Preheat your oven to 375°F (190°C). Place the pie crust in a pie dish and line with parchment paper. Fill with pie weights or dried beans and blind bake for 12–15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes until lightly golden. Let cool completely.

In a large mixing bowl, whisk together the melted unsalted butter, granulated sugar, cornmeal, and salt until smooth. Add the white vinegar or lemon juice, vanilla extract, and honey, stirring until well blended.

Crack the three large eggs into the bowl, incorporating them one at a time while whisking vigorously after each addition. Gently fold in the heavy cream until the mixture is smooth.

Carefully pour the filling into the cooled pie crust. Bake at 350°F (175°C) for 40–50 minutes until set with a slight jiggle in the center.

Allow the pie to cool completely on a wire rack for at least 2 hours to firm the custard.

Before serving, sprinkle a generous pinch of flaky sea salt over the top. Serve chilled or at room temperature.