Salted Honey Pie

Let the light, floral flavor of honey shine in a creamy custard pie.

Southern Living Salted Honey Pie in the pie plate with a slice cut out to serve

Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall

Active Time:
20 mins
Total Time:
3 hrs 35 mins

This honey-forward dessert is similar to a chess pie in texture; custardy towards the bottom of the crust and more set towards the top, which gets beautifully browned. We suggest using a light-colored honey, such as clover or orange blossom, to give the filling the most beautiful golden color.

The filling is both sweet and buttery, but balanced by a sprinkling of flaky sea salt, which also adds a bit of crunch. The addition of vinegar adds a great tang that brightens up the pie as well.

Although great on its own, this pie can be served with unsweetened whipped cream, a dollop of tart crème fraîche, or even a scoop of vanilla ice cream.

One last baking tip: If you find the crust is getting too dark, tent the edges of the pie with aluminum foil.



  • 1 1/4 cups all-purpose flour, plus more for work surface

  • 1 tsp. honey

  • 1 tsp. kosher salt

  • 1/2 cup cold unsalted butter, cubed

  • 2-3 Tbsp. ice water


  • 1 cup honey

  • 1/2 cup unsalted butter, melted

  • 1/2 cup granulated sugar

  • 2 Tbsp. all-purpose flour

  • 2 Tbsp. plain yellow cornmeal

  • 1/2 tsp. kosher salt

  • 4 large eggs

  • 1/2 cup heavy whipping cream

  • 1 Tbsp. white vinegar

Additional Ingredients

  • Unsweetened whipped cream

  • Tupelo honey

  • Flaky sea salt


  1. Prepare the crust:

    Preheat oven to 350°F.

    Pulse together flour, honey, and salt in a food processor until combined, about 5 pulses. Add butter, and pulse until texture is similar to coarse meal, about 10 pulses.

    With processor running, drizzle in ice water, 1 tablespoon at a time, through food chute until dough just begins to clump together. Transfer to a floured work surface, and knead dough until it just comes together. Form into a disk, and tightly wrap in plastic wrap. Refrigerate until firm, about 30 minutes.

  2. Roll out chilled dough on a lightly floured work surface into a 12-inch round. Place in an ungreased 9-inch pie plate, pressing dough into bottom and sides of pie plate; fold excess dough under edges, and crimp as desired. Freeze until ready to use.

  3. Prepare the filling:

    Whisk together honey, butter, sugar, flour, cornmeal, and salt in a large bowl until combined. Add eggs, whisking until smooth. Add cream and vinegar, whisking until combined. Pour Filling into frozen Crust.

  4. Bake the pie:

    Bake in preheated oven until edges are puffed and center jiggles slightly, 45 to 55 minutes, tenting edges with aluminum foil to prevent excess browning, if needed.

    Let cool to room temperature on a wire rack, about 2 hours. Garnish with whipped cream, tupelo honey, and flaky sea salt.

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