In a mixing bowl, combine all-purpose flour and cold, cubed unsalted butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Once chilled, roll out the dough on a floured surface until it's about 1/8 inch thick and gently fit it into a 9-inch pie dish.

Preheat your oven to 375°F (190°C). Line the rolled-out pie crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes or until the edges are lightly golden. Remove the weights and parchment, then return the crust to the oven for an additional 5–10 minutes until the bottom is also golden and fully cooked. Allow it to cool completely on a wire rack.

In a medium saucepan over low heat, combine heavy cream, brown sugar, and honey, stirring gently until the sugar has completely dissolved. Make sure the mixture does not boil. Once dissolved, remove the pan from heat and allow it to cool slightly. Whisk in the egg yolks until the filling is smooth and well combined, ensuring a creamy custard for your Salted Honey Pie.

Pour the honey custard filling into the cooled crust, spreading it evenly with a spatula. Place the pie in the preheated oven and bake at 375°F (190°C) for about 40–45 minutes, or until the filling is set around the edges but slightly jiggly in the center. The top should have a light golden hue. Once done, take it out and let it cool to room temperature.

Before serving your Salted Honey Pie, sprinkle a generous pinch of flaky sea salt over the top to highlight the sweet and salty contrast. For the best texture, chill the pie in the refrigerator for at least 2 hours. This allows the flavors to meld beautifully, enhancing that rich, creamy custard experience. Once chilled, slice and serve, reveling in the delightful balance of sweetness and savoriness!