Salted Honey Pie: 3 Secrets to Irresistible Sweet-Salty Bliss

Oh my goodness, let me tell you about the first time I tasted salted honey pie—it was love at first bite! That perfect harmony of rich, golden honey and flaky sea salt made my taste buds dance. I’d stumbled upon it at this tiny bakery in Vermont, and after one slice, I knew I had to recreate that magical balance of sweet and salty at home. Now this salted honey pie has become my go-to dessert when I want something special but not fussy. The creamy filling practically melts in your mouth, while that sprinkle of salt at the end? Absolute perfection. Trust me, once you try it, you’ll understand why I’m obsessed!

Why You’ll Love This Salted Honey Pie

Let me count the ways this pie will steal your heart! First off, it’s ridiculously easy to make – no fancy techniques, just simple whisking and pouring. That honey filling? Pure magic. It’s got this luxurious texture that’s somehow both rich and light at the same time. And that sweet-salty combo? Absolute showstopper at potlucks. I’ve lost count of how many times friends have begged me for the recipe after one bite. Plus, it’s the kind of dessert that feels fancy but comes together with pantry staples. Win-win!

Ingredients for Salted Honey Pie

Here’s everything you’ll need to make this dreamy salted honey pie shine:

• 1 9-inch pie crust (homemade or store-bought – no judgment here!)
• 1/2 cup unsalted butter, melted (let it cool slightly – we don’t want scrambled eggs)
• 3/4 cup granulated sugar (trust me, it balances the honey perfectly)
• 1/2 cup honey (splurge on good local honey if you can – it makes all the difference)
• 3 large eggs, room temperature (they’ll blend smoother this way)
• 1/2 teaspoon salt (the secret weapon against oversweetness)
• 1 teaspoon vanilla extract (real stuff only, please)
• 1/4 cup heavy cream (for that luxurious texture)
• 1 tablespoon cornmeal (just a dusting to prevent soggy crust)
• Flaky sea salt for garnish (Maldon is my go-to for those perfect salty flakes)

Equipment You’ll Need

You won’t need anything fancy for this salted honey pie – just the basics from your kitchen! Grab a trusty 9-inch pie dish (glass or ceramic works great), a couple mixing bowls, a sturdy whisk, and of course, your oven. That’s it – no special gadgets required. See? I told you this was easy!

How to Make Salted Honey Pie

Step 1: Prepare the Crust

Let’s start with the foundation – that beautiful, flaky crust! If you’re using store-bought dough, just unroll it gently into your pie dish. Going homemade? Roll your chilled dough on a lightly floured surface until it’s about 12 inches across. Carefully transfer it to your 9-inch pie dish (I sometimes drape it over my rolling pin for easy moving). Press it gently into the corners and up the sides – no stretching or the crust will shrink! Trim the edges with kitchen scissors to leave about 1 inch overhang, then tuck it under to create a nice thick rim. Use your fingers to crimp the edges if you’re feeling fancy!

Step 2: Make the Filling

Now for the magic – that luscious honey filling! In a large bowl, whisk together your slightly cooled melted butter and sugar until they’re best friends. Then drizzle in that gorgeous honey while whisking (watch how it ribbons through the mixture – so pretty!). Crack in the eggs one at a time, whisking well after each addition – this is key for a smooth texture. Add the salt and vanilla, then finish by whisking in the heavy cream. You’re looking for a silky, uniform mixture with no streaks. Pro tip: give it a taste now – that honey flavor should shine but not overwhelm!

Step 3: Assemble and Bake

Here’s where it all comes together! Sprinkle that tablespoon of cornmeal evenly over your prepared crust – it’ll help absorb any excess moisture. Now slowly pour in your honey filling – it should come right to the top of the crust. Pop it in your preheated 350°F oven (middle rack, please!) and set your timer for 40 minutes. The pie’s done when the edges are set but the center still has a slight jiggle – think “wobbly but not liquid.” Mine usually takes exactly 43 minutes, but ovens vary, so start checking at 40! For more on pie baking temperatures, check out this baking temperature guide.

Step 4: Cool and Serve

Patience is key here – I know it’s tempting, but you must let this pie cool completely! The filling needs time to set up properly, at least 2-3 hours (I sometimes chill mine overnight). Right before serving, sprinkle with those beautiful flaky salt crystals – don’t skip this! The salt makes the honey flavor sing. Slice with a sharp knife dipped in hot water for clean cuts, and prepare for the compliments to roll in. This salted honey pie tastes even better the next day, if it lasts that long!

Tips for Perfect Salted Honey Pie

After making this pie more times than I can count, here are my foolproof secrets: First, always use the best honey you can find – local, raw honey gives the most incredible depth of flavor. Second, don’t skip the chill time! Letting it cool completely (even overnight) gives you those picture-perfect slices. And third, the jiggle test never lies – your pie should wobble like set gelatin, not slosh like soup when gently shaken. Oh, and one more thing – be generous with that flaky salt at the end! It’s not just garnish – it’s what makes the honey flavor pop.

Salted Honey Pie Variations

Want to play with this salted honey pie recipe? Oh, I’ve got ideas! Try folding in a teaspoon of orange or lemon zest into the filling for a bright citrus twist. Swap the traditional crust for a gingersnap or graham cracker version if you’re craving extra warmth. Feeling adventurous? A pinch of cardamom in the filling makes it taste like fancy bakery pie. My neighbor swears by adding chopped toasted pecans to the crust – turns out honey and nuts are soulmates. Really, the only wrong way to customize it is to not make it at all!

Serving and Storing Salted Honey Pie

Here’s the best way to enjoy your salted honey pie masterpiece! Serve it slightly chilled or at room temperature – both ways let that honey flavor shine. Leftovers? No problem! Just cover loosely with foil and keep at room temp for up to 3 days (if it lasts that long!). The texture stays perfect – no need to refrigerate unless your kitchen’s super warm. Want to revive day-old pie? A quick 10-second microwave zap brings back that just-baked magic!

Salted Honey Pie Nutrition Information

Just so you know what you’re indulging in – one slice of this heavenly salted honey pie has about 320 calories. These are estimates, of course – your exact numbers might vary slightly depending on the honey and butter you use. But let’s be real – when something tastes this good, who’s counting? For general nutritional guidelines on desserts, you can check resources like the Nutrition.gov website.

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Salted Honey Pie: 3 Secrets to Irresistible Sweet-Salty Bliss

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A sweet and salty dessert with a creamy honey filling and flaky crust.

• Author: Cole Bennett
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 9-inch pie crust
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1/2 cup honey
• 3 large eggs
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1 tablespoon cornmeal
• Flaky sea salt for garnish

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Instructions

1. Preheat oven to 350°F.
2. Roll out pie crust and place in a 9-inch pie dish. Trim edges.
3. Whisk melted butter, sugar, honey, eggs, salt, vanilla, and heavy cream in a bowl.
4. Sprinkle cornmeal over the pie crust.
5. Pour filling into crust.
6. Bake for 40-45 minutes until set.
7. Let cool completely.
8. Sprinkle with flaky sea salt before serving.

Notes

• Use high-quality honey for best flavor.
• Chill pie before serving for cleaner slices.
• Store leftovers covered at room temperature.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 32g
• Sodium: 220mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 105mg