Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it snugly into a 9-inch pie pan, ensuring there are no gaps. Blind bake the crust for 12-15 minutes, or until it’s lightly golden. Let the crust cool completely.

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

Crack the room temperature eggs into the honey mixture one at a time, whisking vigorously after each addition. Once all eggs are mixed in, pour in the heavy cream and continue whisking until glossy and homogenous.

Carefully pour the creamy filling into the cooled pie crust. Bake at 350°F (175°C) for 40-50 minutes. The center should jiggle slightly when you give it a little shake.

Once baked, remove the pie from the oven and set it on a wire rack to cool completely, about 2 hours.

Before serving, sprinkle a pinch of flaky sea salt over the cooling pie. Slice into wedges and serve with whipped cream or fresh berries.