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Salted Honey Pie

Salted Honey Pie

This salted honey pie is rich, buttery, and custardy with a caramel-kissed top and a finishing sprinkle of flaky sea salt. It’s a simple Southern-style dessert that tastes like pure comfort—sweet, balanced, and totally irresistible.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 unbaked 9-inch pie crust homemade or store-bought
Salted Honey Pie Filling
  • 3/4 cup unsalted butter melted and cooled slightly
  • 1/2 cup granulated sugar
  • 1/2 cup honey high-quality (wildflower or clover)
  • 2 large eggs room temperature
  • 1 tbsp white cornmeal
  • 1 tbsp white vinegar or apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • flaky sea salt for finishing

Equipment

  • 9-inch Pie Dish
  • Mixing bowl
  • Whisk
  • Wire Rack

Method
 

  1. Preheat the oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie dish and crimp the edges.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and honey until smooth and glossy.
  3. Add the eggs one at a time, whisking well after each addition so the mixture emulsifies and looks silky.
  4. Whisk in the cornmeal, vinegar, vanilla extract, and fine sea salt until fully combined.
  5. Pour the filling into the prepared crust. Tap the pie dish gently on the counter to pop any air bubbles.
  6. Bake for 45–50 minutes, until the center is just set and still slightly jiggly like custard.
  7. Remove from the oven and immediately sprinkle flaky sea salt over the top. Cool completely on a wire rack before slicing.

Notes

For the best salted honey pie flavor, choose a mild floral honey (like clover or wildflower). Let the pie cool completely before slicing—custard pies set as they cool. If the crust browns too quickly, cover the edges with foil halfway through baking.