Preheat your oven to 375°F (190°C). Roll out your 9-inch pie crust and fit it into a pie dish. Cover the crust with parchment paper, fill with pie weights, and bake for about 12–15 minutes until edges are lightly golden. Remove parchment and weights, then bake for an additional 5 minutes. Let the crust cool slightly.

In a large mixing bowl, whisk together melted butter, granulated sugar, cornmeal, and salt. Mix in white vinegar or lemon juice, vanilla extract, and honey until smooth. Add eggs one at a time, incorporating each before adding the next. Stir in heavy cream until creamy.

Pour the filling into the pre-baked pie crust. Place the filled pie on a baking sheet and bake at 350°F (175°C) for 40–50 minutes until the center jiggles slightly. Tent the crust with foil if it browns too quickly.

Remove pie from oven and place on a wire rack to cool completely for at least 2 hours.

Before serving, sprinkle a light layer of flaky sea salt on top. Slice and serve chilled or at room temperature.