Preheat your oven to 375°F (190°C). For a homemade crust, fit it into a 9-inch pie pan. Blind bake for 12–15 minutes, then an additional 5 minutes. Let cool.

In a mixing bowl, whisk together melted butter and sugar until smooth. Add cornmeal, salt, vinegar or lemon juice, vanilla extract, and honey. Ensure mixture is silky and combined.

Incorporate eggs one at a time, whisking well after each. Gradually stir in heavy cream until fully combined and glossy.

Pour filling into the cooled crust, bake at 350°F (175°C) for 40–50 minutes until the center has a slight jiggle. Avoid over-baking for a golden top.

Allow the pie to cool completely on a wire rack for at least 2 hours before slicing to maintain structure.

Sprinkle a touch of flaky sea salt on top, slice, and serve with tea or coffee.