Ingredients
Scale
For the crust
- 1 9-inch pie crust, homemade or store-bought (blind baked)
For the filling
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- ¼ cup cornmeal (fine grind)
- ¼ teaspoon salt
- 1 tablespoon white vinegar or lemon juice
- 1 teaspoon vanilla extract
- ½ cup honey (preferably wildflower or clover)
- 3 large eggs
- ½ cup heavy cream
For topping
- Flaky sea salt (such as Maldon), to finish
Instructions
- Prepare the pie crust by blind baking: Chill, line with foil or parchment, add pie weights, and bake at 375°F (190°C) for 12–15 minutes. Remove weights and bake another 5 minutes. Let cool slightly.
- In a large bowl, whisk together butter, sugar, cornmeal, salt, vinegar or lemon juice, vanilla, and honey until combined.
- Add eggs one at a time, whisking after each addition. Stir in heavy cream until smooth.
- Pour filling into the pre-baked crust. Place pie on a baking sheet.
- Bake at 350°F (175°C) for 40–50 minutes until just set and barely jiggly in the center. Tent the crust with foil if browning too fast.
- Cool completely on a wire rack for at least 2 hours.
- Sprinkle with flaky sea salt just before serving.
Notes
- Use room temperature eggs and cream for a smoother filling.
- Don’t skip blind baking—this ensures a crisp crust.
- Let the pie cool fully before slicing to maintain structure.
- Use high-quality honey for best flavor.
- You can substitute white vinegar with lemon juice for brightness.
- Wrap tightly and refrigerate leftovers up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice