In honor of Pi Day, here is a classic, Southern dish that is easy to make! This recipe takes Chess pie and adds a touch of North Carolina to it with some local honey.
North Carolina is a popular state when it comes to honey with more beekeepers than any other state. Each region of the Tar Heel state has different plants, and therefore, have various types of honey.
We encourage you to visit your local farmers markets and neighborhood grocery stores to find the best local honey. Click here to find your nearest farmers markets.
1 (14.1 oz.) pkg. refrigerated pie crust
1 cup local honey
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
1 1/2 tablespoons cornmeal
Pinch of salt
3 large eggs
2 egg yolks
1/2 cup sour cream
Preheat oven to 450 degrees. Unroll pie crust; place inside 9-inch pie plate. Tuck the crust underneath itself so it’s flush with the edge of the pie plate. Crimp the edges decoratively. Bake crust in oven 10 minutes. Remove to a wire rack.
Reduce oven temperature to 350 degrees. Whisk together honey, sugar, butter, cornmeal and salt in a medium bowl until well-blended. Whisk eggs and egg yolks into mixture 1 at a time. Add sour cream, and whisk until just combined. Pour mixture into pie crust, and bake for 15 minutes.
Reduce oven temperature to 325 degrees. Cover edges of pie crust with aluminum foil to prevent over browning. Leave oven door cracked open for 1 minute to help lower oven temperature; close oven door.
Bake at 325 degrees until pie is almost set but still jiggles slightly in center when touched, 40 to 45 minutes. Remove pie to a wire rack, and let cool completely.
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