Preheat your oven to 350°F. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press this mixture into the bottom and up the sides of a 9-inch pie pan. Bake the crust for 10 minutes and let it cool completely.

In a large mixing bowl, whisk together the honey, heavy cream, eggs, vanilla extract, sea salt, and cornstarch until smooth. Ensure there are no lumps.

Pour the honey filling into the cooled graham cracker crust evenly.

Bake the pie for 30 to 35 minutes until the filling is set but slightly jiggly in the center. Let it cool to room temperature.

Refrigerate the pie for at least 2 hours before serving. Optionally, drizzle with honey and sprinkle with flaky sea salt before serving.