Honey Pie

Instructions

1. Combine flour, cold butter, salt, and sugar in a stand mixer, then mix on low, increasing to medium speed, until butter pieces are pea-sized.

2. With the mixer running, slowly drizzle in ice water until the dough forms a shaggy mass.

3. Shape the dough into a disc, wrap it, and refrigerate for 45 minutes.

4. On a floured surface, roll the chilled dough into a 14-inch round, then carefully transfer it to a pie pan and press into the sides without stretching.

5. Fold the dough overhang under itself, crimp the edges, and place the pie pan in the freezer for at least one hour.

6. Preheat the oven to 375 F with a rack in the center.

7. Cut butter into small chunks and melt in a small saucepan over medium heat, then reduce heat to medium-low and cook until the butter turns a toasty amber color, about 8 minutes.

8. Remove brown butter, pour into a heat-proof vessel, and set aside.

9. Whisk together eggs, sugar, cornstarch, salt, and vanilla in a medium bowl.

10. In a separate small pot, whisk honey and buttermilk over medium heat until it just boils.

11. Slowly whisk the hot honey mixture into the egg mixture until homogeneous, then whisk in the brown butter, lemon zest, and lemon juice.

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

13. Place the pie on a rimmed baking sheet and bake for 40 to 50 minutes until the top is deep amber, the crust is golden brown, and the center jiggles like soft-set jelly.

14. Cool the pie on a wire rack for at least 3 hours before refrigerating.

15. For the whipped cream, combine heavy cream, honey, brown sugar, and salt in a stand mixer with a whisk attachment.

16. Whisk on medium-high speed until silky stiff peaks form.

17. Transfer the whipped cream to a bowl, cover, and chill until ready to serve.

18. Serve the pie at room temperature or cold, optionally with honey whipped cream.