Preheat oven to 375 degrees Fahrenheit.

Start by preparing the pie crust. Place into an 8-inch pie dish and set in the refrigerator. Do not prebake the crust.

Add the egg yolks into a large mixing bowl and set aside.

To make the filling, pour the heavy cream, brown sugar, corn starch and salt into a medium saucepan.

Place over medium heat being sure to consistently stir until it reaches a rolling boil. The mixture should start to thicken at this time.

Once boiling, remove from the heat and begin to temper the eggs. Add in a spoon full of the cream mixture into the yolks and whisk. Repeat this a couple of times.

Add the remaining cream mixture and whisk until smooth.

Continue with adding the honey and vanilla. Whisk until well combined.

Pour the custard into the pie crust.

Bake for 40-45 minutes or until browned on top. The pie will still be quite jiggly at this point.

Allow the pie to sit until it reaches room temperature. Once the pie has reached room temperature, place in the refrigerator to chill until fully set and firm.

Sprinkle sea salt over the pie and serve.