It's taken me decades, but I finally found a dessert to dethrone my grandmother's caramel cake and become my 34th birthday cake. This pie is so good, it caused me to turn my back completetely on the world of cake this year. There's a rich honey flavor inside this custard pie with just the right pop of sea salt. Eating it can only be described as true happiness. This is going to be a good birthday.
Four & Twenty Blackbirds' Salty Honey Pie
1 prepared one pre-baked pie shell of your choice.
1/2 c butter melted
3/4 c white sugar
2 Tbsp white cornmeal
1/4 tsp salt
3/4 c honey
1/2 c cream
2 tsp white vinegar
1 tsp vanilla paste
1 or 2 Tbsp flake sea salt for finishing (Maldon is a good choice)
Preheat oven to 350F.
All of the mixing can be done by hand, or with an electric mixer.
Melt butter and combine with the sugar, salt and cornmeal to make a thick paste. Add the honey, vanilla and vinegar and mix together. Fold in the eggs, add the cream and blend.
Pour the filling into a pre-baked pie shell and bake at 350 F for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly. Once cooled (at least one hour), finish with a sprinkling of flake sea salt. Slice and serve with freshly whipped cream.