There’s something truly nostalgic about a pie cooling on the windowsill, golden crust glistening in the afternoon light. This Salted Honey Pie is one of those comforting, rustic desserts that feels like a warm hug from grandma’s kitchen—simple, unpretentious, yet unforgettable. It blends old-fashioned Southern charm with a modern twist, offering a sweet-salty balance that makes every bite a revelation.
The recipe itself is rooted in a tradition of custard-style pies, where everyday pantry staples become something extraordinary with just a little love. Think of classics like chess pie or buttermilk pie—this is their golden cousin, kissed with honey and finished with a touch of flaky sea salt. It’s the kind of pie that makes appearances at potlucks, holiday tables, and quiet Sunday afternoons when all you need is a slice of something sweet with your tea or coffee.
Personally, I was introduced to Salted Honey Pie at a fall harvest gathering years ago. The host served it slightly warm with a dollop of whipped cream, and the moment I took a bite, I knew I had to recreate it. The buttery, rich filling has just enough salt to cut through the sweetness of the honey, creating a lovely contrast that lingers on your palate. It’s perfect for anyone who finds traditional pies a bit too sugary and wants something a little more nuanced.
Whether you’re baking it for Thanksgiving, a casual dinner with friends, or just because you’re craving something cozy and homemade, this pie delivers comfort in every slice.
Why You’ll Love This Recipe:
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Easy to make with pantry ingredients—no fancy tools required
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Beautifully balanced flavors: sweet, rich honey meets a hint of sea salt
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Perfect texture: custardy, creamy, and oh-so-smooth
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Versatile and impressive enough for gatherings, yet simple for weeknight dessert
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Ideal for honey lovers who want a pie that really lets it shine
INGREDIENTS YOU’LL NEED:
For the Pie Crust (homemade or store-bought):
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1 1/4 cups all-purpose flour
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1/2 tsp salt
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1/2 cup unsalted butter, cold and cut into cubes
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2 to 4 tbsp ice water
For the Honey Filling:
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1/2 cup unsalted butter, melted
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1/2 cup granulated sugar
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2 tbsp cornmeal
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1/4 tsp salt
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3/4 cup honey
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3 large eggs
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1/2 cup heavy cream
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2 tsp white vinegar
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1 1/2 tsp vanilla extract
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Flaky sea salt, for topping
HOW TO MAKE SALTED HONEY PIE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the crust
If making your crust from scratch, whisk together flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Roll and pre-bake the crust
On a lightly floured surface, roll out the chilled dough into a 12-inch circle and transfer it to a 9-inch pie pan. Trim and crimp the edges as desired. Pop it in the freezer for 10-15 minutes to firm up. Then line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes until the edges just start to color. Remove the weights and bake for another 5 minutes to set the bottom.
Step 3: Make the filling
In a large mixing bowl, whisk together the melted butter, sugar, cornmeal, and salt until smooth. Add the honey and whisk again. Then beat in the eggs, one at a time, followed by the heavy cream, vinegar, and vanilla extract. The filling will be rich and golden—like liquid sunshine!
Step 4: Assemble and bake
Pour the honey filling into your pre-baked crust. Bake at 350°F (175°C) for 40-50 minutes. You’ll know it’s ready when the edges are puffed and set, but the center still has a slight jiggle. It will continue to set as it cools.
Step 5: Cool and garnish
Let the pie cool completely at room temperature, then sprinkle the top with flaky sea salt. The salt not only looks pretty but also brings out the deep caramel notes in the honey.
HELPFUL TIPS:
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Use a light-colored pie pan to avoid over-browning the crust.
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If your crust edges brown too quickly, cover them with foil or a pie shield during baking.
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Don’t skip the vinegar—it subtly brightens the custard and balances the sweetness.
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Serve warm or at room temperature. It pairs beautifully with whipped cream or a scoop of vanilla ice cream.
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For clean slices, chill the pie before cutting, then let it sit for 10-15 minutes to soften slightly.
DETAILS:
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Prep Time: 30 minutes
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Cook Time: 50 minutes
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Total Time: 1 hour 20 minutes
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Yield: 8 slices
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
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You can use a store-bought pie crust to save time.
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The pie can be made a day ahead and stored in the fridge.
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Flaky sea salt is essential—don’t substitute with table salt, which is too fine and sharp.
