Preheat your oven to 375°F (190°C). Roll out a homemade pie crust or place a store-bought crust in a 9-inch pie pan. Chill briefly, then line with foil or parchment, fill with pie weights, and bake for 12-15 minutes. Remove weights and bake for an additional 5 minutes until crisp. Let cool slightly.

In a large mixing bowl, combine melted butter, granulated sugar, cornmeal, and salt. Add white vinegar or lemon juice, vanilla extract, and honey, whisking until smooth.

Add three large eggs one at a time to the filling mixture, whisking thoroughly after each addition. Stir in heavy cream until the filling is smooth.

Pour the filling into the pre-baked pie crust and bake at 350°F (175°C) for 40-50 minutes. The center should be slightly jiggly. Cover edges with foil if they brown too quickly.

Transfer the pie to a wire rack and cool completely for at least 2 hours to help the custard set.

Just before serving, sprinkle flaky sea salt on top, slice into wedges, and enjoy.