Roll out your flaky butter pie crust on a lightly floured surface until it’s about 1/8 inch thick. Fit the crust into a 9-inch pie dish and refrigerate for at least 30 minutes.

In a medium saucepan over medium heat, combine the heavy cream, brown sugar, and honey. Stir until the sugar dissolves and the mixture begins to steam, about 5-7 minutes.

In a bowl, whisk the egg yolks until smooth. Gradually add a small amount of the hot cream mixture to the yolks, whisking constantly, then slowly mix in the rest.

Preheat your oven to 350°F (175°C). Pour the custard filling into the prepared pie crust and bake for 40-45 minutes until the edges are set but the center jiggles slightly.

Cool the pie to room temperature on a wire rack. Before serving, sprinkle flaky sea salt on top for enhanced flavor.