Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed (divided for crust and filling)
  • 0.25 cup plus 1 tablespoon granulated sugar
  • 0.5 teaspoon kosher salt
  • 4 tablespoons ice water
  • 0.75 cup wildflower or clover honey
  • 3 large eggs, room temperature
  • 0.5 cup heavy cream
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon white cornmeal
  • 1 teaspoon flaky sea salt

Instructions:

  1. Pulse flour, 1 tablespoon sugar, kosher salt, and 1/2 cup cold butter until pea-sized crumbs form. Gradually add ice water until dough holds, then chill for 1 hour before rolling into a 9-inch pie pan.
  2. Blind bake the crust: Line with parchment and weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake for 5–8 more minutes until golden brown.
  3. Whisk 1/2 cup melted butter, honey, and 1/4 cup sugar until emulsified. Add eggs one at a time, followed by heavy cream, vanilla, and cornmeal. Whisk until perfectly smooth.
  4. Pour the filling into the pre-baked shell. Reduce oven heat to 325°F (160°C) and bake for 45–50 minutes until the edges are puffed and the center has a slight jiggle.
  5. Cool at room temperature for at least 30 minutes, then sprinkle with flaky sea salt before serving.