Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 cup unsalted butter, cubed and chilled
  • 1 tbsp granulated sugar
  • 0.5 tsp fine sea salt
  • 4 tbsp ice water
  • 0.5 cup unsalted butter, melted
  • 0.75 cup honey
  • 3 large eggs
  • 0.5 cup heavy cream
  • 1 tbsp vanilla bean paste
  • 1 tbsp cornmeal
  • 0.25 tsp fine sea salt
  • 1 tbsp flaky sea salt

Instructions:

  1. Prepare the Crust: Combine flour, sugar, and salt. Cut in cold butter until pea-sized crumbs form. Gradually add ice water until the dough holds. Chill for at least 1 hour, then roll out and fit into a 9-inch pie plate.
  2. Blind Bake the Shell: Line the crust with parchment paper and pie weights. Bake at 375°F (190°C) for 15 minutes, remove weights, and bake for another 5 minutes until the bottom is golden brown.
  3. Whisk the Honey Custard: In a large bowl, whisk together the melted butter and honey until emulsified. Add eggs one at a time, followed by the heavy cream, vanilla, cornmeal, and fine salt. Whisk until smooth and aerated.
  4. The Precision Bake: Pour the filling into the pre-baked shell. Reduce oven temperature to 350°F (175°C). Bake for 40–50 minutes.
  5. Identify the Jiggle: The pie is done when the edges are set and puffed, but the center still has a slight, uniform jiggle. The top should be a deep, caramelized amber.
  6. The Salt Garnish: Remove from the oven and immediately sprinkle the flaky sea salt over the warm surface.
  7. Complete Cooling: Allow the pie to cool completely on a wire rack for at least 4 hours to ensure the custard sets properly.