Chill your pie crust for at least 1 hour if made from scratch. Preheat your oven to 350°F (175°C). Roll out the dough, place it into the pie dish, and press it into the edges. Prick the bottom with a fork, line with parchment paper, fill with weights, and bake for 20 minutes. Remove the weights and parchment, and bake for an additional 8 minutes until golden.

In a medium saucepan, combine the milk and heavy cream, heating over medium heat until just simmering. In a separate bowl, whisk together the eggs, honey, both sugars, cornstarch, vanilla extract, and salt until smooth. Gradually pour the warm milk mixture into the egg mixture while whisking continuously. Return this mixture to the saucepan and cook on medium-low heat, stirring constantly for about 8 minutes until thickened.

Increase the oven temperature to 375°F (190°C). Strain the custard through a fine-mesh sieve into the pre-baked crust. Bake the assembled Honey Pie for 12 to 15 minutes, until the edges of the custard are set but the center remains slightly jiggly.

After baking, let the Honey Pie cool at room temperature for about 2 hours. Serve directly, or refrigerate for up to 2 days. Top each slice with whipped cream and a drizzle of honey before serving.