Salted Honey Pie – A Sweet-Salty Slice of Southern Comfort

This Salted Honey Pie is a golden, custardy dream with a crackly top, buttery crust, and a whisper of sea salt that elevates every bite. With a silky filling made from honey, cream, and vanilla, it’s a show-stopping dessert that’s as easy to make as it is to love.

Introduction: A Modern Classic with Southern Roots

Salted Honey Pie is one of those magical desserts that feels both nostalgic and new. Inspired by Southern chess pies and the rich, golden sweetness of wildflower honey, this pie is a celebration of simple ingredients transformed into something extraordinary.

The filling is smooth and custardy, with a subtle crunch from fine cornmeal and a depth of flavor from vanilla and a splash of vinegar. The finishing touch? A sprinkle of flaky sea salt that cuts through the sweetness and adds a sophisticated edge.

Whether you’re baking for a holiday table, a cozy dinner party, or just a quiet weekend treat, this pie is guaranteed to impress.

Ingredients Breakdown

Let’s take a closer look at what makes this pie so irresistible:

For the Crust:

• 9-inch pie crust (homemade or store-bought)
  A buttery, flaky base that holds the luscious filling. Blind baking ensures it stays crisp and doesn’t get soggy.

Tip: If using store-bought crust, choose one made with real butter for the best flavor.

For the Filling:

• Unsalted butter (½ cup, melted and cooled)
  Adds richness and depth to the custard.
• Granulated sugar (¾ cup)
  Sweetens the filling and balances the honey.
• Fine-ground cornmeal (¼ cup)
  Adds a subtle texture and nods to traditional Southern pies.
• Salt (¼ tsp)
  Enhances all the other flavors.
• White vinegar or lemon juice (1 tbsp)
  Adds brightness and balances the sweetness.
• Vanilla extract (1 tsp)
  Adds warmth and complexity.
• Honey (½ cup, wildflower or clover recommended)
  The star of the show—choose a flavorful variety for the best results.
• Eggs (3 large)
  Provide structure and create that silky custard texture.
• Heavy cream (½ cup)
  Makes the filling rich and luxurious.

For the Topping:

• Flaky sea salt (Maldon or similar)
  Sprinkled just before serving for a perfect sweet-salty finish.

Equipment Needed

• 9-inch pie pan
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Foil or parchment paper
• Pie weights or dried beans
• Baking sheet
• Wire cooling rack
• Oven

Step-by-Step Instructions

Step 1: Prepare the Crust

Roll out your pie crust and fit it into a 9-inch pie pan.

Chill in the refrigerator for 15 minutes to help prevent shrinkage.

Line the crust with foil or parchment paper and fill with pie weights or dried beans.

Bake at 375°F (190°C) for 12–15 minutes.

Remove the weights and foil, then bake for another 5 minutes until lightly golden.

Let the crust cool slightly while you prepare the filling.

Tip: Blind baking ensures a crisp bottom that holds up to the creamy filling.

Step 2: Make the Filling

In a large bowl, whisk together:

• ½ cup melted, cooled butter
• ¾ cup granulated sugar
• ¼ cup fine cornmeal
• ¼ tsp salt
• 1 tbsp white vinegar or lemon juice
• 1 tsp vanilla extract
• ½ cup honey

Whisk until smooth and fully combined.

Add 3 large eggs, one at a time, whisking thoroughly after each addition.

Stir in ½ cup heavy cream until the mixture is silky and uniform.

Tip: Don’t overbeat—just mix until everything is incorporated.

Step 3: Fill and Bake

Pour the filling into the pre-baked crust.

Place the pie on a baking sheet to catch any drips.

Bake at 350°F (175°C) for 40–50 minutes, or until:

• The edges are set
• The center jiggles slightly when gently shaken

If the crust edges begin to brown too quickly, tent them with foil.

Remove from oven and place on a wire rack to cool.

Step 4: Cool and Finish

Let the pie cool for at least 2 hours to allow the filling to set.

Just before serving, sprinkle the top with flaky sea salt for that signature sweet-salty contrast.

Optional: Add a dollop of whipped cream or a drizzle of honey for extra indulgence.

Serving Suggestions

Perfect for:

• Thanksgiving or Christmas dessert tables
• Spring brunches
• Dinner parties
• Hostess gifts

Pair with:

• A cup of Earl Grey or chamomile tea
• A glass of dessert wine or bourbon
• Fresh berries or a scoop of vanilla ice cream

Presentation Tip: Serve on a rustic wooden board with a honey dipper and a small bowl of sea salt for guests to customize their slice.

Variations to Try

Want to make it your own? Try these delicious twists:

Lemon-Honey Pie

Add 1 tbsp lemon zest to the filling for a citrusy brightness.

Nutty Honey Pie

Top with toasted almonds or pecans before baking for added crunch.

Herbal Infusion

Infuse the cream with fresh thyme or rosemary before adding to the filling.

Coconut Honey Pie

Swap cornmeal for finely shredded coconut for a tropical twist.

Storage and Make-Ahead Tips

• Make-Ahead: Bake the pie up to 2 days in advance. Store covered at room temperature or in the fridge.
• Refrigerate: Store leftovers in an airtight container for up to 5 days.
• Freeze: Freeze the baked pie (without salt topping) for up to 1 month. Thaw overnight and sprinkle with salt before serving.

Tip: Serve slightly chilled or at room temperature for the best texture.

Nutrition Notes (Per Slice, ~1 of 8)

• Calories: ~420
• Protein: ~4g
• Carbohydrates: ~38g
• Fat: ~28g
• Sugar: ~28g
• Sodium: ~180mg
• Fiber: ~0.5g

This pie is:

• Sweet and salty
• Creamy and custardy
• Perfectly portioned
• Great for sharin

Final Thoughts

This Salted Honey Pie is more than just a dessert—it’s a celebration of simple ingredients, elevated by thoughtful technique and a touch of sea salt. Whether you’re baking it for a special occasion or just because, it’s sure to become a new favorite.