In a medium saucepan, gently heat about one cup of honey over medium-low heat, stirring constantly until it deepens in color and starts to bubble, about 8-10 minutes.

In a large mixing bowl, whisk together the cooled honey, three large eggs, one cup of heavy cream, half a cup of sugar, and a pinch of salt until smooth.

Roll out your pie crust to fit a 9-inch pie dish and place it into the dish, crimping the edges as desired. Preheat your oven to 350°F (175°C).

Pour the prepared filling into the crust and bake for 40-45 minutes until the edges are set but the center remains slightly jiggly.

Allow the pie to cool at room temperature for at least one hour, then refrigerate for an additional hour before serving.