea salt (like Maldon), to finish — Don’t skip this! That salty crunch is what takes this pie from great to *chef’s kiss*.

See? Nothing too wild here. Just a handful of simple ingredients that come together to make something totally magical.

Step-by-Step Salted Honey Pie Instructions

Preparing the Filling

1. Preheat your oven to 350°F (175°C). This gives it plenty of time to get nice and toasty while you work on the filling.
2. In a mixing bowl, whisk together the melted butter, sugar, cornmeal, and salt until everything is smooth and combined. No lumps allowed here—just silky perfection!
3. Add the vinegar or lemon juice, vanilla extract, and honey. Whisk it all together until it’s glossy and smells like heaven. Seriously, the honey aroma alone is worth it.
4. Whisk in the eggs one at a time. This is key—don’t dump them all in at once! Take your time to fully incorporate each egg before adding the next. It keeps the filling smooth and custardy.
5. Finally, stir in the heavy cream. Mix until everything is fully combined and the filling looks like liquid gold. Set it aside while you get your crust ready.

Baking the Pie

1. Place your blind-baked pie crust on a baking sheet (trust me, this makes it easier to handle and catches any potential spills).
2. Carefully pour the filling into the crust. It’ll be pretty runny, but don’t panic—that’s exactly how it should be.
3. Slide the pie into the oven on the middle rack. Bake for 45 minutes, or until the filling is set and slightly puffed. You’ll know it’s done when the edges are golden and the center wobbles just a tiny bit when you gently shake the pan.

Cooling and Finishing

1. Let the pie cool completely on a wire rack. I know, it’s tempting to dive right in, but patience is key here. The filling needs time to set up properly.
2. Once it’s cool, sprinkle the top generously with flaky sea salt. This is the moment where it all comes together—that sweet honey filling with that salty crunch. Perfection!
3. Slice and serve. I love it with a dollop of whipped cream or a scoop of vanilla ice cream, but honestly, it’s amazing all on its own. Enjoy every bite!

And that’s it! Simple, right? Just a few steps, a little patience, and you’ve got a pie that’s gonna wow everyone at the table. Happy baking!

Salted Honey Pie Variations

Okay, here’s the fun part—let’s talk twists! This pie is crazy versatile, so don’t be afraid to play around. Here are some of my favorite ways to mix it up:

• Switch up the honey: Try buckwheat honey for a deeper, almost molasses-like flavor, or orange blossom honey for a floral note. Just steer clear of super mild honeys—they’ll disappear in the bake.
• Spice it up: Add ½ teaspoon cinnamon or a pinch of cardamom to the filling for a cozy twist. Bonus: it smells AMAZING while baking.
• Crust adventures: Swap the classic pie crust for a graham cracker or ginger snap crust. Just press the crumbs with butter into the pan and skip the blind bake—easy peasy!
• Boozy boost: Stir a tablespoon of bourbon or rum into the filling for a grown-up kick. (Just maybe warn your guests first!)
• Nutty crunch: Sprinkle chopped toasted pecans or walnuts on top with the flaky salt. Sweet, salty, AND crunchy? Yes, please.

See? Endless possibilities. The basic recipe is foolproof, but tweaking it is half the fun. Go wild—or keep it classic. Either way, you win.

Serving and Storage Tips for Salted Honey Pie

Alright, let’s talk about the best ways to serve and store this beauty. First off, always let it cool completely before slicing—I know it’s hard to wait, but cutting into it warm means a gooey mess (still tasty, just not as pretty). Room temperature is ideal for serving, so the flavors really shine. If you’re feeling fancy, a dollop of barely sweetened whipped cream or a scoop of vanilla ice cream takes it over the top.

Got leftovers? Cover the pie tightly with plastic wrap or pop it in an airtight container. It’ll keep at room temp for up to 2 days, or in the fridge for 4–5 days (just let it sit out for 15 minutes to take the chill off before serving). Want to freeze it? Wrap individual slices in plastic, then foil, and stash them for up to 2 months. Thaw overnight in the fridge, then bring to room temp or warm slightly in the oven. Easy!

Helpful Notes for Perfect Salted Honey Pie

A few extra tips to make sure your pie turns out flawless every time:

• Honey matters: Splurge on good-quality honey—it’s the star of the show! Cheap honey tastes flat, while wildflower or clover gives that deep, floral sweetness we love.
• Cooling is non-negotiable: I know, I sound like a broken record, but seriously—let it cool completely. That filling needs time to set up properly, or you’ll end up with a delicious but messy puddle.
• Cracks happen: If your pie develops little cracks as it cools, no stress! Just sprinkle extra flaky salt over them—nobody will notice, and it’ll still taste incredible.
• Blind bake like a pro: If your crust puffs during blind baking, gently press it down with a spoon while it’s still warm. No soggy bottoms here!

Remember, even "imperfect" pies still taste amazing. Happy baking, friends!

Frequently Asked Questions About Salted Honey Pie

I get it—pies can be a little intimidating, especially when you’re trying something new. Here are answers to the questions I hear most often:

1. Can I use bottled lemon juice instead of fresh?
   Sure! Fresh is great, but bottled works in a pinch. Just skip the weird lemon-shaped squeezer—your pie won’t know the difference.
2. What if my filling is still runny after baking?
   Sometimes ovens run cool. Pop it back in for 5–10 minutes until the center jiggles just slightly when nudged. If it’s already cooled and still loose? Chill it—the fridge firms it right up.
3. Can I make this ahead?
   Absolutely! Bake it the day before, let it cool, then store at room temp overnight. Add the flaky salt just before serving so it stays crunchy.
4. Help—my crust is browning too fast!
   Tent the edges with foil halfway through baking. Crisis averted!
5. Can I skip the cornmeal?
   Technically yes, but you’ll lose that lovely texture. In a bind, substitute with 2 tablespoon flour—just whisk extra well!

Still stumped? Shoot me a comment—I’ve messed up enough pies to troubleshoot anything!

Final Thoughts on Salted Honey Pie

There you have it—my go-to dessert for when I want something that feels fancy but secretly couldn’t be easier. A little sweet, a little salty, and totally irresistible. Whether you’re serving it at a dinner party or just treating yourself on a random Tuesday, this pie never disappoints. Trust me, once you take that first bite of golden, honey-kissed goodness with that flaky salt crunch, you’ll be hooked. Now go bake, enjoy, and prepare for the compliments to roll in!

If you're looking for more dessert inspiration, check out this Raspberry Coconut Magic Bars recipe or this delightful Easy Pumpkin Pie Bars recipe. For a different kind of sweet treat, you might enjoy these 10 Cup Cookies.

For those interested in the science behind baking, understanding how ingredients like cornmeal affects texture can be fascinating. Also, learning about different types of honey and their flavor profiles can elevate your baking even further; the National Honey Board offers great insights.