Chill your 9-inch pie crust in the refrigerator for about 30 minutes. Preheat your oven to 375°F (190°C). Line the crust with foil, fill it with pie weights or dried beans, and bake for 12-15 minutes until the edges are lightly golden. Carefully remove the weights and foil, then bake for an additional 5 minutes until the crust is fully crisped. Let it cool while you make the filling.

In a mixing bowl, whisk together the melted, cooled unsalted butter and granulated sugar until smooth. Add in the cornmeal, salt, white vinegar (or lemon juice), vanilla extract, and honey, blending everything until well incorporated.

Crack the three large eggs into the mixture, incorporating each one individually. Whisk thoroughly after adding each egg, then stir in the heavy cream until the filling is completely uniform and creamy.

Carefully pour the prepared filling into the pre-baked pie crust, ensuring an even distribution. Place the pie on a baking sheet for easier handling. Bake in the oven at 350°F (175°C) for 40-50 minutes.

Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours.

Before serving, sprinkle a generous pinch of flaky sea salt over the top.