Salted Honey Pie – A Sweet and Salty Winter Dessert

This Salted Honey Pie is a custard-style honey dessert with a buttery, flaky crust and golden filling that lands somewhere between silky and gooey. The combination of sweet and salty makes it stand out among classic pie recipes. It’s a simple but memorable option for anyone looking for easy pie recipes that work well for winter desserts, holiday gatherings, or cozy evenings at home.

The texture sits at the center of what makes this recipe so satisfying. It isn’t firm like a fruit pie, nor is it as loose as a traditional custard pie. The filling sets gently and slices clean, holding its shape without stiffness. That happens because of the balance between eggs, cream, and cornmeal.

Too much cream, and the filling doesn’t hold. Too little, and it turns dense. A half cup of heavy cream, with just three large eggs, gives structure without compromising the soft texture. The tablespoon of apple cider vinegar might seem unexpected, but it rounds out the sweetness with a faint tang that adds balance.

That hint of sea salt on top, added right before serving, changes the entire profile. It breaks through the sweetness in just the right places. I’ve made other honey desserts before, but this one delivers contrast in a way that invites that second slice without overwhelming the palate.

Ingredient Choices and Their Roles

The crust is a basic butter pie dough, but it’s dependable. All-purpose flour gives it structure. Unsalted butter, cut cold into the dough, gives it flavor and flakiness. A few tablespoons of ice water help bring it together. I add a little sugar to the crust, especially for dessert pies like this one, to give the base a gentler bite.

The filling uses melted unsalted butter for depth. I prefer wildflower honey here because it has that slight edge—almost floral but not too fragrant. Orange blossom honey works too, especially if you want a lighter finish. The sugar strengthens the structure without making it too sweet. Fine cornmeal helps thicken the filling and adds a faint texture that works well with the buttery crust.

The salt used in the filling is just regular fine salt. But for the topping, flaky sea salt like Maldon matters. It doesn’t dissolve immediately, so you get that little crunch, followed by a pop of salt right before the honey flavor returns. That’s where the sweet and salty harmony lives.

Why Honey Matters Here

The honey you use sets the tone. It’s the primary flavor, so choosing the right one makes a difference. Clover honey feels too plain. Wildflower brings more character, and orange blossom gives a delicate floral note that doesn’t fight with the vanilla or cream.

One thing I always notice, cheaper processed honey tends to disappear into the custard. You want the honey to stand up and be noticed. This isn’t a background flavor. It’s the core. So pick a good one. If you want to test it, spoon a little of your honey onto toast. If it tastes interesting on its own, it’ll work here.

This pie reminds me of my Classic Honey Pie, but the salt on top changes everything. That one leans traditional. This one has more punch.

What It Feels Like to Make It

From start to finish, this pie gives clear cues. The dough mixes quickly and rolls without much fuss if it’s cold enough. Once it’s in the pan, give it a short chill while you make the filling. That keeps the butter firm, so you don’t get shrinkage or soggy patches during baking.

The filling mixes in one bowl with a whisk. It should look smooth and glossy before you pour it into the crust. If it looks lumpy or greasy, keep whisking until it blends fully. The bake time is around 45 to 50 minutes, but don’t rely just on the timer. You’re looking for a golden surface with a slight jiggle in the center.

That jiggle tells you it’s set at the edges but still creamy in the middle. Once it cools, the texture turns smooth and sliceable. The filling firms without turning rubbery. Compared to my Custard Pie, this one holds its shape better, thanks to the cornmeal.

Troubleshooting Common Pie Issues

If your crust shrinks, the dough likely wasn’t chilled long enough before baking. Try a 30-minute rest in the fridge after shaping it into the dish.

If your filling cracks, it probably baked too long. Pull the pie when the center still jiggles slightly. It will finish setting as it cools.

If the crust feels underdone, place the pie pan on a lower oven rack next time. That helps the bottom firm up while the custard finishes.

And if your filling separates or curdles, the butter may have been too hot or the eggs weren’t mixed in fully. Let the butter cool and whisk steadily while adding ingredients.

Variations to Try Next Time

To make a citrus-honey version, add one teaspoon of orange zest to the filling. It adds brightness without needing extra ingredients.

Swap the cornmeal for almond flour for a nuttier texture. It changes the consistency slightly but gives a more cake-like bite.

Try maple syrup instead of honey for a similar pie with deeper caramel notes. You’ll need to reduce the sugar by two tablespoons to avoid over-sweetness.

For a creamy twist, serve each slice with a dollop of lightly whipped cream. Or drizzle the top with a little extra honey just before serving.

How to Store and Reheat

This pie holds well. At room temperature, it keeps for one day if loosely covered. In the fridge, it stays fresh for up to three days. Let it sit out for 20 minutes before serving to soften the texture.

To freeze, wrap tightly and store for up to one month. Thaw in the fridge overnight. Avoid microwaving slices, or the custard may split. A low oven reheat works better if you want it slightly warm.

Quick Tips from My Kitchen

Use a metal pie pan for more even baking. Chill the crust after shaping for a crispier edge.

Whisk the filling in stages, sugar and eggs first, cream and vinegar last.

Use a pie shield or foil ring to protect the crust edge during the last 15 minutes of baking.

Serve it next to something creamy, like vanilla ice cream or Greek yogurt.

Save This Salted Honey Pie Recipe for Later

Save this Salted Honey Pie recipe to your Dessert Recipes or Pie Recipes board. Try it out, then come back and share how it turned out. Did you add your own twist? I’d love to hear what honey you used or what you paired it with!