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A golden salted honey pie with a glossy custard filling and flaky salt on top

Salted Honey Pie

A silky honey custard pie in a flaky blind-baked crust, finished with flaky sea salt.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling 2 hours
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Crust
  • 1 9-inch single pie crust homemade or refrigerated
  • 1 egg white lightly beaten, for sealing
Filling
  • 1/2 cup unsalted butter melted and cooled
  • 3/4 cup honey
  • 1/4 cup granulated sugar
  • 1 tablespoon fine cornmeal
  • 1/2 teaspoon fine salt
  • 3 large eggs room temperature
  • 1/2 cup heavy cream
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla extract
To finish
  • flaky sea salt
  • whipped cream optional

Method
 

Crust
  1. Fit the dough into a 9-inch pie plate, crimp, and chill 20 minutes.
  2. Line with parchment and weights. Bake at 400F (200C) for 15 minutes, remove weights, and bake 5 minutes more. Brush with egg white and reduce the oven to 325F (160C).
Filling
  1. Whisk the butter, honey, and sugar. Whisk in the cornmeal and salt, then the eggs one at a time.
  2. Stir in the cream, vinegar, and vanilla until smooth.
  3. Pour into the warm crust set on a baking sheet. Bake 40 to 50 minutes until the center jiggles slightly and reads 160F (71C).
  4. Cool completely on a rack for 2 hours. Sprinkle with flaky salt before serving.

Notes

Refrigerate leftovers within 2 hours and use within 4 days. Do not skip the 2-hour cooling time or the slices will be soft.