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Salted Honey Pie

Indulge in the delightful experience of Salted Honey Pie, where a buttery, flaky crust envelops a velvety filling of sweet honey and a hint of sea salt. This dessert is a perfect balance of flavors that will transport you to sunlit afternoons, making it an ideal treat for summer gatherings or cozy family dinners. With its stunning appearance and rich texture, this pie is sure to impress everyone at the table.

  • Total Time: 50 minutes
  • Yield: Serves 8

Ingredients

Scale
  • 1 ½ cups unbleached all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ⅓ cup granulated sugar
  • ½ tsp sea salt
  • 1 cup honey (preferably local)
  • 3 large eggs
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp ice water

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine flour and sugar. Cut in cold butter until mixture resembles coarse crumbs.
  3. Gradually add ice water until the dough just comes together. Avoid overmixing.
  4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. While dough chills, whisk together eggs, honey, lemon juice, and sea salt until smooth.
  6. Roll out chilled dough on a floured surface to about 12 inches wide and transfer to a pie dish.
  7. Pour filling into the prepared crust and bake for 30-35 minutes until set but slightly jiggly in the center.
  8. Allow the pie to cool completely before slicing. Serve with whipped cream or fresh fruit.
  • Author: Ashley Adams
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approximately 1/8 of pie)
  • Calories: 300
  • Sugar: 24g
  • Sodium: 150mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 80mg

Keywords: For added texture, experiment by mixing different types of honey or adding chopped nuts to the filling before baking. Store any leftovers tightly covered in the refrigerator for up to 5 days; reheat gently in the oven.