Begin by making your pie crust. In a mixing bowl, combine flour and diced butter, using a pastry cutter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough holds together. Shape it into a disc, wrap it in plastic wrap, and chill for 30 minutes in the refrigerator.

Once chilled, preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface into a circle about 12 inches in diameter. Transfer it to a pie dish, trimming any excess. Prick the bottom with a fork to prevent bubbling, then bake for 15 minutes or until lightly golden. Allow the crust to cool while preparing the custard filling.

In a medium saucepan over medium heat, whisk together the heavy cream, brown sugar, and honey. Stir frequently until the sugar has completely dissolved, which will take about 5–7 minutes. Remove from heat and allow it to cool slightly before whisking in the egg yolks until fully incorporated, creating a smooth custard.

Pour the custard filling into the pre-baked pie crust, ensuring it is evenly distributed. Carefully place the pie in the oven and bake at 350°F (175°C) for approximately 40 minutes. It's done when the filling is set but still has a slight jiggle in the center.

Once baked, allow the pie to cool completely at room temperature. Once cooled, sprinkle flaky sea salt over the top to enhance the flavor contrast. Chill in the refrigerator for at least two hours before serving.