Salted Honey Pie: 5-Star Decadent Twist on a Southern Classic | Royal Recipe

Ingredients

• Pie crust (9-inch): Choose a sturdy, all-butter crust or a high-quality store-bought shell. A well-chilled crust with even crimping bakes up crisp and flakes delicately, supporting the creamy filling.
• Unsalted butter: Melted and slightly cooled butter enriches the custard and carries the honey flavor. Unsalted lets you control the seasoning, especially with the final salt finish.
• Granulated sugar: Provides structure and sweetness. Its fine texture dissolves easily into the butter and honey for a smooth base.
• Fine cornmeal: Just a little adds gentle body and a faint, toasty note. Use a fine grind so the custard stays silky rather than gritty.
• Fine sea salt: Balances sweetness and sharpens the honey’s floral notes. You will use a pinch in the filling and flaky salt for the top.
• White vinegar or lemon juice: A tablespoon brightens the custard and prevents it from tasting flat. It also tenderizes the filling for that luscious texture.
• Vanilla extract: A teaspoon deepens the aroma and adds warmth. Pure vanilla is best for clean, round sweetness.
• Honey: The star. Wildflower or clover offers a balanced profile; choose a honey you love to eat by the spoonful.
• Large eggs: Provide structure and custard set. Room temperature eggs blend smoothly without curdling.
• Heavy cream: Gives plush body and a silky finish. Room temperature cream integrates easily, avoiding a curdled or grainy texture.
• Flaky sea salt: Maldon or similar adds a gentle crunch and a clean, briny sparkle to finish each slice.