Salted Honey Pie – Gluten Free, Eggless

Credit to @justastasty

This salted honey pie may seem unconventional, but it’s just SO good. Your guests are sure to be seriously impressed by this one.

Have you ever heard of salted honey pie? It’s admittedly not one of your more traditional pies and, if you ask me, it really should be!

I’ve always been a huge fan of a sweet + salty flavor profile, and that’s exactly what you get with this pie. The honey lends such an incredibly rich flavor, and the sea salt that we’re sprinkling on top balances out all of the sweetness perfectly.

This dairy-free pie is made with Better Than Milk® oat milk, so it’s perfect if you’re hosting someone with allergies! I generally love adding oat milk to my tea or coffee, plus it’s a great non-dairy milk option for anyone with nut allergies (like my husband). The oat milk really adds a delicious creaminess to this filling.

So if you’re looking to shake things up this Thanksgiving and go beyond traditional pies like apple and pumpkin, you really need to try this recipe. I’ll talk you through it!

Why You’ll Love This Salted Honey Pie…

  • You know I love keeping things as easy and stress-free as possible. Enter: MI-DEL® gluten free graham cracker crust. Store bought crust + an easy filling that comes together quickly? Count me in.
  • As I mentioned, the flavors just WORK together. The graham cracker crust, the thick and creamy honey filling, the sea salt. It’s such a winning combination.
  • I know holidays can be tough when you’re living with food allergies. I wrote a whole book on the topic, after all. This pie checks so many boxes: not only is it gluten free, eggless, and nut-free (like all of my recipes), it’s also dairy-free.

This salted honey pie may seem unconventional, but it’s just SO good. Your guests are sure to be seriously impressed by this one.

Salted honey pie on a brown cake stand.

Have you ever heard of salted honey pie? It’s admittedly not one of your more traditional pies and, if you ask me, it really should be! I’ve always been a huge fan of a sweet + salty flavor profile, and that’s exactly what you get with this pie. The honey lends such an incredibly rich flavor, and the sea salt that we’re sprinkling on top balances out all of the sweetness perfectly. This dairy-free pie is made with Better Than Milk® oat milk, so it’s perfect if you’re hosting someone with allergies! I generally love adding oat milk to my tea or coffee, plus it’s a great non-dairy milk option for anyone with nut allergies (like my husband). The oat milk really adds a delicious creaminess to this filling. So if you’re looking to shake things up this Thanksgiving and go beyond traditional pies like apple and pumpkin, you really need to try this recipe. I’ll talk you through it!

Why You’ll Love This Salted Honey Pie…

  • You know I love keeping things as easy and stress-free as possible. Enter: MI-DEL® gluten free graham cracker crust. Store bought crust + an easy filling that comes together quickly? Count me in.
  • As I mentioned, the flavors just WORK together. The graham cracker crust, the thick and creamy honey filling, the sea salt. It’s such a winning combination.
  • I know holidays can be tough when you’re living with food allergies. I wrote a whole book on the topic, after all. This pie checks so many boxes: not only is it gluten free, eggless, and nut-free (like all of my recipes), it’s also dairy-free.
Salted honey pie with a few ingredients in the background.

What You’ll Need…

  • MI-DEL® Graham Style Pie Crust
  • Better Than Milk® Organic Oat Drink
  • Honey
  • Gelatin
  • Sea salt

How To Make…

To make my gluten free salted honey pie, we’re going to take one cup of the oat milk and pour it into a small bowl or mug. Sprinkle the gelatin on top and give it a good stir to eliminate any lumps. We’re going to set that aside for 5 minutes, to allow the gelatin to bloom. Meanwhile, add the rest of the oat milk to a medium saucepan and add the honey and salt. Cook the mixture over medium heat, stirring constantly, until the honey has melted into the mixture. Remove from heat. Now grab the bloomed gelatin and add that mixture into our warm oat mixture. Give it all a good whisk, then allow it to cool before pouring into the crust. It really is as simple as that! Transfer the pie to the refrigerator to chill for at least 2 hours before serving. Don’t forget to finish with a pinch of flaky sea salt!

Tips For Making The Best Salted Honey Pie…

  • You really don’t need to “cook” the mixture for very long. I just heat it for the 5 minutes while I’m letting the gelatin bloom. You just want to warm it up and make sure the honey is smooth and incorporated into the oat milk.
  • The chill time is SO important in this recipe. While the pie will need a minimum of 2 hours in the refrigerator, longer is even better! If I have the time, I prefer to make mine ahead and chill overnight before serving. The filling will NOT look set when you pour it into the crust.

Ingredient Substitutions…

  • I haven’t tested it, but agave syrup should work instead of honey, if that’s what you have on hand. No need to change the measurement.

Salted Honey Pie – Gluten Free, Eggless

Print Recipe A perfectly festive and delicious holiday pie! Course Dessert, Snack Cuisine American Keyword dairy free, eggless, gluten free, graham crackers, honey, oat milk, pie Prep Time 10 mins Chill Time 2 hrs Total Time 2 hrs 10 mins Servings 8 servings Author Taleen Benson

Ingredients

  • 1 MI-DEL® Gluten Free Graham Style Pie Crust
  • 2 cups (480ml) Better Than Milk® Organic Oat Drink divided
  • 1 packet (7g) unflavored gelatin
  • ¼ cup (60ml) honey
  • ¼ teaspoon fine sea salt
  • 1 pinch flaky sea salt for sprinkling

Instructions

  • In a small bowl or glass, combine 1 cup oat milk with the gelatin. Mix well and set aside to bloom for 5 minutes.
  • Meanwhile, in a medium saucepan, combine the remaining oat milk, honey, and salt. Heat over medium heat, stirring consistently, until honey has melted and incorporated into the mixture. Remove from heat.
  • Add the bloomed gelatin to the warm oat milk mixture. Allow to cool completely, then pour the filling into the pie crust. Chill in the refrigerator for 2-4 hours. Sprinkle flaky sea salt on top before serving.

Credit to @justastasty