1-First, start by placing the pie crust in a deep 8 or 9-inch pie pan and chill it in the fridge without pre-baking. This step helps the crust hold its shape during baking. Once that’s done, preheat your oven to 375°F (190°C) to get things ready for a smooth process.

2-Next, in a saucepan, heat the heavy whipping cream, brown sugar, cornstarch, and salt over medium heat. Stir constantly until the mixture thickens and reaches a rolling boil, which takes just a few minutes. For a classic touch like in our grilling favorites, keep stirring to avoid lumps and ensure even cooking.

3-After removing from heat, gradually whisk in the lightly beaten egg yolks by tempering them first. This means adding a little of the hot cream mixture to the eggs slowly to prevent them from scrambling, then blend in the rest until smooth. Stir in the honey and vanilla extract for that sweet flavor, pour the filling into the chilled crust, and bake for 40 to 45 minutes until it’s bubbly and browned on top.

4-Let the pie cool to room temperature until it firms up, then refrigerate it until fully set. The total preparation time is about 1 hour and 15 minutes, with 35 minutes for prep and 40 minutes for baking. Remember, the pie should be slightly jiggly when you take it out of the oven as it will set while cooling.