Preheat your oven to 375°F (190°C). If using a homemade pie crust, roll it out and fit it into a 9-inch pie plate. Chill the crust for 15 minutes, then line it with foil or parchment paper. Fill with pie weights and bake for 12–15 minutes until edges are golden. Remove the weights and foil, and bake for an additional 5 minutes until lightly browned. Allow to cool slightly.

In a large bowl, whisk together the melted and slightly cooled butter with granulated sugar, cornmeal, and salt. Add the white vinegar or lemon juice, vanilla extract, and honey, and combine until smooth and well blended.

Add the eggs, one at a time, whisking thoroughly after each addition. Pour in the heavy cream and whisk until the filling is completely smooth and glossy.

Pour the filling into the cooled pie crust, leveling it out. Place the pie on a baking sheet and bake in the preheated oven at 350°F (175°C) for 40–50 minutes. The center should jiggle slightly when gently shaken.

Let your Salted Honey Pie cool completely on a wire rack for at least 2 hours to allow the filling to firm up for clean slices.

Right before serving, sprinkle flaky sea salt over the top of your Salted Honey Pie to enhance the sweet and salty balance. Serve with fresh berries or whipped cream if desired.