Prepare the pie crust according to the recipe and chill for at least 1 hour. You need only half the dough so freeze the second half for use at a later date.
Preheat the oven to 350ºF.
On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place in pie dish; trim off any excess along the edges. Flute the edges with fingertips. Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights.
Bake for 20 minutes. Remove the weights and parchment paper. Bake for another 8 minutes.
Meanwhile, heat the milk and cream in a medium saucepan over medium-low heat until steaming.
Whisk the eggs, honey, both sugars, cornstarch, vanilla, and salt together in a medium bowl.
Slowly drizzle the warm milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until the custard thickens and adheres to the spoon, about 8 minutes.
Turn the oven temperature up to 375°F. Pour the thickened custard through a fine-mesh sieve into the hot pie crust and bake for an additional 12-15 minutes until the edges are set but the center remains jiggly.
Cool completely on a wire rack, about 2 hours. Slice and serve immediately or refrigerate until ready to serve.
Just before serving, top with whipped cream and a drizzle of honey if desired.
The pie crust can be baked ahead of time but must be warmed in a 375°F oven for 5 minutes before adding the custard.