Ingredients
- 1 9-inch pie crust, homemade or store-bought (blind baked)
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 1/4 cup fine cornmeal
- 1/4 teaspoon salt
- 1 tablespoon white vinegar or lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 3 large eggs
- 1/2 cup heavy cream
- Flaky sea salt, for topping
Instructions
- Preheat oven to 190°C (375°F). Prepare and blind bake the pie crust for 12–15 minutes with weights, then 5 minutes without until lightly golden. Let cool.
- In a bowl, whisk melted butter, sugar, cornmeal, and salt until smooth.
- Add vinegar or lemon juice, vanilla extract, and honey, mixing well.
- Whisk in eggs one at a time until fully incorporated.
- Slowly stir in heavy cream until smooth and silky.
- Pour filling into pre-baked crust.
- Bake at 175°C (350°F) for 40–50 minutes until the center is just set with a slight jiggle.
- Cool completely for at least 2 hours.
- Sprinkle flaky sea salt on top before serving.
Notes
- Do not overbake to maintain a creamy custard texture.
- Use quality honey like wildflower or clover for best flavor.
- Cooling fully is essential for proper slicing.
- Blind baking prevents a soggy crust.
- Sea salt enhances and balances sweetness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 140mg
