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Slice of salted honey pie on a white plate with a smooth golden custard filling, a caramelized amber top and flakes of sea salt, the rest of the pie in a glass pie plate and a jar of honey behind

Salted Honey Pie

A single-crust honey pie with a dense, creamy custard of honey, butter, eggs and cream, balanced with a little vinegar and finished with flaky sea salt.
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Prep Time 30 minutes
Cook Time 50 minutes
Chill and Cool Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 530
Ingredients Method Notes

Ingredients
  

Single all-butter crust
  • 1 1/4 cups all-purpose flour 150 g
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter 113 g, cubed
  • 4 to 6 tbsp ice water
Honey filling
  • 1/2 cup unsalted butter 113 g, melted and slightly cooled
  • 3/4 cup granulated sugar 150 g
  • 1 tbsp fine white or yellow cornmeal
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 3/4 cup runny honey 255 g
  • 3 large eggs room temperature
  • 1/2 cup heavy cream 120 ml
  • 2 tsp white vinegar
To finish
  • 1 to 2 tsp flaky sea salt

Method
 

  1. Whisk the flour, sugar and salt, work in the cold butter until pea-sized, then add ice water a tablespoon at a time until the dough holds together. Shape a disk, wrap and chill for at least 1 hour.
  2. Roll the dough into a 12-inch circle, fit it into a 9-inch glass pie plate, fold the overhang under and crimp. Put the shell in the freezer.
  3. Heat the oven to 375°F (190°C) with a rack in the middle. Have a rimmed baking sheet ready.
  4. Stir the melted butter, sugar, cornmeal, salt and vanilla into a paste. Whisk in the honey, then the eggs one at a time, then the cream and vinegar, without beating in air.
  5. Set the frozen shell on the baking sheet, pour in the filling and bake 45 to 50 minutes, turning the pie around about 30 minutes in. It is done when the top is deep golden, the edges are puffed and set, and the center jiggles slightly like set gelatin.
  6. Cool completely on a wire rack, at least 3 hours. Sprinkle with flaky sea salt just before serving.

Notes

Storage: once cooled, keep the pie covered in the refrigerator for up to 4 days. Serve at room temperature or slightly chilled.
Make ahead: the dough keeps wrapped in the refrigerator for up to 3 days. The whole pie can be baked a day ahead; add the salt just before serving.
Substitutions: apple cider vinegar can replace the white vinegar; the seeds of one vanilla bean can replace the extract; white or yellow cornmeal both work if finely ground.
Crystallized honey: warm the jar in a pan of hot water until runny before measuring.
Nutrition is an estimate calculated from standard ingredient values, not a laboratory analysis.