In a mixing bowl, combine 1 and 1/4 cups all-purpose flour with 1/2 cup of softened butter, using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add cold water, one tablespoon at a time, mixing until a dough forms. Roll the dough out on a floured surface until it’s about 1/8-inch thick, then gently place it into a 9-inch pie pan, pressing it into the corners.

Preheat your oven to 375°F (190°C). Prick the bottom of your prepared pie crust with a fork to prevent bubbling, then line it with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, or until the crust is lightly golden and set. Once done, remove the weights and parchment, and allow the crust to cool slightly before preparing the filling.

In a medium saucepan over medium heat, combine 1 cup of heavy cream, 1/2 cup of brown sugar, and 1/3 cup of honey. Stir gently until the sugar dissolves and the mixture is hot but not boiling. In a separate bowl, whisk together 4 egg yolks, and slowly pour the warm cream mixture into the yolks, whisking constantly to avoid curdling. Return this custard mixture to the saucepan and cook until thickened slightly, about 2-3 minutes, then remove from heat.

Pour the luscious custard filling into the pre-baked pie crust. Sprinkle a generous pinch of sea salt over the top, which enhances the sweet flavors beautifully. Bake the pie in your preheated oven at 375°F (190°C) for 35-40 minutes, or until the custard is set with a slight jiggle in the center. You'll know it's ready when the edges are firm but the middle looks slightly wobbly.

Once baked, remove the Salted Honey Pie from the oven and allow it to cool at room temperature for at least 2 hours. Serve the pie chilled or at room temperature, possibly with a dollop of fresh whipped cream or a scoop of vanilla ice cream for a delightful finish.