Preheat your oven to 375°F (190°C) and chill your pie crust for 30 minutes. Blind bake the crust for 12-15 minutes, then bake for an additional 5 minutes until golden.

In a large bowl, whisk together melted butter, sugar, cornmeal, and salt until smooth. Add vinegar or lemon juice, vanilla, and honey; stir until blended.

Add eggs one at a time, whisking well after each. Slowly whisk in heavy cream until combined.

Pour the custard filling into the pre-baked crust and bake at 350°F (175°C) for 40-50 minutes until set with a slight jiggle in the center.

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