Preheat your oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie plate, press it against the edges, line with parchment paper, and fill with weights. Blind bake for 12-15 minutes until edges are golden, then bake for an additional 5 minutes.

In a mixing bowl, combine melted unsalted butter, granulated sugar, cornmeal, and salt. Stir in vinegar or lemon juice, vanilla extract, and honey. Whisk until smooth.

Incorporate eggs one at a time, whisking between each. Fold in heavy cream until smooth.

Pour filling into cooled crust, reduce oven to 350°F (175°C), and bake for 40-50 minutes until edges are set with a slight jiggle in the center.

Once baked, cool on a wire rack for at least 2 hours to allow flavors to meld.

Before serving, sprinkle flaky sea salt on top, slice, and serve with whipped cream or ice cream.