Preheat your oven to 350°F (175°C).

In a medium saucepan, add 1 cup of honey and heat it over medium-low heat, stirring continuously until it becomes a deep amber color, about 8-10 minutes. Remove from heat and let cool slightly.

In a large mixing bowl, whisk together 3 large eggs, 1 cup of heavy cream, and ½ cup of milk until well combined. Slowly drizzle in the cooled burnt honey while whisking.

Place the prepared pie crust on a baking sheet and pour the creamy burnt honey filling into the crust, leaving space to avoid overflow during baking.

Bake for 30-35 minutes until the edges are firm and the center remains slightly jiggly.

Allow the pie to cool at room temperature for at least 1 hour before serving or refrigerate for a few hours.