Salted Honey Pie

(Straight from the Beekeeper’s Kitchen)

If November had a flavor, this would be it — sweet, buttery, and just a little salty. This pie is smooth as caramel, rich as custard, and kissed with that golden glow only honey can bring. Around here, it’s the one we make when the air turns crisp and the hives settle in for winter.

Born out of curiosity (and a craving for something sweet and salty), this pie has become a cold-weather favorite — smooth, buttery, and perfectly golden.

You can dress it up for the holidays with a dollop of whipped cream, or sneak a slice cold for breakfast when no one’s looking (we won’t tell).

🍯 The Honey Behind the Pie

We use our Fat Head Salted Honey — a dreamy, golden honey kissed with Himalayan salt. It’s rich and butterscotchy with that just-right sweet-meets-salty balance that turns simple ingredients into something special. This honey gives the pie a deep, caramel-like flavor and buttery warmth that plain sugar could never dream of.

🧡 The Recipe

You’ll Need:

  • 1 (9-inch) pie crust — homemade or store-bought

  • 1/4 c (½ stick) unsalted butter, melted

  • ¾ cup sugar

  • 1 tablespoon white cornmeal

  • ½ teaspoon kosher salt

  • 1 teaspoon vanilla extract

  • ¾ cup Fat Head Salted Honey

  • 3 large eggs

  • ½ cup heavy cream

  • 2 teaspoons white vinegar

How to Make:

  1. Preheat oven to 375°F.

  2. In a medium bowl, whisk together melted butter, sugar, cornmeal, salt, and vanilla.

  3. Add Salted Honey and eggs (one at a time), then stir in cream and vinegar.

  4. Pour into your pie crust (on a baking sheet).

  5. Bake 45–50 minutes, until golden and just set in the middle.

  6. Cool for 2–3 hours. Serve slightly warm or at room temperature.

Pro tip: A tiny pinch of flaky salt on top before serving adds a little sparkle — but our Salted Honey already does most of the heavy lifting.

Baker’s Note:
A splash of vinegar might seem surprising, but it’s the secret that keeps this pie balanced. It quietly cuts through the sweetness, softens the richness of the honey, and gives the custard that silky, almost caramel finish we love. Just a little kitchen alchemy from the Beekeeper’s Kitchen.

🐝 From the Beekeeper’s Kitchen

There’s something about baking with honey that feels like bottling up a bit of sunshine from the season before. As the bees rest and the farm quiets down, this pie is our way of celebrating all their hard work — one golden slice at a time.

📸 Share the Sweetness

If you bake this beauty, we’d love to see it!
Tag us on Instagram @fatheadhoney and use #BeekeepersKitchen so we can swoon over your slice.

Kathy Suchan