Ingredients
Method
Preparation
- Prepare the pie crust by placing refrigerated dough in a deep dish 8-inch or 9-inch pie pan. If you're making it from scratch, chill the dough for at least 30 minutes.
- Optionally sprinkle some sugar on top for added sweetness before baking.
Custard Filling
- In a medium saucepan, combine the heavy cream, brown sugar, cornstarch, and salt. Heat over medium, stirring until bubbling and thick.
- Temper the egg yolks by whisking in a ladle of the hot cream mixture gradually, ensuring they don't scramble.
- Pour the tempered egg mixture back into the saucepan, stirring until smooth, then mix in the honey and vanilla extract.
Baking
- Pour the custard into the prepared pie crust, ensuring it's not too hot.
- Bake in a preheated oven at 375°F (190°C) for 40-45 minutes until bubbly and golden.
- Allow to cool on counter until room temperature, then refrigerate until completely chilled.
Serving
- Sprinkle flaky sea salt over the top before serving. Slice into 8-10 pieces and enjoy!
Nutrition
Notes
Store leftovers in the fridge for 3-4 days or freeze for longer storage. It's best served fresh. Flaky crust tip: If using a store-bought crust, chill it before filling for the best results.
