A creamy, sweet, and salty honey custard pie with a buttery crust — simple, elegant, and utterly delicious.

Scale

1 single 9-inch pie crust

8 tbsp unsalted butter, melted

1/3 cup granulated sugar

1 tbsp all-purpose flour

1/2 tsp salt

1 tsp vanilla extract

3/4 cup honey

3 large eggs

1/3 cup heavy cream

2 tbsp whiskey (or apple juice)

1 tbsp apple cider vinegar

1 egg for brushing

Coarse sea salt for garnish

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1. Preheat oven to 400°F. Prepare and chill crust.

2. Blind-bake crust with weights for 10–12 minutes.

3. Whisk butter, sugar, flour, salt, and vanilla.

4. Add eggs one at a time, then honey, cream, whiskey, and vinegar.

5. Pour filling into crust, bake at 350°F for 35–40 minutes.

6. Cool, sprinkle with sea salt, and serve.

Substitute whiskey with lemon juice or apple cider for a family-safe version.

Use medium-bodied honey for best flavor.

Serve with whipped cream or ice cream.