Salty Honey Pie

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!

Salty Honey Pie

Salty Honey Pie

Yield: 1 9 inch pie


  • 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


  1. Preheat oven to 350F.
  2. 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.
  3. 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.
  4. 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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. You totally read my mind! I simply can’t understand why certain months seem to last ages and then months like October (my personal favorite) pass by so fast!
    Anyway, this pie sounds completely new to me but I love trying out new pie flavors so I won’t skip on this one!
    Let’s make pie month start!

    xo, Elisa

  2. Oh goodness this looks amazing! I really need to enjoy pies more. I can never seem to get a good crust. But really though, this looks great and I can’t wait to try it out. :)

  3. I am literally DROOOOOLING. Salt and honey sounds so weird, but so appealing at the same time. Want this in my belly!!

    1. Vanilla bean paste is a much easier way to get vanilla beans into your baked goods without having to spend so much and scrape the seeds out. I am going to send you a bottle so you can see for yourself :)

  4. This looks so great! I’ve never had this, but if it’s a spin on Southern Chess pie, I know I’ll love it!

    You’re hosting Thanksgiving while pregnant? Are you going to have help? :)

    1. Don’t worry- it’s just my parents and sisters and I’m so excited everyone is coming to me actually :) And with my Mom around I doubt she’ll let me lift a finger ;)

  5. stop! stop!!! it’s too much. I have SO much to do and every time I get your emails I almost drop everything because I want to make it. THIS LOOKS HEAVENLY and I’ve just printed it out because I MUST make it SOON. Can’t wait to see you soon!!! ;) xoxo

  6. This looks SO up my alley. I’m obsessed with chess pie in general, and when you infuse it with honey and Maldon?! I die. Pinning, for sure!

  7. I tried my hand at a salted honey pie last year with disastrous results! I think I was so worried about over-cooking it that I just under-cooked it. The flavor was delicious but the texture was all wrong. Definitely wanna give it another shot.

  8. I made this pie and I am completely in love with it! Everyone who tried it agrees that it is their new favorite! Something about the salt and honey combined with a buttery crust makes it hard to stop eating. Thanks Audra!

  9. I love your post! My thoughts exactly on the seasons!! I’m totally using this recipe with a few allergy mods for thanksgiving in place of pecan pie!!! Thanks for the pinspiration;)

  10. Can’t wait to try this out, my husband and kids absolutely love pie and already expecting freshly made pie when they get home. Hopefully they will love this.

  11. I love love love pies <3 So, yes please let it be pie month :D Cant wait for more recipes, this one already looks incredible yummie :)

  12. I’ve only recently discovered salt honey pies as well and have yet to make one but I’ve been so curious. You description makes me want to run right to my kitchen and get on it. Love sweet/salty combos and I definitely have a love affair with pies. I’m going to make this for Thanksgiving! Thanks for the wonderful recipe.

  13. Do you blindbake the pie shell? This pie looks delicious, I would love to make it for Thanksgiving!

  14. Hi there! Just wondering is it possible for me to use samolina instead of corn meal in this recipe?

      1. THANK YOU sooo much for your reply — and a prompt one! I’m seriously touched & impressed. Have a great year! xoxo

  15. This was the most amazing pie! I was having guests and just could not do another upside down cake (I’m sorry plums, but no means no on the butter addiction), this was perfect! We’ve all agreed this is now entering my thanksgiving line up. You’re a genius madame, bask in it.

  16. I made this pie this morning and brought it to a dinner party tonight. It was absolutely delicious and declared the best dish of the evening (by foodie friends at that!). I will be making it again and again. Also, this is my first time ever making a pie, and even with no experience it was wonderful. Thank you!

  17. Had a pie like this at a recent women’s church conference and LOVED it SO much! I just had to find a recipe so I could make it at home and ran across yours. Made it yesterday to serve today to girlfriends. Everyone raved about the unusualness and deliciousness of this pie and asked for the recipe. Such a hit! Thank you for sharing!

  18. Could I swap dark or light brown sugar in for a portion of the white sugar? How would that affect the flavor?

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