Begin by chilling your pie crust in the refrigerator. Then, line it with foil or parchment paper, add pie weights, and blind bake at 375°F (190°C) for 12-15 minutes. After removing the weights, return it to the oven for an additional 5 minutes until lightly golden. Let it cool slightly.

In a large bowl, whisk together the melted butter, sugar, cornmeal, salt, vinegar or lemon juice, vanilla, and honey until everything is well combined. This mixture should be smooth and creamy, embodying rich flavors.

Incorporate the three large eggs into the mixture, adding them one at a time. Be sure to whisk thoroughly after each addition. Finally, stir in the heavy cream until your filling is silky smooth.

Carefully transfer your honey filling into the pre-baked crust. For stability, place the pie on a baking sheet before baking, making it easier to handle.

Place your pie in the oven and bake at 350°F (175°C) for 40-50 minutes. Look for the filling to be just set in the center, with a gentle jiggle. If the crust browns too quickly, tent it with foil.

Once baked, remove the pie from the oven and allow it to cool completely on a wire rack for at least 2 hours. This cooling time is essential for the filling to set properly.

Just before serving, sprinkle a generous amount of flaky sea salt over the top. This will bring out the sweet and salty balance that characterizes your Salted Honey Pie.