It’s November!! How in the world does the month of October always go by so quickly when other months (like January,) seem to drag on forever? I could handle three Octobers, but November isn’t too far behind as my favorite month of all time. Why you may ask? Well- it seems like everyone gets excited from the beginning to the end of the month about the same thing- food! I don’t know about you, but I am in full on- “pie, potato, roasted vegetable with a side of stuffing” mode. I haven’t gone so far as to think much about Thanksgiving dinner yet, (though I am hosting this year for the first time,) but the whole “gather and eat yummy food with your loved ones” vibe is going on full force up in here.
I couldn’t possibly start the month with anything other than a pie could I? Lucky for you, I’m pretty much pie obsessed these days. You’re getting another one on Monday, and then in a couple weeks I’m organizing an entire week of pie recipes leading up to Thanksgiving. I have always loved making them and eating them, so I am now declaring it Pie Month. What do you say?
This pie has been on my mind since I saw a picture on Instagram that got me a bit obsessed with the idea. I had no idea what a Salty Honey Pie even was, but I knew that I needed to make one stat. Turns out it’s a version of a classic Chess Pie, which is custardy pie that has a crisp crust that forms on top, and a gooey center. All of those things combined with honey and sea salt seemed like a match made in heaven, and trust me they are!
This pie is sweet and salty just how I like it, with tons of rich honey flavor and a smooth and gooey texture. It can be served cold with whipped cream, but I couldn’t wait, and loved digging into the slightly warm pie. As far as pie flavors go, I love that while this combo isn’t one that you normally seem on a menu, its so delicious it feels like a well-kept secret! Pie month! Pie month!
- 1/2 recipe Pie Crust chilled, and rolled into a 9 inch pie dish
- 1/2 cup butter melted
- 3/4 cup white sugar
- 2 Tbsp cornmeal
- 1/4 tsp salt
- 3/4 cup honey, the best quality you can find
- 3 eggs
- 1/2 cup cream
- 2 tsp white vinegar
- 1 tsp vanilla paste or extract
- 1 or 2 Tbsp flake sea salt for finishing, like Maldon
- Preheat oven to 350F.
- In a large bowl, whisk together the melted butter, sugar, corn meal and salt. Add the honey and the eggs one and a time, whisking well after each addition. Whisk in the cream, vinegar, and vanilla until mixture is silky smooth.
- Pour filling to shell, and bake pie for 45-60 minutes, or until the surface of the pie is puffed and golden, with the middle still slightly wiggly.
- Cool for at least an hour, or overnight. Serve with whipped cream or enjoy it just as it like I did!
Pie recipe adapted from: Four and Twenty Blackbirds
Nutrition Information:Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g