Start by preparing your pie crust. Whether you make your pie dough or use store-bought, place it in a pie dish and chill it for at least one hour. Remember, you only need half the dough; you can freeze the other half for future endeavors.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). On a lightly floured surface, roll out your pie crust until it’s large enough to fit a 9-inch pie dish. Carefully position the crust in the dish, trimming off any excess along the edges. Flaunt your artistic side by fluting the edges with your fingertips. Use a fork to prickle the bottom of the crust gently.

Line the crust with parchment paper and fill it with pie weights (or dried beans). This prevents the crust from puffing up while baking. Bake for 20 minutes, then remove the weights and parchment paper to bake for an additional 8 minutes.

While the crust is in the oven, heat the milk and heavy cream in a medium saucepan over medium-low heat until you see steam rising, but don’t let it boil.

In a medium bowl, whisk together the eggs, honey, both sugars, cornstarch, vanilla, and salt until everything is smooth.

Slowly drizzle the warm milk mixture into the egg mixture while whisking vigorously. This critical step tempers your eggs to prevent scrambling.

Return this blended mixture to the saucepan, cooking over medium-low heat. Stir constantly with a wooden spoon until the custard thickens enough to coat the back of the spoon, about 8 minutes.

Increase the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Pour the thickened custard through a fine-mesh sieve into your hot, prebaked pie crust.

Bake the pie for an additional 12 to 15 minutes until the edges are set, but the center still jiggles slightly. It will firm up as it cools.

Allow your Honey Pie to cool completely on a wire rack for about 2 hours.

Slice and serve immediately or refrigerate until ready. Just before serving, adorn it with a fluffy dollop of whipped cream and a drizzle of honey.