Salted Honey Chess Pie

This pie is the perfect contrast of sweet and salty with the added crunch of honey-roasted peanuts.

Salted Honey Chess Pie
Makes 1 (9-inch) pie
  • 1 (14.1-ounce) package refrigerated piecrusts
  • ½ cup firmly packed light brown sugar
  • 1½ tablespoons plain yellow cornmeal
  • 2 teaspoons lemon zest
  • 1 teaspoon kosher salt
  • 1 cup honey
  • 4 large eggs, room temperature
  • ½ cup unsalted butter, melted and cooled
  • ½ cup whole buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • Garnish: honey roasted peanuts, flaked sea salt
  1. On a lightly floured surface, unroll one piecrust; brush lightly with water. Unroll remaining piecrust, and place on top, pressing to seal. Roll into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim edges to 1 inch from edge of plate, if needed. Fold edges under, and crimp as desired. Using a fork, prick bottom and sides of crust. Freeze until firm, 20 to 30 minutes.
  2. Preheat oven to 425°.
  3. Top piecrust with a sheet of nonstick parchment paper, letting ends extend over edges of plate. Add pie weights.
  4. Bake until crust is lightly golden, about 12 minutes. Carefully remove parchment and weights; continue baking until crust is mostly dry and set, about 5 minutes. Let cool completely on a wire rack. Reduce heat to 350°.
  5. In a large bowl, whisk together brown sugar, cornmeal, zest, and kosher salt. Whisk in honey, eggs, melted butter, buttermilk, and vanilla until well combined. Pour brown sugar mixture into prepared crust.
  6. Bake until filling is set, 50 to 55 minutes, loosely covering crust with foil to prevent excess browning, if needed. Let cool completely on a wire rack. Garnish with peanuts and sea salt, if desired.