Salted Honey Pie
A sweet and salty dessert with a smooth honey filling and flaky crust.
Equipment
- 9-inch pie dish
- Mixing bowl
- Whisk
Ingredients
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
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the melted butter, sugar, cornmeal, and salt until smooth.
- Add the vinegar or lemon juice, vanilla extract, and honey, mixing well.
- Whisk in the eggs one at a time, then stir in the heavy cream until fully combined.
- Pour the filling into the blind-baked pie crust.
- Bake for 45 minutes, or until the filling is set and slightly puffed.
- Let the pie cool completely, then sprinkle with flaky sea salt before serving.
Notes
For best results, use high-quality honey and let the pie cool completely before slicing.