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A golden brown salted honey pie in a buttery crust topped with flaky sea salt
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Indulgent Salted Honey Pie

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 8 servings
Calories: 425kcal

Ingredients

  • 1 9 -inch deep-dish pie crust, unbaked
  • 115 g unsalted butter, melted and cooled
  • 150 g granulated sugar
  • 1 tablespoon yellow cornmeal
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 170 g high -quality wildflower honey
  • 3 large eggs , room temperature
  • 120 ml heavy cream
  • 1 teaspoon flaky sea salt for garnish

Instructions

  • Preheat the oven to 350°F (175°C) and place a rimmed baking sheet on the middle rack.
  • In a large bowl, whisk together the melted butter, granulated sugar, cornmeal, and fine sea salt until smooth.
  • Add the honey and vanilla extract, whisking until fully incorporated.
  • Add the eggs one at a time, whisking well after each addition to ensure a smooth emulsion.
  • Stir in the heavy cream slowly until the filling is homogenous.
  • Place the unbaked pie crust on the preheated baking sheet.
  • Pour the honey mixture into the crust, filling it nearly to the top.
  • Bake for 45 to 50 minutes, or until the edges are golden brown and puffed, and the center has a slight, uniform jiggle.
  • Remove from the oven and allow the pie to cool completely at room temperature for at least 4 hours to set the custard.
  • Sprinkle the surface evenly with flaky sea salt before slicing.