1. Prepare the pie crust according to the recipe and chill for at least 1 hour. You need only half the dough.

2. Preheat the oven to 350ºF.

3. On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place it in the pie dish and flute the edges. Prick the bottom with a fork.

4. Line the crust with parchment paper and fill with pie weights. Bake for 20 minutes.

5. Remove the weights and parchment, and bake for an additional 8 minutes.

6. Heat the milk and cream in a saucepan over medium-low heat until steaming.

7. In a bowl, whisk together eggs, honey, both sugars, cornstarch, vanilla, and salt.

8. Slowly drizzle the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.

9. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens and coats the spoon, about 8 minutes.

10. Increase the oven temperature to 375°F.

11. Strain the custard through a fine-mesh sieve into the warm pie crust.

12. Bake for 12–15 minutes, until the edges are set but the center is slightly jiggly.

13. Cool the pie completely on a wire rack for about 2 hours.

14. Serve at room temperature or chilled. Garnish with whipped cream and honey before serving if desired.