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Salted Honey Pie

Irresistible Salted Honey Pie: A Southern Comfort Delight

Salted Honey Pie is a delightful dessert harmonizing sweet and salty flavors, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 1 9-inch pre-baked pie crust store-bought or homemade
For the Filling
  • ½ cup unsalted butter melted and cooled
  • ¾ cup granulated sugar balances honey's sweetness
  • ¼ cup cornmeal fine grind; almond flour can be a gluten-free alternative
  • ¼ teaspoon salt enhances overall flavor
  • 1 tablespoon white vinegar or lemon juice adds brightness
  • 1 teaspoon vanilla extract infuses aromatic sweetness
  • ½ cup honey high-quality recommended
  • 3 large eggs acts as a binder
  • ½ cup heavy cream adds richness

Equipment

  • 9-inch pie dish
  • Mixing bowl
  • Whisk
  • oven

Method
 

Step-by-Step Instructions for Salted Honey Pie
  1. Preheat your oven to 375°F (190°C) and blind bake your pre-baked 9-inch pie crust for 12-15 minutes using weights. Let it cool slightly.
  2. In a mixing bowl, combine melted butter, sugar, cornmeal, salt, vinegar, vanilla extract, and honey. Whisk until smooth.
  3. Add eggs one at a time, whisking thoroughly after each. Then pour in heavy cream and whisk until creamy and uniform.
  4. Pour filling into the pre-baked crust and bake at 350°F (175°C) for 40-50 minutes until the center is set but jiggles slightly.
  5. Let the pie cool completely on a wire rack for at least 2 hours to firm up the filling.
  6. Before serving, sprinkle flaky sea salt on top to enhance flavors. Serve with berries or whipped cream.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 80mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 25mgIron: 1mg

Notes

Ensure ingredients are at room temperature for a smooth custard. Don’t skip blind baking to avoid a soggy crust. Use high-quality honey for the best flavor.

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