Mix the softened butter with the flour until you obtain a crumbly mixture. Add in the powdered sugar, the seeds from half a vanilla bean pod, the honey, and a pinch of salt; then add in 4 egg yolks.|Combine everything and form a ball of dough. Let it chill in the refrigerator for at least 45 minutes.|Toast the pine nuts in a pan and let them cool. Peel the green figs and cut them into pieces. In a pan, melt 3 tablespoons of cane sugar until it begins to caramelize. Then add in the chopped figs, half a vanilla bean pod, and 2 1/2 tablespoons of butter; cook until the figs begin to fall apart and release their liquids: this will first help crystallize the sugar and then melt it once again as it continues to cook. When the sugar is thoroughly melted, turn off the heat, remove the vanilla, pour everything into a bowl, and let it cool.|Add the chopped toasted pine nuts to the mixture and 2 tablespoons of cornstarch.|Line the bottom of an 8-inch springform pan with parchment paper. Roll out the dough until it is about 1/8-inch thick. Cut out a strip and use it to cover the inner edge of the pan, then cut out a disc to cover the bottom.|Pour the fig mixture into the pan and level it out,|then cover it with another disc of dough.|Fold the edge over the top disc and seal it, then press with a spoon to decorate it. Brush the dough with an egg yolk beaten together with a bit of water; perforate the dough with a fork and bake the pie at 400°F for 15 minutes, then reduce the temperature to 320°F and bake for another 45-50 minutes.|Melt the granulated sugar in a quart of water, add the Mission figs, and let them boil in the syrup for 2 minutes. Remove them from the water; make a hole at the bottom and let them cool on a dish (they are even better if you prepare them the day before). Remove the pie from the oven and let it cool. Decorate it with the Mission figs cut into slices and dust with powdered sugar.