In a mixing bowl, combine all-purpose flour, cold unsalted butter, and a pinch of salt. Use a pastry cutter or your fingertips to mix until it resembles coarse crumbs. Chill the dough in the refrigerator for 30 minutes, then roll it out on a floured surface until it's about 1/8-inch thick.

Preheat your oven to 375°F (190°C). Prick the bottom of the crust with a fork, line with parchment paper, and fill it with pie weights. Bake for about 20 minutes, then remove weights and parchment and return to bake for another 5-10 minutes until golden brown.

In a heatproof bowl, whisk together heavy cream, brown sugar, honey, and egg yolks until well combined. Heat over medium, stirring constantly for 8-10 minutes until it thickens slightly and coats the back of a spoon.

Pour the custard filling into the pre-baked pie crust and smooth it evenly. Bake at 375°F (190°C) for about 35-40 minutes until the edges are set but the center jiggles slightly.

Allow the pie to cool completely at room temperature for about 2 hours. Before serving, sprinkle flaky sea salt over the top.