This is an "OMG, I can't believe how good this is!" pie. Trust Lindsay. She knows of what she speaks.
Pie dough for single 9" crust
4 large egg yolks, lightly beaten
2 1/2 cups heavy whipping cream
1 cup unpacked light brown sugar
1/3 cup cornstarch, sifted
1/2 tsp salt
1/2 cup honey
2 tsp vanilla extract
Sea salt, optional
The cream, brown sugar, cornstarch and salt are cooked over the stove first. The melted brown sugar gives the caramel flavor and the cornstarch thickens the cream. You’ll notice it really start to thicken right before you temper the eggs. The honey and vanilla are added last and then the pie is baked.
The pie bubbles up a good bit in the oven and when it’s done cooking, it’ll still be relatively jiggly. The edges of the pie crust should start to brown and the top of the pie will have browned as well. The pie will thicken as it cools, both on the counter and in the fridge.