Instructions: Blend cornstarch and milk until smooth and place in the top of a double boiler. Add honey and cook until mixture thickens, stirring constantly.

Beat the egg yolks and stir some of the thickened milk into the egg yolks.

Add the remaining yolks to the milk mixture in the double boiler and stir constantly until very thick or about 1 minute. Add butter and vanilla and stir for another minute. Cool and pour into pie crust. Cover top of the custard with the cut muscadines. Place the muscadine preserves in a heavy saucepan and slowly heat to a little warmer than room temperature. Place in a blender and process until smooth. Pour muscadine preserves over top of pie. Refrigerate until ready to serve.

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