Prepare the Pie Crust: Roll out your pie dough on a floured surface until it’s about 1/8 inch thick. Fit the dough into a 9-inch pie dish and chill in the refrigerator for at least 1 hour.

Pre-Bake the Crust: Puncture the bottom of the crust with a fork, line with parchment paper, and fill with pie weights. Bake in a preheated oven at 350°F (175°C) for 20 minutes.

Make the Custard Filling: Heat milk and heavy cream in a saucepan. In a bowl, whisk together eggs, honey, brown sugar, granulated sugar, cornstarch, vanilla extract, and salt until smooth.

Thicken the Custard: Gradually combine the warm milk mixture into the egg mixture, whisking continuously. Return to heat and cook, stirring constantly for about 8 minutes until thickened.

Assemble and Bake: Pour the custard into the pre-baked crust. Bake at 375°F (190°C) for about 12-15 minutes until edges are set and center jiggles slightly.

Cool and Serve: Allow the pie to cool at room temperature for about 2 hours. Slice and serve with fresh berries or vanilla ice cream.