Salted Honey Pie: A Perfect Blend of Sweet and Salty

Why You’ll Love This Recipe

I love how this pie manages to be sweet without being overwhelming. The honey provides a natural richness, while the sea salt gives every bite a little surprise that keeps me coming back for more. It’s incredibly easy to make, yet it feels sophisticated. Whether I’m baking for family or friends, this pie always gets rave reviews.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsalted butter

• Granulated sugar

• Cornmeal

• Salt

• Eggs

• Heavy cream

• White vinegar

• Pure vanilla extract

• Honey (good quality is key)

• Flaky sea salt for topping

directions

1. I start by preheating the oven and preparing a standard 9-inch pie crust in a pie dish, crimping the edges as desired. I like to chill the crust while preparing the filling.

2. In a medium bowl, I whisk together the sugar, cornmeal, and salt. Then, I add the eggs one at a time, mixing until smooth.

3. I stir in the heavy cream, vinegar, vanilla, and finally the honey, making sure everything is fully combined.

4. Once the filling is ready, I pour it into the prepared pie crust.

5. I bake the pie in a preheated oven until the center is just set and the top is golden brown, usually around 45 to 50 minutes.

6. After baking, I let it cool completely before sprinkling a generous pinch of flaky sea salt over the top.

7. I serve the pie at room temperature, which lets the texture settle beautifully.

Servings and timing

This Salted Honey Pie serves 8. It takes about 15 minutes to prep and 50 minutes to bake, with at least 1 hour for cooling before serving.

Variations

Sometimes I add a touch of citrus zest—either lemon or orange—to brighten up the flavor. If I want a nuttier texture, I sprinkle finely chopped toasted pecans or walnuts on top just before serving. And when I’m in the mood for a deeper flavor, I swap out some of the sugar for light brown sugar to bring in a hint of caramel.

storage/reheating

I store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container. It keeps well for up to 4 days. I like to let it come to room temperature before serving again. If I want to warm it slightly, I use the oven set to 300°F for about 10 minutes—this keeps the crust crisp and the filling silky.

FAQs

What type of honey works best for this pie?

I prefer using a mild, floral honey like clover or wildflower. Stronger varieties like buckwheat can overpower the other flavors.

Can I make this pie ahead of time?

Yes, I often bake it a day in advance. It holds up well and the flavors develop beautifully after resting.

Do I need to blind-bake the pie crust?

No, I don’t blind-bake it for this recipe. The filling bakes long enough to cook the crust thoroughly.

Can I make this pie gluten-free?

Yes, by using a gluten-free pie crust and making sure the cornmeal and other ingredients are certified gluten-free.

Is it okay to use store-bought crust?

Absolutely. I’ve used store-bought crust many times, especially when I’m short on time, and it still turns out delicious.

Conclusion

Salted Honey Pie is one of those desserts that feels both rustic and elegant. The natural sweetness of the honey paired with the flake of sea salt makes for a balanced, unforgettable treat. It’s easy to prepare and perfect for gatherings or just a quiet indulgent moment at home.