Preheat the oven to 350°F (175°C). Roll out the pie crust and fit it into a 9-inch pie dish. Crimp the edges and prick the bottom with a fork. Bake for 20 minutes with weights, then remove weights and bake for another 8 minutes until golden brown.

In a medium saucepan, combine milk and heavy cream and heat over medium-low until steaming but not boiling, about 5-7 minutes.

In a large bowl, whisk together eggs, honey, light brown sugar, granulated sugar, cornstarch, vanilla extract, and salt until well combined and slightly frothy.

Gradually pour the hot milk mixture into the egg mixture while whisking continuously for about 2-3 minutes until smooth.

Return the combined mixture to the saucepan over medium heat, stirring constantly for about 8 minutes until thickened.

Pour the custard mixture into the hot pie crust and bake at 375°F (190°C) for 12-15 minutes until edges set and center jiggles slightly.

Allow the pie to cool on a wire rack for about 2 hours. Refrigerate if desired, and top with whipped cream and honey before serving.