Preheat your oven to 375°F (190°C) and prepare your pie crust in a deep dish.

Lightly beat 4 large egg yolks in a medium bowl and set aside.

In a saucepan, combine 2.5 cups of heavy whipping cream, ⅔ cup of light brown sugar, ⅓ cup corn starch, and ½ teaspoon salt over medium heat, stirring until it boils.

Gradually whisk the hot cream mixture into the egg yolks to temper them, then return this mixture to the saucepan.

Stir in ½ cup honey and 2 teaspoons vanilla extract until combined.

Pour the custard filling into the prepared pie crust, smoothing the surface.

Bake the pie for 40-45 minutes until golden-brown and bubbling.

Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours.

Before serving, sprinkle flaky sea salt on top.