Prepare pie crust in deep 8" pie pan, or a standard 9" pie pan, and set in refrigerator.

Preheat oven to 375°F.

Place egg yolks in a large bowl and set aside

Heat heavy cream, brown sugar, cornstarch, and salt in a medium saucepan on medium heat, stirring regularly, until reaching a rolling boil. It will start to thicken. When it comes to a full foil, remove from heat.

Add a small amount of the cream mixture to the eggs and whisk. Continue until all of the cream mixture is incorporated, stirring until smooth.

Add honey and vanilla to mixture and stir until combined.

Poor mixture into chilled pie crust.

Bake for 40-45 minutes. It will bubble up and start to brown.

Remove from the oven and set on counter until it cools to room temperature. It will be jiggly when first taken out and will firm as it cools.

Refrigerate until pie is fully firm and cold.

Sprinkle sea salt on top if you want to.