Salted Honey Pie Southern Classic (Print Version)
Silky honey custard in a flaky crust, finished with sea salt for an irresistible sweet-salty dessert.
# Ingredients:
→ Crust
01 -
1 9-inch pie crust, homemade or store-bought, blind baked
→ Filling
02 -
½ cup unsalted butter, melted and slightly cooled
03 -
¾ cup granulated sugar
04 -
¼ cup fine grind cornmeal
05 -
¼ teaspoon salt
06 -
1 tablespoon white vinegar or lemon juice
07 -
1 teaspoon vanilla extract
08 -
½ cup honey, preferably wildflower or clover
09 -
3 large eggs
10 -
½ cup heavy cream
→ Topping
11 -
Flaky sea salt, such as Maldon
# Directions:
01 -
Chill the pie crust. Line it with foil or parchment, add pie weights, and bake at 375°F (190°C) for 12–15 minutes. Remove the weights and bake for an additional 5 minutes. Let cool slightly.
02 -
In a large bowl, whisk together butter, sugar, cornmeal, salt, vinegar or lemon juice, vanilla, and honey until combined.
03 -
Add eggs one at a time, whisking well after each addition. Stir in heavy cream until smooth.
04 -
Pour the filling into the pre-baked crust, and place the pie on a baking sheet. Bake at 350°F (175°C) for 40–50 minutes until just set and slightly jiggly in the center. Tent the crust with foil if it browns too quickly.
05 -
Cool the pie completely on a wire rack for at least 2 hours.
06 -
Sprinkle flaky sea salt over the pie just before serving.
# Notes:
01 -
Use room temperature eggs and cream for a smoother filling.
02 -
Don’t skip blind baking to ensure a crisp crust.
03 -
Allow the pie to cool fully before slicing for proper structure.
04 -
High-quality honey enhances the flavor.
05 -
White vinegar can be substituted with lemon juice for brightness.