Preheat your oven to 375°F (190°C). Roll out the dough or press it into a 9-inch pie pan. Blind bake crust for 12–15 minutes, remove weights, and bake for an additional 5 minutes. Let cool slightly.

In a medium bowl, whisk the melted unsalted butter and granulated sugar until smooth. Blend in the cornmeal, salt, vinegar or lemon juice, vanilla extract, and honey until silky.

Add the large eggs one at a time, whisking thoroughly after each addition. Gently stir in the heavy cream until glossy.

Pour filling into the cooled pie crust, ensuring it spreads evenly. Bake at 350°F (175°C) for 40–50 minutes, until the center jiggles slightly.

Allow the pie to cool on a wire rack for at least 2 hours for the filling to firm up.

Sprinkle flaky sea salt on top before serving. Serve with a warm beverage or ice cream.