Why You’ll Love Salted Honey Pie: 5-Star Decadent Twist on a Southern Classic Recipe

I adore this recipe because it’s both classic and luxurious. The smooth, creamy filling pairs beautifully with the golden, crisp crust, and the touch of salt brings out the deep floral sweetness of the honey. I also love how easy it is to make — just whisk, bake, and cool. It’s elegant enough for holidays or dinner parties but simple enough to bake on a quiet weekend. Every slice feels like pure comfort with a refined twist.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the crust:
1 9-inch pie crust, homemade or store-bought (blind baked)

For the filling:
½ cup unsalted butter, melted and slightly cooled
¾ cup granulated sugar
¼ cup cornmeal (fine grind)
¼ teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ cup honey (preferably wildflower or clover)
3 large eggs
½ cup heavy cream

For topping:
Flaky sea salt (such as Maldon), to finish

Directions

1. I start by blind baking the crust. I chill it first, then line it with foil or parchment and fill it with pie weights. I bake it at 375°F (190°C) for 12–15 minutes, remove the weights, and bake for another 5 minutes until lightly golden. I let it cool slightly while I prepare the filling.

2. In a large mixing bowl, I whisk together the melted butter, sugar, cornmeal, salt, lemon juice, vanilla, and honey until the mixture is smooth.

3. I add the eggs one at a time, whisking after each addition to fully incorporate them.

4. Next, I stir in the heavy cream until the filling becomes silky and well combined.

5. I pour the filling into the pre-baked crust and place the pie on a baking sheet for stability.

6. I bake it at 350°F (175°C) for 40–50 minutes, until the center is just set and slightly jiggly. If the crust browns too quickly, I tent it with foil.

7. Once baked, I cool the pie completely on a wire rack for at least 2 hours to allow it to set properly.

8. Just before serving, I sprinkle the top with flaky sea salt for that signature sweet-salty finish.

Servings and Timing

This pie makes 8 slices. It takes about 15 minutes to prepare and 50 minutes to bake, with at least 2 hours of cooling time, for a total time of approximately 3 hours and 5 minutes.

Variations

I sometimes add a tablespoon of bourbon or a pinch of cinnamon to the filling for extra warmth and depth. When I want a nutty touch, I garnish the top with toasted pecans or walnuts along with the sea salt. For a citrusy twist, I use orange blossom honey and a bit of grated zest in the filling. If I’m in the mood for mini desserts, I pour the filling into tart shells and reduce the baking time to about 25 minutes.

Storage/Reheating

I store leftover pie tightly wrapped in the refrigerator for up to 4 days. To serve, I enjoy it cold or let it sit at room temperature for about 20 minutes to soften slightly. If I want a warm slice, I heat it briefly in the oven at 300°F (150°C) for 5–10 minutes. The pie also freezes well — I wrap it in plastic and foil and thaw it overnight before serving.

FAQs

What kind of honey works best for this pie?

I prefer wildflower or clover honey because they have a balanced flavor that complements the custard perfectly.

Why do I need to blind bake the crust?

Blind baking ensures the crust stays crisp and doesn’t get soggy from the custard filling.

Can I use store-bought pie crust?

Yes, I often use a good-quality store-bought crust for convenience, and it works beautifully.

How do I know when the pie is done baking?

The center should be just set with a slight jiggle — it will continue to firm up as it cools.

Can I substitute lemon juice with vinegar?

Yes, white vinegar works well if I don’t have lemon juice on hand, though lemon adds a hint of brightness.

Can I make this pie ahead of time?

Definitely. I usually bake it the day before and refrigerate it overnight — the flavor improves as it rests.

What can I use instead of cornmeal?

If I don’t have cornmeal, a tablespoon of flour can help thicken the filling, though cornmeal adds a subtle texture.

Can I make this pie gluten-free?

Yes, I use a gluten-free pie crust and ensure my cornmeal is certified gluten-free.

How do I prevent cracks on top?

I bake the pie gently and avoid overbaking — slight jiggle in the center means it’s perfect.

Can I serve it with whipped cream?

Absolutely. A dollop of whipped cream or vanilla ice cream makes it even more decadent.

Conclusion

I love making this Salted Honey Pie because it’s an elegant twist on a comforting Southern classic. The custard’s velvety sweetness, balanced by a touch of salt, creates a flavor that’s both rich and refined. Whether for a holiday table or a quiet afternoon treat, this pie never fails to impress. Every bite reminds me that sometimes the simplest ingredients make the most extraordinary desserts.