Preheat your oven to 375°F (190°C). If using a homemade pie crust, roll it out and place it in a 9-inch pie dish. Chill the crust for about 30 minutes, then line it with foil or parchment paper. Fill with pie weights and bake for 12–15 minutes until lightly golden. Remove the weights and return it to the oven for an additional 5 minutes, then let it cool slightly.

In a mixing bowl, combine the melted, slightly cooled unsalted butter, granulated sugar, cornmeal, and salt. Add in the vinegar or lemon juice, followed by the vanilla extract and honey. Whisk until well blended.

Add the eggs to the mixture, cracking them in one at a time and whisking thoroughly after each addition. Stir in the heavy cream until smooth.

Pour the filling into the pre-baked pie crust, ensuring even distribution. Place the filled pie dish on a baking sheet.

Lower the oven temperature to 350°F (175°C) and bake for 40–50 minutes until the edges are set but the center is slightly jiggly. Tent with foil if the crust browns too quickly.

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

Before serving, sprinkle flaky sea salt on top. Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream.