Combine 1 ¼ cups of flour with ½ cup of cold diced butter in a bowl. Blend until it resembles coarse crumbs. Gradually add ice water until dough holds together. Wrap and chill for at least 30 minutes.

Preheat oven to 350°F (175°C). Roll out the crust until ¼ inch thick and place into a 9-inch pie pan. Use parchment and weights to cover and blind bake for 15 minutes.

In a bowl, whisk together 1 cup of heavy cream, ½ cup of brown sugar, ½ cup of honey, and 4 large egg yolks until the mixture is smooth and glossy.

Pour the custard filling into the crust and bake for about 40 minutes until edges are set but the center jiggles slightly. Cool on a wire rack.

Cool completely before slicing. Sprinkle flaky sea salt before serving, paired with whipped cream or vanilla ice cream.