Preheat your oven to 350°F (175°C). Gather your pie crust and prepare your equipment.

If using a homemade pie crust, roll it out and fit it into a pie dish. Pre-bake for 15 minutes until golden brown.

In a saucepan, combine heavy cream, brown sugar, and honey. Heat over medium until warm, stirring to dissolve sugars.

Whisk egg yolks until pale. Slowly add warm cream mixture to yolks to temper, whisking constantly.

Pour tempered yolks back into saucepan. Cook over low heat until slightly thickened.

Pour custard into the cooled pie crust. Bake for about 40 minutes until set around edges.

Cool at room temperature for at least 2 hours. Before serving, sprinkle with flaky sea salt.