Preheat your oven to 375°F (190°C). Place the pie crust in a pie dish, line it with parchment and pie weights, and bake for 12-15 minutes until edges are golden. Remove weights and parchment, bake for another 5 minutes, then cool.

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

Crack eggs into the mixture one at a time, whisking after each addition. Fold in heavy cream until mixture is glossy and smooth.

Pour filling into prepared crust carefully and bake at 350°F (175°C) for 40-50 minutes until edges are set and center jiggles slightly.

Cool the pie on a wire rack for at least 2 hours. Before serving, sprinkle flaky sea salt on top.