Smoky Wild Honey Pie

• 1 Pie crust (we used a store bought crust)
• 4 large egg yolks, lightly beaten
• 2 1/2 cups  heavy whipping cream
• ¾ cup plus 2 Tbsp  unpacked light brown sugar
• 1/3 cup cornstarch, sifted
• 1/2 tsp Holy Smoke Smoked Sea Salt
• 1/2 cup Holy Smoke Smoked Wildflower Honey
• 2 tsp vanilla extract
• Holy Smoke Smoked Sea Salt for garnishing

1. Prepare the pie crust in a deep dish 8 inch pie pan, or a 9 inch pie pan, and set it in the fridge. Do not pre-bake it. Preheat the oven to 375°F.

2. Add the egg yolks to a large bowl. Set aside.

3. To make the filling, heat the heavy cream, brown sugar, cornstarch and Holy Smoke Sea Salt in a medium saucepan on medium heat until it comes to a rolling boil, stirring regularly. It should start to thicken.

4. Once the mixture comes to a full boil, remove it from the heat.

5. Temper the eggs by adding a little bit of the cream mixture to the eggs and whisking, then adding a little more. Add the remaining cream mixture and stir until combined and smooth.

6. Add the Holy Smoke Smoked Wildflower Honey and vanilla extract to the custard and stir until well combined.

7. Pour the mixture into the chilled pie crust.

8. Bake the pie for 40-45 minutes. It will bubble up and start to brown on top

9. Remove the pie from the oven. It will still be pretty jiggly. Set it on the counter to cool until it comes to room temperature. It will firm up as it sits.

10. Refrigerate the pie until it’s cold and fully firm.

11. Sprinkle the sea salt onto the pie and serve.

You can also garnish this with whipped cream as well. It is a rather sweet pie, so I would make the whipped cream a little less sweet than you normally would, or even add some citrus zest to your whipped cream. Enjoy!

This recipe was adapted from Lindsay Conchar's website Life, Love, and Sugar using Holy Smoke's goodness!