Preheat your oven to 350°F (175°C). Roll out your butter pie crust on a floured surface until about ⅛ inch thick. Fit the rolled crust into a 9-inch pie dish and crimp the edges. Chill in the refrigerator for 30 minutes.

In a medium saucepan, combine 1 cup of heavy cream, ¾ cup of brown sugar, and ½ cup of honey. Heat over medium heat, stirring gently until simmering. Remove from heat once simmering.

Whisk together 4 egg yolks until smooth. Gradually pour the warm cream mixture into the yolks while whisking constantly to temper them.

Pour the custard back into the saucepan and heat on low, stirring until thickened (about 5-7 minutes). Remove from heat and cool for a few minutes.

Pour the thickened custard into the chilled pie crust and bake for 40-45 minutes until edges are set and the center is slightly jiggly.

Let the pie cool at room temperature for about 2 hours. Before serving, sprinkle flaky sea salt on top.