Prep Time: 15 Mins
Cook Time: 1 Hr 5 Mins
1 (14.1 oz.) pkg. refrigerated pie crust
1 cup honey
½ cup granulated sugar
½ cup unsalted butter, melted
1 ½ Tbsp. cornmeal
Pinch of salt
3 large eggs
2 egg yolks
½ cup sour cream
Preheat oven to 450 degrees. Unroll the pie crust and 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 and 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.
Chess pie is a classic southern dessert and incorporating North Carolina honey makes it that much better! You can serve this treat with vanilla ice cream. Recipe will make 2 regular pre-made crusts or 1 deep dish.