The key to making a flaky pie crust is to have the butter cold, and to cube it into 1/2 inch cubes. the dry ingredients (flour, salt, and sugar) are mixed, then the butter is cut into the dry mixture with a pastry knife. It is possible to do this with a food processor, but it is easy to over mix with a food processor! the butter and dry ingredients should be lumpy (the size if peas). cold water is added 1 tablespoon at a time until the mixture can just be formed into a ball, then the crust is wrapped and placed in the refrigerator to chill. The piecrust is rolled out, and placed in a pie plate, and then put back in the refrigerator.
The egg yolks are beaten and set aside in a large bowl. The cream, the brown sugar, the corn starch, and the salt are placed in a medium sauce pan and heated over a medium burner, stirring regularly until the mixture thickens. This is then added very slowly to the egg yolks, stirring constantly so the egg yolks do not set. When everything is combined the honey and vanilla extract are added.
The filling is added to the pie crust and it is baked for 40 minutes at 375, or until the pie sets (it will be jiggly). after it is cooled it is topped with flaked salt.