Salted Honey Pie Southern Classic (Print Version)
A creamy, caramelized honey filling in buttery crust, finished with flaky sea salt for the perfect sweet-savory balance.
# Ingredients:
→ For the crust
01 -
1 9-inch pie crust, homemade or store-bought, blind baked
→ For the filling
02 -
½ cup unsalted butter, melted and slightly cooled
03 -
¾ cup granulated sugar
04 -
¼ cup fine ground cornmeal
05 -
¼ teaspoon salt
06 -
1 tablespoon white vinegar or lemon juice
07 -
1 teaspoon vanilla extract
08 -
½ cup honey, preferably wildflower or clover
09 -
3 large eggs
10 -
½ cup heavy cream
→ For topping
11 -
Flaky sea salt, such as Maldon, to finish
# Steps to Follow:
01 -
Chill the pie crust, line with foil or parchment, add pie weights, and bake at 375°F (190°C) for 12–15 minutes. Remove weights and bake another 5 minutes. Let cool slightly.
02 -
In a large bowl, whisk together melted butter, sugar, cornmeal, salt, vinegar or lemon juice, vanilla, and honey until combined.
03 -
Add eggs one at a time, whisking after each addition. Stir in heavy cream until smooth.
04 -
Pour the filling into the pre-baked crust. Place the pie on a baking sheet and bake at 350°F (175°C) for 40–50 minutes until just set and barely jiggly in the center. Tent the crust with foil if browning too fast.
05 -
Cool the pie completely on a wire rack for at least 2 hours. Sprinkle with flaky sea salt just before serving.
# Additional Notes:
01 -
Use room temperature eggs and cream for a smoother filling.
02 -
Don’t skip blind baking—this ensures a crisp crust.
03 -
Let the pie cool fully before slicing to maintain structure.
04 -
Use high-quality honey for best flavor.
05 -
You can substitute white vinegar with lemon juice for brightness.
06 -
Wrap tightly and refrigerate leftovers for up to 4 days.