Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on package
2
cups half-and-half
3
eggs
1/2
cup honey
1/4
cup packed light brown sugar
2
teaspoons vanilla
1/2
teaspoon salt
Preparation
Heat oven to 425°F. Place pie crust in 9-inch pie plate as directed on package for One-Crust Filled Pie. Do not prick crust. Bake 7 to 9 minutes or until light golden brown. Reduce oven temperature to 350°F.
Meanwhile, in 1-quart saucepan, heat half-and-half over medium heat, stirring occasionally, until hot, about 140°F.
In medium bowl, beat eggs slightly with whisk. Add honey, brown sugar, vanilla and salt; mix well. Still using whisk, very slowly beat in hot half-and-half. For best results, pour filling through fine mesh strainer into hot crust; cover crust edge with strips of foil to prevent excessive browning.
Bake 45 to 50 minutes or until knife inserted halfway between center and edge comes out clean; center of pie will be slightly jiggly. Cool on cooling rack 1 hour. Refrigerate uncovered at least 2 hours. Store loosely covered in refrigerator.