NUTRITIONAL INFORMATION:
(Per slice, approximate)
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Calories: 420
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Carbohydrates: 46g
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Protein: 4g
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Fat: 26g
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Saturated Fat: 16g
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Cholesterol: 130mg
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Sodium: 200mg
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Sugar: 35g
FREQUENTLY ASKED QUESTIONS:
Can I use a different kind of sweetener instead of honey?
This pie is all about the honey flavor, so while you could experiment with maple syrup or agave, it will change the flavor profile significantly.
Is the cornmeal necessary?
Yes, it gives the filling a subtle texture and helps it set properly.
Can I freeze Salted Honey Pie?
You can freeze the baked pie once cooled. Wrap it tightly in plastic and foil, then thaw overnight in the fridge before serving.
STORAGE INSTRUCTIONS:
Store the pie covered in the refrigerator for up to 4 days. Serve chilled or bring to room temperature before enjoying. You can also warm individual slices in the microwave for 10-15 seconds.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy delights:
CONCLUSION
Salted Honey Pie is the kind of dessert that sticks with you—not just for its crave-worthy flavor, but for the feeling it brings. It’s nostalgic, warm, and just unexpected enough to impress everyone at the table. Whether you’re sharing it during the holidays, baking it for a friend, or just treating yourself to something special, it promises comfort, joy, and a little taste of Southern sunshine.
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Salted Honey Pie
Description
There’s something truly nostalgic about a pie cooling on the windowsill, golden crust glistening in the afternoon light. This Salted Honey Pie is one of those comforting, rustic desserts that feels like a warm hug from grandma’s kitchen—simple, unpretentious, yet unforgettable. It blends old-fashioned Southern charm with a modern twist, offering a sweet-salty balance that makes every bite a revelation.
The recipe itself is rooted in a tradition of custard-style pies, where everyday pantry staples become something extraordinary with just a little love. Think of classics like chess pie or buttermilk pie—this is their golden cousin, kissed with honey and finished with a touch of flaky sea salt. It’s the kind of pie that makes appearances at potlucks, holiday tables, and quiet Sunday afternoons when all you need is a slice of something sweet with your tea or coffee.
Personally, I was introduced to Salted Honey Pie at a fall harvest gathering years ago. The host served it slightly warm with a dollop of whipped cream, and the moment I took a bite, I knew I had to recreate it. The buttery, rich filling has just enough salt to cut through the sweetness of the honey, creating a lovely contrast that lingers on your palate. It’s perfect for anyone who finds traditional pies a bit too sugary and wants something a little more nuanced.
Whether you’re baking it for Thanksgiving, a casual dinner with friends, or just because you’re craving something cozy and homemade, this pie delivers comfort in every slice.
Ingredients
For the Pie Crust (homemade or store-bought):
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cut into cubes
2 to 4 tbsp ice water
For the Honey Filling:
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
2 tbsp cornmeal
1/4 tsp salt
3/4 cup honey
3 large eggs
1/2 cup heavy cream
2 tsp white vinegar
1 1/2 tsp vanilla extract
Flaky sea salt, for topping
Instructions
Step 1: Prepare the crust
If making your crust from scratch, whisk together flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Roll and pre-bake the crust
On a lightly floured surface, roll out the chilled dough into a 12-inch circle and transfer it to a 9-inch pie pan. Trim and crimp the edges as desired. Pop it in the freezer for 10-15 minutes to firm up. Then line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes until the edges just start to color. Remove the weights and bake for another 5 minutes to set the bottom.
Step 3: Make the filling
In a large mixing bowl, whisk together the melted butter, sugar, cornmeal, and salt until smooth. Add the honey and whisk again. Then beat in the eggs, one at a time, followed by the heavy cream, vinegar, and vanilla extract. The filling will be rich and golden—like liquid sunshine!
Step 4: Assemble and bake
Pour the honey filling into your pre-baked crust. Bake at 350°F (175°C) for 40-50 minutes. You’ll know it’s ready when the edges are puffed and set, but the center still has a slight jiggle. It will continue to set as it cools.
Step 5: Cool and garnish
Let the pie cool completely at room temperature, then sprinkle the top with flaky sea salt. The salt not only looks pretty but also brings out the deep caramel notes in the honey.
Notes
-
You can use a store-bought pie crust to save time.
-
The pie can be made a day ahead and stored in the fridge.
-
Flaky sea salt is essential—don’t substitute with table salt, which is too fine and sharp.