Decadent Southern Honey Pie

This salted honey pie transforms simple ingredients into an impressive dessert that balances sweet, salty and buttery flavors. The magic happens when quality honey meets a touch of sea salt, creating a caramelized custard that's reminiscent of butterscotch but with more complex flavor notes.

I first made this pie for a potluck where I needed something different from the usual apple or chocolate options. Now it's requested at every family gathering, especially by my brother who claims it's "the perfect dessert" with his after-dinner coffee.

Ingredients

• Pie crust: Store bought saves time, but homemade adds flavor. Either way, blind baking is essential for a crisp foundation.
• Unsalted butter: Choose a good quality European-style butter with higher fat content for richer flavor.
• Granulated sugar: Regular white sugar works perfectly here as it lets the honey flavor shine.
• Fine cornmeal: This might seem unusual but it adds subtle texture and helps the filling set properly.
• Salt: Regular table salt balances sweetness in the filling.
• White vinegar or lemon juice: Just a tablespoon cuts through the sweetness and activates a chemical reaction that improves the custard texture.
• Vanilla extract: Use pure extract rather than imitation for cleaner flavor.
• Honey: The star ingredient. Select a light, floral variety like clover or wildflower for best results.
• Large eggs: These provide structure to the filling. Room temperature eggs incorporate more smoothly.
• Heavy cream: Creates silky richness in the filling. Do not substitute with half and half.
• Flaky sea salt: Maldon or another large-flake finishing salt adds the perfect crunchy contrast.

Step-by-Step Instructions

Blind Bake the Crust:

This critical step ensures your crust stays crisp under the wet filling. Line your chilled crust with parchment or foil, fill with pie weights or dried beans, and bake at 375°F for 12-15 minutes. Remove weights and continue baking another 5 minutes until just starting to brown. Let cool slightly before filling.

Create the Honey Mixture:

In a large bowl, combine melted butter, sugar, cornmeal, salt, vinegar or lemon juice, vanilla, and honey. Whisk thoroughly until completely smooth. The cornmeal might seem unusual, but trust me, it adds just enough texture without making the filling gritty.

Add the Eggs:

Incorporate eggs one at a time, whisking well after each addition. This gradual method prevents the eggs from cooking on contact with warm ingredients and ensures a silky smooth custard.

Finish the Filling:

Gently stir in the heavy cream until the mixture looks uniform. The filling will be quite loose at this stage, which is exactly what you want. Pour into your partially cooled blind-baked crust.

Bake to Perfection:

Place your filled pie on a baking sheet to catch any potential overflow and ease handling. Bake at 350°F for 40-50 minutes. The center should still have a slight jiggle when gently shaken, similar to a cheesecake. If the crust edges brown too quickly, shield them with foil or a pie crust protector.

Cool Completely:

Patience is crucial here. Allow the pie to cool fully on a wire rack for at least 2 hours. This resting time allows the filling to fully set and develop flavor.

Add Finishing Salt:

Just before serving, sprinkle flaky sea salt over the top. This final touch elevates the entire dessert, creating a magical sweet-salty balance.

Save

My grandmother used to keep bees, and I still remember the first time I made this with her wildflower honey. The aroma that filled the kitchen took me right back to summer days watching her carefully collect honeycombs. While any good quality honey works, finding a local variety makes this dessert truly special.

Recipe FAQs

→ Can I make this salted honey pie in advance?

Yes, you can prepare this pie up to two days ahead. Store it covered in the refrigerator, but add the flaky sea salt just before serving for the best texture and flavor contrast.

→ What type of honey works best for this pie?

Wildflower or clover honey is recommended for their balanced flavor profiles. However, you can experiment with different varieties like orange blossom or buckwheat for unique flavor notes. Avoid strongly flavored honey unless you specifically want that distinctive taste.

→ Why does the recipe call for vinegar or lemon juice?

The small amount of acid from vinegar or lemon juice balances the sweetness of the honey and sugar while also helping to stabilize the filling. It adds brightness that prevents the pie from being one-dimensionally sweet.

→ Is blind baking the crust necessary?

Yes, blind baking is essential for this pie. It ensures the crust is partially baked before adding the wet filling, which prevents a soggy bottom and guarantees a crisp, flaky texture in the finished pie.

→ Can I freeze leftover salted honey pie?

While you can freeze this pie, the texture may change slightly upon thawing. If freezing, wrap individual slices tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator for best results.

→ What's the purpose of the cornmeal in the filling?

The fine cornmeal adds subtle texture and structure to the filling while contributing a delicate corn flavor that complements the honey. It also helps the filling set properly during baking.