Preheat oven to 350°F (175°C) and fit the pie crust into a pie plate.

Blind-bake crust with pie weights for 15–18 minutes until set and lightly golden.

Let the crust cool while you prepare the filling.

In a small saucepan, heat heavy cream and dried lavender over medium heat until it begins to simmer.

Remove from heat, cover, and let steep 10 minutes for floral infusion.

In a mixing bowl, whisk together egg yolks, honey, cornstarch, and salt until smooth.

Slowly pour warm cream through a fine sieve into the egg mixture, whisking constantly.

Return mixture to the saucepan and cook over medium-low heat, stirring constantly until thickened.

Stir in vanilla extract and whole milk, then remove from heat.

Pour warm filling into the baked crust and smooth the top.

Chill pie in the refrigerator at least 3 hours or until set.

Top with whipped cream and garnish with fresh lavender or berries before serving.