Salted Honey Pie in Steps

• Preheat your oven to 350°F (175°C). Roll out your pre-made pie crust into your 9-inch pie dish, pressing it gently into the edges. Trim any excess crust hanging over the sides and crimp the edges if desired for a decorative touch. To prevent the crust from puffing up, poke a few holes in the bottom with a fork. Bake the crust for about 10 minutes to get it lightly golden but not fully cooked, then remove it from the oven.
• In a large mixing bowl, combine 1 cup of honey, 1/2 cup granulated sugar, and 1/4 cup softened unsalted butter. Whisk together until smooth and creamy. Add in the eggs one at a time, whisking well after each addition to fully incorporate. Stir in 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 1/2 cup heavy cream until the mixture is silky and homogeneous.
• Pour the honey filling into the pre-baked pie crust, smoothing the top with a spatula. Place the pie in the oven and bake for 30-35 minutes, or until the filling is set but still slightly jiggly in the center. A toothpick inserted should come out mostly clean with a few moist crumbs.
• Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to fully set. Just before serving, sprinkle a generous pinch of sea salt evenly over the pie’s surface to enhance the honey’s flavor and add a delightful texture contrast.