This Salted honey pie is a serious crowd-pleaser, especially for dessert lovers! Each bite features a creamy, custard-like filling, flaky pie crust and homemade mixed berry sauce.
With the holiday season right around the corner, it’s about time I share another pie recipe! I have a self-proclaimed pie addiction (as evidenced by the plethora of recipes on GBC), but this one is something special.
My huckleberry honey cream pie is the perfect balance of sweet, salty, creamy, and juicy. The subtle flavor of huckleberries shines through beautifully, creating an absolutely show-stopping dessert that will be the talk of any holiday gathering!
What is honey pie?
Traditionally, a salted honey pie is a single-crust pie made with a custard-like filling. Typically, the filling is sweetened with sugar and honey, and the sweetness is complemented with flaky pieces of sea salt.
In this case, the honey pie is sweetened with huckleberry honey, and you can taste the difference, y’all! The filling is creamy, but it’s quite different from cheesecake. I would compare its texture to baked tarts or pecan pie. You’re just going to have to try it to understand what I mean!
- Pie crust: For this huckleberry honey cream pie, my Big Mama’s Flaky Pie Crust Recipe never fails me! To save time, opt for a store-bought premade pie crust.
- Butter: For the filling, use unsalted butter as it will give you more control over the salt in the recipe. You will need to bring it to room temperature, so make sure to plan ahead!
- Granulated sugar: Regular ol’ granulated sugar is what you’re looking for here. It beautifully incorporates into the butter, creating a smooth and creamy mixture.
- Huckleberry honey: What’s better than honey? Huckleberry honey! The combination of sweetness with a hint of wild huckleberries is to die for! For this recipe, you will just need regular huckleberry honey, not creamed.
- Yellow cornmeal & flour: Both cornmeal and flour add structure to the filling, but I prefer to use a combination over just cornmeal to prevent the texture from becoming too grainy.
- Eggs: To thicken the filling and add a rich flavor. Make sure your eggs are at room temperature!
- Buttermilk: If you don’t have buttermilk, make your own by mixing a tablespoon of white vinegar with a scant cup of milk or heavy cream.
- Vanilla: I always recommend pure vanilla extract whenever possible. But, given how expensive it can be, artificial vanilla gets the job done as well.
- Cinnamon: I love to add a dash of cinnamon to compliment the sweetness of the honey. Use Ceylon cinnamon for the best flavor.
- Salt: A sprinkle in the filling and on top of the pie adds just the right amount of flavor enhancement. For the top, use flaky sea salt like Maldon or fleur de sel.
- Whiskey: Imparts a wonderfully complex aroma and flavor to the sauce. Both whiskey or brandy work.
- Cornstarch: We’ll be using cornstarch to thicken the berry sauce.
- Mixed berries: I prefer a mix of berries, but you can certainly use just blueberries, blackberries, or huckleberries if you have them.
- Whipped cream: For the perfect finishing touch, I love to add homemade whipped cream. You can also use store-bought whipped cream to cut down on prep time.
How to make honey pie
Step 1: Warm the ingredients
Take out the eggs, butter, and buttermilk for the filling. Bring them to room temperature before you plan to start. This is an important step, so don’t skip it! With any honey pie that is based on custard, this is crucial.
Step 2: Bake the crust
For a homemade pie crust, use my pie crust recipe. Roll out one of the disks and add it to the pie plate. Use a fork to poke holes along the sides and bottom of the pie crust. Line the crust with parchment paper and fill it with weights, making sure they are evenly distributed.
Prebake the crust for 10 minutes at 400 degrees F. Carefully remove the parchment paper and pie weights before adding the filling. If you would like, you can brush the outside of the crust with an egg wash. Just whisk an egg and a teaspoon of water together.
If you’ll be using a frozen pie crust, let it thaw for 15 minutes. Prebake it the same way as the homemade crust.
Step 3: Make the egg mixture
Reduce the oven temperature to 350 degrees F. In a medium mixing bowl, cream the butter and sugar followed by the cornmeal and flour.
Add the eggs, one at a time, beating well and scraping down the sides after each one. When the egg mixture is well-combined, beat in the honey, buttermilk, vanilla, cinnamon, and salt.
Step 4: Bake the pie
Place the pie crust on a small baking sheet, and add the filling to the pie. Bake it for 25-30 minutes, then cover the pie with a lightly greased piece of foil to keep it from browning too quickly.
Bake it for another 50-60 minutes, or until the edges of the filling are firm but the center remains somewhat jiggly. Sprinkle the top with sea salt, then let it cool to room temperature on a wire rack.
Step 5: Make the sauce
Add honey and whiskey to a saucepan over medium heat. Cook the mixture for a couple of minutes, then add about a cup of berries. Bring it to a boil to allow the berries time to soften and release their juices.
In a small mixing bowl, make a cornstarch slurry, then mix it into the berry sauce and let it thicken. Remove the sauce from the heat, and stir in the remaining berries. Let the sauce come to room temperature before serving it over the pie.
