Ingredients

• 1 pie crust (store-bought or homemade)
• 4 large egg yolks (lightly beaten)
• 2 1/2 cups heavy whipping cream
• 2/3 cup packed light brown sugar
• 1/3 cup cornstarch (sifted)
• 1/2 tsp salt
• 1/2 cup honey
• 2 tsp vanilla extract
• Flaky sea salt (for garnish)
  

  Instructions

  1. Prepare Crust: Place the pie crust into a deep 8-inch or standard 9-inch pie pan. Chill in the fridge. Preheat oven to 375°F (190°C).
  2. Mix Filling: In a medium saucepan over medium heat, combine heavy cream, brown sugar, cornstarch, and salt. Stir constantly until the mixture begins to boil and thicken.
  3. Temper Egg Yolks: Slowly whisk a small amount of the hot cream mixture into the egg yolks to temper them. Gradually add more, whisking until smooth. Then combine the remaining cream mixture with the eggs.
  4. Add Honey & Vanilla: Stir in the honey and vanilla extract until fully combined.
  5. Assemble Pie: Pour the custard mixture into the chilled pie crust.
  6. Bake: Bake for 40-45 minutes, or until the filling bubbles and turns golden. The center will still be a bit jiggly.
  7. Cool & Set: Remove the pie from the oven and cool on the counter until it reaches room temperature. Once cooled, refrigerate until fully set.
  8. Serve: Just before serving, sprinkle with flaky sea salt for a perfect sweet-and-salty finish.