Prepare the crust: Roll out your pie dough and fit it into a deep-dish pie pan. Crimp the edges as desired. Place in the refrigerator to chill while preparing the filling. Do not pre-bake. Preheat your oven to 375°F (190°C).

Beat the eggs: Lightly whisk the egg yolks in a medium bowl and set aside.

Make the custard base: In a saucepan over medium heat, combine heavy whipping cream, brown sugar, cornstarch, and salt. Stir continuously until the mixture thickens and begins to bubble. Remove from heat.

Temper the eggs: Slowly drizzle a small amount of the hot cream mixture into the beaten egg yolks, whisking constantly. Gradually add more until about half of the cream is mixed in. Then pour the tempered yolk mixture back into the saucepan, whisking to fully combine.

Add flavoring: Stir in the honey and vanilla extract until smooth and fully incorporated.

Fill and bake: Pour the custard filling into the chilled pie crust. Smooth the top with a spatula. Bake for 40–45 minutes, or until the filling is set, bubbling slightly, and the surface is golden brown.

Cool: Allow the pie to cool to room temperature on the counter, then refrigerate until fully chilled and firm before slicing.