Enjoy this honey sweetened twist on a classic southern chess pie. With a kiss of lemon, honey richness and lots of chess pie goodness, it is a perfect treat for almost any occasion!
Make dough for pie crust. Roll the dough and fit it into pie pan. Put it in the refrigerator for at least a half hour to chill.
Preheat the oven to 375° F. Take dough out of the refrigerator and prick with a fork all over the bottom. Line the pie shell with parchment paper and fill with dry beans or pie weights.
Bake for 10 minutes or until the edges start to set. Remove the parchment paper and pie weights and brush the bottom lightly with an egg white that has been lightly beaten with a pinch of salt added to prevent sogginess.
Return to the oven for an additional 5 minutes, until the crust is lightly golden brown. Let cool before filling.
To make the filling: Preheat the oven to 350° F. Place the par baked pie shell on a baking sheet and set aside.
Place the honey, brown sugar, butter, cornmeal, flour, vanilla and cinnamon in a food processor. Pulse until the mixture is smooth.
With the machine running, add the eggs, one at a time, processing until blended. Scrape the bowl after each addition. With the machine on, add the lemon juice and then the heavy cream through the feed tube.
Scrape the filling into the pie shell. It will be runnier than you might expect, but it will set up.
Bake for about 40 minutes, or until the edges puff up slightly and the center is firm. Let cool completely before serving.