Chill your 9-inch pie crust for about 30 minutes. Preheat oven to 375°F (190°C). Line crust with foil and fill with pie weights or dried beans. Blind bake for 12–15 minutes until edges are lightly golden. Remove foil and weights, then bake for an additional 5 minutes until fully cooked. Cool on wire rack.

In a large mixing bowl, whisk together melted unsalted butter, granulated sugar, cornmeal, and salt until combined. Add vinegar or lemon juice and vanilla extract, followed by honey. Mix until smooth.

Add eggs one at a time, whisking thoroughly after each addition. Stir in heavy cream until fully blended.

Pour filling into pre-baked pie crust. Bake at 350°F (175°C) for 40–50 minutes until center barely jiggles. Tent with foil if top browns too quickly.

Once baked, cool on wire rack for at least 2 hours to set filling.

Before serving, sprinkle flaky sea salt on top to enhance flavors. Slice and enjoy!