The berry sauce holds up to the pie well enough on its own, but you can also serve each slice with a dollop of Whipped Cream or a side of Vanilla Ice Cream. You might even like to drizzle more huckleberry honey on top!
Tips and tricks
- Cold crust: Whether premade or homemade, make sure the crust is cold before it goes into the oven. Cold dough slows the fat-melting process, creating flaky layers.
- Fill it up: Don’t be afraid to fill the pie to the top or slightly higher. Don’t skimp on the fillings as this pie should be tall and decadent!
- Bottom rack: It’s important to bake on the middle or bottom rack to give the pie crust the best chance of baking all the way through. No one wants to be left with a soggy pie!
- Wait to slice: You’ve already waited long enough, but cutting your pie too early will leave you with a sloppy presentation. Wait until it’s room temperature before digging in.
What to do with leftovers
If you have any leftovers, here are a few simple storage tips to keep them fresh:
- Room temperature: Any pie that’s made with eggs should not be left at room temperature for very long. Once cooled, transfer it to the fridge as quickly as possible.
- Fridge: Cover your pie in plastic wrap, and store it for up to 2 days.
- Freezer: You can freeze custard-based pies, but they aren’t the best when they thaw. The filling will usually become a little grainy. However, it’s better than throwing the pie away. To freeze it, wrap the entire pie in aluminum foil and freeze for up to 1 month. When you’re ready to eat again, thaw it in the fridge overnight.
Make it ahead of time
Do yourself a favor and prepare the crust for this huckleberry cream pie ahead of time. If you use a homemade recipe, the dough can be kept in the refrigerator for up to 3 days. Allow the dough to come to room temperature before rolling it out.
Frequently Asked Questions
What makes honey pie watery?
If your cream pie is watery (or weeping) it’s likely due to undercooking. Although it may not be perfect, it will still taste delicious. You can try rebaking a runny pie to reactivate the thickening agent or try draining some of the liquid and adding it back to the oven.
Will the pie filling thicken as it cools?
As the pie cools, the filling will start to solidify. This is why it’s so important to give it time to chill before cutting into it.
More Amazing Pies
If you like pies, you’re in luck. Here are some more popular Grandbaby Cakes pie recipes:
- Toasted Coconut Pie
- Southern Pecan Pie
- Banana Pudding Pie
- Atlantic Beach Pie
- Frozen Banoffee Pie
- Vanilla Buttermilk Pie
- Lemonade Icebox Pie
Salted Huckleberry Honey Pie with Berry Sauce
For the Pie
- 1 9" frozen or homemade pie crust
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1/2 cup huckleberry honey
- 2 tbsp yellow cornmeal
- 1 tbsp all purpose flour
- 4 large eggs room temperature
- 1/3 cup buttermilk room temperature
- 2 tsp vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 tsp salt
- 1/8 tsp Sea salt for sprinkling on top
For the Berry Sauce
- 2 tbsp huckleberry honey
- 1 tbsp whiskey or brandy
- 2 tsp cornstarch
- 1 1/2 pints fresh mixed berries like blueberries, raspberries and blackberries
- Whipped cream
- Take out eggs, butter and buttermilk 30 minutes – 1 hour before you plan to start so that they get to room temperature. Position a rack in the center of the oven.
- If starting from fresh, using my pie crust recipe, roll one of the disks out into the pie plate then use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights then add the filling. If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water).
- If using a frozen pie crust, let the pie crust thaw for 15 minutes. Preheat the oven to 400 degrees. After 15 minutes, poke holes along the sides and the bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights or 1 lb dry beans, making sure it is evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Remove from the oven and set aside.
For the Pie
- Preheat the oven to 350 degrees.
- In a medium mixing bowl, cream the butter and sugar. Beat in the cornmeal and flour.
- Add the eggs, one at a time, beating well and scraping down the sides after each. When the egg mixture is well beaten add honey, buttermilk, vanilla, cinnamon and salt. Beat until smooth. Put the pie crust on a small baking sheet and add the filling to the pie.
- Place the pie in the oven and check after 25-30 minutes. Take out a piece of foil long enough to completely cover the pie. Spray one side with non-stick spray. Place the side of the foil with the spray over the top to keep it from getting too brown. Bake for 50-60 minutes, or until the edges of the filling are firm but the center remains somewhat jiggly. The sprays help the foil to not stick so badly to the top of the pie.
- Remove from the oven, place on a cooling rack, sprinkle with sea salt and allow to come to room temperature, about 1-2 hours.
For the Sauce
- Add the honey, whiskey or brandy to a saucepan over medium heat. Stir constantly cooking for about 2 minutes. Add ⅓, (about 1 cup), of the berries to the pan and bring to a boil and allow the berries to begin to soften and release juices.
- In a small mixing bowl, whisk together the cornstarch and 3 tablespoons of water. Stir into the berries until the sauce is thickened. Remove the berries from the heat and stir in the remaining berries and allow it all to come together. Allow the berries to come to room temperature and serve over the pie with whipped cream.
- Shortcuts are your friend! While making your own crust from scratch is great, using a premade one is no trouble. You can also use frozen berries for the topping.