Preheat your oven to 375°F. Roll out the pie crust and place it in a pie dish. Chill for 30 minutes, then line with foil, add weights, and bake for 12-15 minutes. Remove weights and foil, and bake for another 5 minutes until golden. Let cool slightly.

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

Crack the eggs into the mixture one at a time, whisking thoroughly after each addition. Stir in the heavy cream until well-blended.

Pour the custard mixture into the pre-baked pie crust, filling it almost to the top.

Place the filled pie on a baking sheet and bake at 350°F for 40-50 minutes. Look for a slight jiggle in the center.

Remove from the oven and let cool on a wire rack for at least 2 hours before slicing.

Just before serving, sprinkle the top with flaky sea salt, slice, and enjoy!