Preheat oven to 300 degrees F. In a food processor add softened butter and mix a few minutes until smooth. Then add raw honey and vanilla extract and mix until incorporated, scraping down sides of food processor as needed.

Add half of the flour and mix. Then scrape down sides of bowl, add the remaining flour and mix until dough forms a ball. Press dough into 9-inch pie pan. 

Bake in preheated 300 degree F oven for about 18-20 minutes or until edges start to turn golden brown. Let crust cool.

To a medium sauce pan over medium heat, add the honey, cream, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.

Meanwhile, add the egg yolks and cornstarch to a medium bowl and whisk until smooth. 

Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface). 

Whisk in the butter. Then remove pan from the heat and add both kinds of chopped chocolate, and vanilla extract. Give the mixture a good stir and then let the chocolate sit for 5 minutes without stirring. Whisk until completely mixed in.

Pour filling into the semi-cooled cookie crust (it's okay if it's still slightly warm) and smooth into an even layer (see note). Place a piece of plastic wrap sprayed with cooking spray gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired.

Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes. 

Add the agave and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes. 

Spread whipped cream over pie and top with chocolate curls or shavings (see note).