Preheat oven to 350°F (175°C).
In a saucepan, heat milk, heavy cream, honey, and dried lavender until warm but not boiling.
Remove from heat and let lavender steep for 10 minutes.
Strain mixture to remove lavender buds.
In a bowl, whisk eggs, sugar, vanilla extract, and salt.
Slowly pour warm milk mixture into egg mixture while whisking.
Pour custard into pre-baked pie crust.
Place pie dish in a larger pan and add hot water halfway up the sides for a water bath.
Bake for 40–45 minutes until custard is set but slightly jiggly in the center.
Remove from oven and cool completely before slicing.
