Roll pie crust (either your own recipe or a store-bought one) to an 11-inch circle and transfer to a 9-inch pie pan. Crimp or fold down the edges and refrigerate for 20 minutes.
Spray a large piece of aluminum foil with cooking spray. Press the foil, greased-side down, onto the pie crust and fill with pie weights, marbles, or dry beans. Bake for 12 minutes.
Remove the pie weights and foil and return pie crust to the oven for 5 minutes or until crust begins to turn a golden brown.
Remove from oven, reduce oven temperature to 350 F and cool on a cooling rack while you prepare the filling.
Filling
Using an electric mixer or the bowl of a stand mixer, mix together sugar, honey, salt, vanilla extract, cornstarch, and melted butter.
Mix sour cream into the pie filling mixture until just combined.
Mix eggs into the pie filling mixture, one at a time, until just combined.
Pour filling into the prepared crust and bake for 45 minutes to an hour, until the top of the pie is set around the edge and only slightly jiggles in the center. Periodically check the pie and protect the crust from burning during baking if needed by wrapping the edge in foil or by using a pie crust shield.
Cool pie to room temperature on a cooling rack and refrigerate overnight.
Optionally, sprinkle salt flakes on top of the pie prior to serving.
Video
Notes
This pie lasts as long as one week in the refrigerator and it magically seems to taste better every day!You can serve the pie with ice cream, whipped cream, or even a simple drizzle of honey. However, it really doesn’t need anything as it’s wonderful on its own.You can serve the pie warm, but refrigerate it first so it is completely set; if you try slicing it before it’s totally set, it will fall apart. Once it is set, you can reheat slices or the entire pie in the oven.