This tastes like a chess pie (very sweet), but the way we made it (look at the red text) it was really healthy!  My dad actually said it was one of the best pies he’d ever had, it was THAT good. 

This was featured in my People magazine from Brooklyn’s Four and Twenty Blackbirds pie shop.


  • ½ recipe Pie Crust chilled, and rolled into a 9 inch pie dish (we used this low-carb crust mix instead – just roll it out pretty thin to get more of a flaky texture)

  • ½ cup butter melted

  • ¾ cup white sugar (we used Zero erythritol sweetener we got at Whole Foods; you could also use Stevia; or do half-and-half Zero erythritol and coconut palm crystals)

  • 2 Tbsp. cornmeal (or almond flour for Paleo)

  • ¼ tsp. salt

  • 1 tsp. vanilla paste or extract

  • ¾ cup honey (the best quality you can find)

  • 3 eggs

  • ½ cup cream (or light/full-fat coconut milk)

  • 2 tsp. white vinegar

  • 1 or 2 Tbsp. flake sea salt for finishing (like Maldon)


  1. Preheat oven to 375F.

  2. In a large bowl, stir together the melted butter, sugar, cornmeal, salt and vanilla. Stir in the honey and add the eggs one at a time, then cream and vinegar.

  3. Place the chilled pie crust in a pie dish and strain the filling through a fine-mesh sieve directly into the pie shell. Bake on the middle rack of the oven for 45 to 50 minutes, rotating 180 degrees after about 30 minutes. The pie is finished when the edges are set and the center is no longer liquid but looks set like gelatin and is golden brown on top.

  4. Cool completely on a wire rack (at least an hour or overnight). Sprinkle with flake sea salt and serve.


Note: Pie recipe adapted from: Four and Twenty Blackbirds