Preparation

• Place a rimmed baking sheet on a middle rack in the oven and preheat to 350°F (180°C).
• On a floured surface, roll out the sour cream pie crust to an ⅛ -inch (3 mm) thick round and line a 9-inch (23 cm) pie pan with it. Crimp the edges and refrigerate while you prepare the filling.
• In a large bowl, whisk together the eggs, honey, sour cream, butter and vanilla extract.
• To the bowl, add the brown sugar, cornmeal and salt and whisk until smooth.
• Pour the filling into your prepared crust, brush the edges with egg wash and bake on the hot baking sheet for about 45 minutes, or until it is nicely browned, puffed at the edges and still a bit jiggly in the center.
• Let cool fully for at least 2 hours before serving.
• If you wish to serve this cold, transfer the cooled pie to the refrigerator for at least 4 hours to fully chill.
• Store leftovers loosely covered in the refrigerator for up to 2 days.