Description
Salted Honey Pie is a luscious dessert featuring a rich honey-infused filling with a subtle crunch from cornmeal, balanced by a buttery pie crust and finished with a sprinkle of flaky sea salt. This delightful pie combines sweet and savory notes, making it an irresistible treat for any occasion.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust, homemade or store-bought (blind baked)
Filling
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- ¼ cup cornmeal (fine grind)
- ¼ teaspoon salt
- 1 tablespoon white vinegar or lemon juice
- 1 teaspoon vanilla extract
- ½ cup honey (preferably wildflower or clover)
- 3 large eggs
- ½ cup heavy cream
Topping
- Flaky sea salt (such as Maldon), to finish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the pie.
- Prepare Pie Crust: Prepare the 9-inch pie crust and blind bake it according to the instructions until it is lightly golden. This prevents sogginess and ensures a crisp base.
- Mix Butter and Sugar: In a bowl, combine the melted and slightly cooled unsalted butter with granulated sugar, mixing thoroughly until well blended.
- Add Dry Ingredients and Honey: Stir in the fine-ground cornmeal, salt, white vinegar or lemon juice, vanilla extract, and honey, mixing until the mixture is smooth and well combined.
- Incorporate Eggs: Add the eggs one at a time to the mixture, beating well after each addition to ensure a smooth, cohesive filling.
- Combine Heavy Cream: Stir in the heavy cream until the filling is fully combined and smooth.
- Fill Pie Crust: Pour the prepared filling into the blind-baked pie crust, spreading it evenly.
- Bake: Place the pie in the preheated oven and bake for 30-35 minutes, or until the filling is set and slightly golden on top.
- Cool: Remove the pie from the oven and allow it to cool completely to room temperature to let the filling firm up.
- Add Sea Salt: Just before serving, sprinkle flaky sea salt such as Maldon over the top to enhance the sweet and savory flavor profile of the pie.
Notes
- Blind baking the crust is essential to keep it crisp and avoid a soggy bottom.
- Using fine-ground cornmeal creates a subtle texture without being gritty.
- Choose a good quality honey like wildflower or clover for the best flavor.
- The flaky sea salt topping adds a delightful contrast to the sweetness of the pie.
- Allow the pie to cool fully before slicing to ensure clean slices.
