Custard like honey pie topped with flaky sea salt. This salted honey pie is simple, delicious, and perfect for the holidays.
Let’s talk pies!
Today marks 8 years since I started this blog. Thank you so much for following along all these years. Your support means so much to me! So much has changed over the years and I’m so glad that I’ve had a space to share life with you. I can’t wait to see what else is in store.
In the mean time, I’ve been so excited to share this salted honey pie with you.
Back in May, my boyfriend and I went to Portland for an extended weekend trip. We came across a pie stand at the Portland Farmer’s Market. They had so many different pies for us to choose. But when I saw honey pie on the menu, I knew I wanted to try it. We sat down on a bench and took a bite.
That first bite? Sooo good.
The buttery crust. The sweet custardy filling. The flaky sea salt on top. Each component worked seamlessly together. And every bite was just so memorable.
It was so good that we got another slice at the actual brick and mortar location.
And of course, when I came home from our trip, I knew that I had to learn how to replicate it.
After all, I want to be able to indulge in a slice whenever I want.
Plus, with Thanksgiving just around the corner, this salted honey pie is the perfect option for the holidays. Seriously, it is so simple to make. The hardest part is waiting for the pie to cool and set before slicing into it.
I love that this pie is both sweet and savory. You get a creamy and sweet custardy center that’s similar to pumpkin pie. You get the flaky sea salt on top that offsets the sweetness of the filling.
I seriously cannot wait for you guys to try this!
Preheat the oven to 375 degrees F. Place a rack in the center of the oven.
Place the pie crust dough in a 9 inch pie dish. Flute or crimp the edges as desired. Place the pie dish in the fridge while you make the filling.
In a medium sized bowl, whisk together melted butter, granulated sugar, cornmeal, and salt until combined. Add vanilla extract and honey and whisk until well combined.
Add eggs to the bowl before whisking until combined.
Next, add the heavy cream and apple cider vinegar. Mix until combined.
Pour the filling into the prepared pie crust and place the pie dish on a baking sheet to catch any filling that might bubble over. If you want the crust to brown evenly, whisk an egg with milk to create an egg wash. Brush the eggwash over the edges.
Place the pie dish on the baking sheet into the oven.
Bake the pie for 45-50 minutes until pie is golden brown and appears set in the center. Halfway through, rotate the pie so that it bakes evenly. Remove the pie from the oven and allow it to rest for at least 4 hours before serving. The pie needs to cool and set completely before you can cut into it.
Serve this salted honey pie warm or at room temperature with flaky sea salt on top.
I personally like vanilla sea salt for this pie.
Enjoy!
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Custard like honey pie topped with flaky sea salt. This salted honey pie is simple, delicious, and perfect for the holidays.
Ingredients
1 9 inch pie crust
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 tablespoon white cornmeal
1/4 teaspoon salt
2 teaspoons pure vanilla extract
3/4 cup honey
3 large eggs
1/2 cup heavy cream
2 teaspoons apple cider vinegar
1 1/2 teaspoons flaky sea salt or vanilla sea salt
Egg wash (optional)
1 large egg
1 tablespoon whole milk
Instructions
Preheat the oven to 375 degrees F. Place a rack in the center of the oven.
Place the pie crust dough in a 9 inch pie dish. Flute or crimp the edges as desired. Place the pie dish in the fridge while you make the filling.
In a medium sized bowl, whisk together melted butter, granulated sugar, cornmeal, and salt until combined. Add vanilla extract and honey and whisk until well combined.
Add eggs to the bowl before whisking until combined.
Next, add the heavy cream and apple cider vinegar. Mix until combined.
Pour the filling into the prepared pie crust and place the pie dish on a baking sheet to catch any filling that might bubble over. If you want the crust to brown evenly, whisk an egg with milk to create an egg wash. Brush the eggwash over the edges.
Place the pie dish on the baking sheet into the oven.
Bake the pie for 45-50 minutes until pie is golden brown and appears set in the center. Halfway through, rotate the pie so that it bakes evenly. Remove the pie from the oven and allow it to rest for at least 4 hours before serving. The pie needs to cool and set completely before you can cut into it.
Serve this salted honey pie warm or at room temperature with flaky sea salt on top.
Keywords: quick and easy, dessert, pie,
Congratulations on eight years, Andrea! ❤️ It’s been delicious following you for so long now. Be well!
Looks fabulous