Oh, Honey! This Pie is Delicious!

Jane Wilt Whitworth

9 inch pie crust
4 large egg yolks (save whites for another use)
2 ½ cups heavy whipping cream
1 cup light brown sugar (just scoop; do not pack)
1/3 cup cornstarch (sift if lumpy)
½ teaspoon salt
½ cup honey
2 teaspoons vanilla extract

    Preheat oven to 375 degrees.
    Put the crust into a pie pan and refrigerate.
    Put the egg yolks into a large bowl, beat lightly, and set aside.
    Heat the cream, sugar, cornstarch, and salt in a medium saucepan over medium heat. Stirring frequently, heat until it comes to a boil. It will have thickened considerably.
    Remove from heat. Whisk a couple tablespoons of the hot mixture into the eggs, then a couple more tablespoons, to temper the eggs. Add rest of hot mixture, stirring until combined and smooth.
    Stir honey and vanilla into the custard until well mixed.
    Pour into prepared pie crust and bake for 40-45 minutes. It will bubble up and start to brown on top. Check about halfway through and cover edges of pie crust if browning too quickly.
    Pie will still be soft when done, but will firm up as it stands. Let sit on counter until room temperature, then refrigerate until cold and firm.
    It’s a very rich pie. Serve small slices! Delicious with fresh berries and a drizzle of extra honey.