Preheat your oven to 375°F (190°C). Blind bake the pie crust for 12–15 minutes until lightly golden. Cool slightly.

In a mixing bowl, whisk together melted butter, sugar, cornmeal, salt, vinegar or juice, vanilla, and honey until smooth.

Incorporate the eggs one at a time, whisking thoroughly after each addition. Stir in the heavy cream until smooth.

Pour the filling into the pre-baked crust, spreading it evenly. Place the pie on a baking sheet to catch drips.

Bake at 350°F (175°C) for 40–50 minutes until slightly jiggly in the center. Tent with foil if browning too quickly.

Cool the pie on a wire rack for at least 2 hours before slicing to allow it to set.

Before serving, sprinkle with flaky sea salt for the perfect finishing touch.