Preheat your oven to 350°F (175°C).

Bring a large pot of salted water to a boil and cook the peeled and chopped carrots for 15-20 minutes until fork-tender. Drain and let cool.

Blend the cooked carrots in a blender or food processor until velvety smooth.

In a mixing bowl, combine honey, sugar, and a pinch of salt. Mix thoroughly and incorporate the warm carrot puree.

In a separate bowl, whisk together eggs and heavy cream until smooth.

Slowly pour the carrot mixture into the egg-cream mixture while whisking continuously to prevent eggs from scrambling.

Pour the custard filling into the prepared pie crust and spread evenly.

Bake the pie for 45-50 minutes until the center jiggles slightly but is set around the edges.

Allow the pie to cool at room temperature for at least an hour before serving.