Honey Pie

For the Crust

1. Gather the ingredients.

2. Combine the flour, cold butter, salt, and sugar in a stand mixer bowl fitted with the paddle attachment.

3. Start the mixer on low speed for about 10 seconds then switch to medium speed. Continue to paddle, breaking up the butter until the chunks are the size of small peas, about 3 minutes.

4. With the mixer running, drizzle in the ice water until the dough comes together. Do not overmix. It should look like a shaggy mass but hold its shape when pressed together. 

5. Remove the dough from the bowl, flatten it into a disc, wrap in plastic, and place in the fridge for 45 minutes to rest.

6. Once the dough has chilled and rested, remove it from the fridge and place the disc onto a floured work surface. Dust the top with more flour and roll out the dough to a 14-inch round, about 1/8-inch thick. 

7. Carefully roll it up onto the rolling pin and drape it over your pie pan. Lightly lay the dough into the bottom of the pan and press it into the sides. There will be some overhang. Do not stretch your dough, this will cause it to shrink in the oven.

8. Fold the overhang under itself and crimp the edges however you desire. Place the pie pan into the freezer for at least an hour. It is important for the crust to be frozen when putting it in the oven so it retains its shape and doesn’t get soggy.

For the Filling

1. Gather the ingredients.

   Position a rack in the center of the oven and heat to 375 F.

2. Cut the butter into small chunks and place in a small saucepan over medium heat to melt.

3. Once the butter is completely melted, turn the heat to medium-low and continue to cook the butter until it turns a toasty amber color, about 8 minutes.

4. Remove the brown butter from the heat, pour into a heat-proof vessel, and set aside.

5. Whisk together the eggs, sugar, cornstarch, salt, and vanilla in a medium bowl. Set aside.

6. Whisk together the honey and buttermilk in a small pot over medium heat and bring just to a boil.

7. Slowly add the hot honey mixture to the egg mixture while whisking until completely homogeneous.

8. Add the browned butter, and lemon zest and juice. Whisk to combine.

9. Remove the pie crust from the freezer and pour the custard into the shell.

10. Place the pie on a rimmed baking sheet and bake until the top is a deep amber color and the crust is golden brown, 40 to 50 minutes (start checking for doneness early). The center should still jiggle like a soft set jelly, it will continue to set as it cools.

11. Allow the pie to cool on a wire rack for at least 3 hours before placing it in the fridge.

For the Honey Whipped Cream

1. Gather the ingredients.

2. Combine the heavy cream, honey, brown sugar, and salt in a stand mixer bowl fitted with the whisk attachment.

3. Whisk on medium-high speed until you get silky stiff peaks. No over whipping, we’re not trying to make butter here!

4. Transfer the whipped cream to a bowl, cover in plastic and place in the fridge to chill until ready to use.

5. The pie can be served at room temperature or cold with or without a dollop of honey whipped cream.