Preheat your oven to 400°F (200°C) while you prepare the pie crust. Roll out your homemade butter pie crust and firmly place it into a 9-inch pie tin, ensuring it fits snugly. Press the edges and prick the bottom with a fork to prevent bubbling. Chill the crust in the refrigerator for about 30 minutes.

Spread the walnuts evenly on a baking sheet and toast them in the oven for 5 minutes, or until they are fragrant and golden.

In an electric mixer, combine the softened unsalted butter, light brown sugar, and a pinch of salt. Beat the mixture on medium speed for about 3 minutes until it becomes light and fluffy.

With the mixer running, add the room temperature eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Gradually drizzle in the honey and vanilla extract while mixing on low speed. Once combined, increase the speed to medium and beat for another 3 minutes.

Gently fold in the toasted walnuts using a spatula, ensuring they are evenly distributed throughout the filling.

Pour the walnut filling into your prepared pie crust, smoothing the top with a spatula. Sprinkle additional chopped walnuts on top.

Place the pie in the preheated oven and bake at 400°F (200°C) for 20 minutes, then reduce to 350°F (175°C) and continue baking for another 25 minutes.

Once baked, remove the pie from the oven and let it cool on a wire rack at room temperature for at least 4 hours.