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Ingredients
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- 1 refrigerated or homemade pie crust
- 4 large egg yolks, lightly beaten
- 2 1/2 cups (600ml) heavy whipping cream
- 2/3 cup (150g) packed light brown sugar
- 1/3 cup (45g) cornstarch, sifted
- 1/2 tsp salt
- 1/2 cup (120ml) honey
- 2 tsp vanilla extract
- Flaky sea salt for garnish
Instructions
- Prepare the pie crust in a 8-inch or 9-inch pie pan and chill.
- Preheat the oven to 375°F (190°C).
- Lightly beat the egg yolks in a large bowl and set aside.
- In a medium saucepan, heat heavy cream, brown sugar, cornstarch, and salt until boiling.
- Remove from heat to avoid overcooking.
- Temporarily mix a small amount of the hot cream into the egg yolks, whisking constantly.
- Add honey and vanilla to the custard mixture and combine.
- Pour custard into the chilled crust.
- Bake for 40-45 minutes until golden.
- Cool completely, then refrigerate until firm.
- Garnish with flaked sea salt before serving.
Notes
Whisk continuously to avoid scorching the cream.
Chill overnight for enhanced flavor and texture.
Use high-quality honey for better taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 15
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 100