Begin by blind baking your pie crust at 375°F (190°C). Line the crust with aluminum foil and fill it with pie weights or dried beans. Bake for 12-15 minutes, until lightly golden. Remove the weights and foil, then bake for an additional 5 minutes until the crust is fully set and slightly golden. Allow it to cool completely on a wire rack.

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

Incorporate the three large eggs one at a time, whisking vigorously after each addition until well blended. Finally, stir in the heavy cream until completely combined.

Carefully pour the filling into the pre-baked pie crust. Place the pie on a baking sheet and bake at 350°F (175°C) for 40-50 minutes, until the filling is set but slightly jiggles in the center. If the crust starts to brown too quickly, cover the edges with foil.

Once baked, let the pie cool on a wire rack for at least 2 hours. Before serving, sprinkle with flaky sea salt.