Instructions

Step one: Preheat oven to 425°F.

Step two: Roll out pie crust and fit into in a 9-inch pie plate. Fold crust edge under and crimp. Line pastry with aluminum foil and fill with dried beans or pie weights.

Step three:  Blind bake crust for 6 to 8 minutes, until edges begin to turn golden. Remove from oven, remove weights and foil, and cool. Reduce oven temperature to 350°F.

Step four: To make the filling, combine brown sugar and melted butter. Add cornmeal, salt, and spices.

Step five: In a separate bowl, combine eggs, cream, and vanilla, then gradually beat in honey powder. Slowly pour egg mixture into brown sugar mixture, stirring until well combined. Pour filling into cooled pie shell.

Step six:  Bake pie for 45-50 minutes, shielding edges with aluminum foil after 20 minutes to prevent excessive browning. When fully baked, pie filling will be deep golden brown with small cracks at the edges.

Step seven: Cool completely on a wire rack before slicing. Serve with whipped cream or a sprinkle of powdered sugar if desired. Enjoy!