A silky, sweet-meets-salty Southern classic, this Salted Honey Pie is rich, golden, and delightfully unique. With a buttery custard-like filling infused with honey and a sprinkling of flaky sea salt, it’s the kind of dessert that makes a quiet moment feel like a celebration.

Why You’ll Love This Recipe

I love how this pie balances sweetness with just the right touch of salt, creating a rich depth of flavor in every bite. The cornmeal adds a subtle texture to the creamy filling, while the honey provides a floral, complex sweetness that elevates the entire dessert. It’s surprisingly simple to make, with straightforward ingredients and minimal fuss. Whether I serve it at a holiday table or enjoy a slice with afternoon tea, it always hits the mark.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 9-inch pie crust, homemade or store-bought (blind baked)

For the filling:

• ½ cup unsalted butter, melted and cooled
• ¾ cup granulated sugar
• ¼ cup fine-ground cornmeal
• ¼ teaspoon salt
• 1 tablespoon white vinegar or lemon juice
• 1 teaspoon vanilla extract
• ½ cup honey (wildflower or clover recommended)
• 3 large eggs
• ½ cup heavy cream

For topping:

• Flaky sea salt (Maldon or similar), to finish

Directions

Step 1: Prepare the Crust
I roll out the pie crust into a 9-inch pie pan and chill it for 15 minutes. Then I line it with foil or parchment, fill it with pie weights, and bake at 375°F (190°C) for 12–15 minutes. After removing the weights, I bake for another 5 minutes. I let the crust cool slightly while I prepare the filling.

Step 2: Make the Filling
In a large mixing bowl, I whisk together the melted butter, sugar, cornmeal, salt, vinegar or lemon juice, vanilla, and honey until the mixture is smooth. Then I add the eggs one at a time, whisking well after each addition. I stir in the heavy cream until everything is well combined.

Step 3: Fill and Bake
I pour the filling into the pre-baked pie crust, place the pie on a baking sheet, and bake at 350°F (175°C) for 40–50 minutes. The center should jiggle slightly when done. If the crust edges start to brown too fast, I tent them with foil.

Step 4: Cool and Finish
I cool the pie on a wire rack for at least 2 hours. Right before serving, I sprinkle flaky sea salt on top for that perfect sweet and salty contrast.

Servings and timing

This pie makes about 8 servings.
Prep time: 25 minutes
Cook time: 50 minutes
Cooling time: 2 hours
Total time: Approximately 3 hours and 15 minutes

Variations

• Citrus Twist: I sometimes swap the vinegar for fresh lemon juice to brighten up the filling.
• Spiced Honey Pie: A pinch of ground cinnamon or nutmeg gives it a warm, cozy note.
• Nutty Crust: Using a graham cracker or almond flour crust adds a nutty layer of flavor.
• Maple Option: In place of honey, I’ve tried pure maple syrup for a deeper, earthier taste.
• Mini Tarts: I make this recipe in tartlet pans for individual servings—perfect for parties.

Storage/Reheating

I store leftover Salted Honey Pie covered in the refrigerator for up to 4 days. When I want to serve it again, I let it come to room temperature or gently warm individual slices in the microwave for 10–15 seconds. I avoid freezing it, as the custard texture can become grainy when thawed.

FAQs

How do I know when the pie is done baking?

I check by gently shaking the pie—if the center jiggles slightly but the edges are set, it’s done. It will firm up more as it cools.

Can I use regular cornmeal instead of fine-ground?

I prefer fine-ground for a smoother texture, but regular works in a pinch. Just expect a bit more texture in the filling.

What kind of honey works best for this recipe?

I use wildflower or clover honey for their mild, floral notes. Stronger honeys like buckwheat can overpower the flavor.

Can I make this pie ahead of time?

Yes, I often make it the day before and store it in the fridge. It tastes even better after it has time to set.

Why add vinegar or lemon juice?

The acid balances the sweetness and helps give the custard its silky texture. I don’t skip it!

Conclusion

This Salted Honey Pie is a sweet revelation. With its luscious custard, hint of salt, and golden finish, it’s a standout dessert I keep coming back to. Simple to make and unforgettable to taste—this pie earns a permanent place in my recipe collection.

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