Can I make salted honey pie ahead of time for entertaining?

Absolutely! Salted honey pie actually tastes better the day after baking, making it perfect for entertaining. Prepare it up to two days in advance and store it covered in the refrigerator. The flavors meld beautifully overnight, and you'll have one less thing to worry about on party day. Just remember to let it come closer to room temperature before serving for the best flavor experience.

What type of honey works best for this recipe?

While any honey will work, I recommend using a high-quality, mild-flavored honey like clover or wildflower for your first attempt at salted honey pie. These varieties provide sweetness without overwhelming other flavors. Once you've mastered the basic recipe, experiment with stronger honeys like buckwheat or manuka for more complex flavor profiles. Avoid artificial honey or corn syrup blends, as they lack the depth needed for this dessert.

Why did my salted honey pie filling turn out too runny or too thick?

Consistency issues usually stem from ingredient temperatures or measurement errors. Make sure your eggs are at room temperature and that you've measured the cornstarch accurately – this ingredient is crucial for proper setting. If your filling seems too thin before baking, whisk in an additional tablespoon of cornstarch. Conversely, if it's too thick, add an extra tablespoon of cream. The raw filling should coat a spoon but still pour easily into the crust.

Delicious Reasons to Try Salted Honey Pie you'll love

Description

This slice of salted honey pie showcases the luscious custard filling, caramelized top, and buttery crust. Finished with a touch of sea salt, it offers the perfect balance of sweet and savory. A comforting dessert that’s as beautiful as it is delicious.

Ingredients

Scale

For the Crust:

- 1¼ cups all-purpose flour

- ½ teaspoon salt

- ⅓ cup cold unsalted butter, cubed

- 3–4 tablespoons ice water

For the Filling:

- ¾ cup high-quality honey (wildflower or clover work beautifully)

- 3 large eggs

- ½ cup unsalted butter, melted

- ¼ cup heavy cream

- 1 teaspoon vanilla extract

- ½ teaspoon sea salt (plus extra for sprinkling)

- 2 tablespoons cornstarch

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Instructions

Preheat oven to 350°F (175°C). Place a baking sheet on the middle rack to preheat as well.
Prepare the crust: Roll out your pie dough and fit it into a 9-inch pie plate. Crimp the edges, then place it in the fridge while you prepare the filling.
Make the filling: In a large bowl, whisk together melted butter, honey, sugar, cornmeal, salt, vanilla extract, vinegar, and eggs until smooth.
Pour the filling into the chilled pie crust and carefully place the pie on the preheated baking sheet in the oven.
Bake for 45–50 minutes, or until the center is just set and slightly jiggly. If the crust browns too quickly, cover the edges with foil.
Cool completely at room temperature. Sprinkle with flaky sea salt just before serving.

Notes

For a deeper flavor, try using a mix of honey and dark brown sugar.

Don’t skip the vinegar-it balances the sweetness beautifully.

This pie is best served at room temperature, but it can also be chilled.

Store leftovers in the refrigerator for up to 4 days.

Pairs beautifully with a dollop of whipped cream or a drizzle of extra honey.

Prep Time: 20 minutes

Nutrition

Serving Size: 8 servings
Calories: 285
Sugar: 22g
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 38g
Protein: 5g
Cholesterol: 95mg