Your own recipe or a pre-made shell (chilled)
1/2 c. unsalted butter, melted
3/4 c. granulated sugar
2 Tbsp. white cornmeal
1/4 tsp. fine sea salt
3/4 c. honey
2 tsp. white vinegar
1 tsp. vanilla bean paste
1/2 c. heavy cream
course sea salt for sprinkling finished pie
Preheat oven to 350 degrees. Move rack to the bottom portion of the oven.
In a large bowl, combine melted butter, sugar, salt, and cornmeal by hand or hand mixer until it is a thick, paste like consistency. Mix in the honey, vanilla, and vinegar until combined.
In a small bowl, lightly whisk up the three eggs. Add the eggs and heavy cream to your honey filling. Fold until all the ingredients are incorporated. Pour into your chilled 9"pie shell. Line your pie crust with aluminum foil or your special pie shields.
Bake on lower rack for 40 minutes. Move to middle rack and remove pie shields from crust. Bake an additional 20 minutes. The filling will really, really puff up and will be slightly wobbly in the middle when you go to remove it.
Let cool for at least an hour to set, and sprinkle with your desired amount of course sea salt. The salt helps offset the sweetness of the pie slightly.
Cut and serve with whipped cream. Make it yourself if you can! You won't regret this decision!