Preheat your oven to 375°F (190°C). Blind bake the pie crust for 12–15 minutes with weights, then bake an additional 5 minutes until fully set.

In a large mixing bowl, combine melted butter, sugar, cornmeal, salt, and vinegar or lemon juice. Whisk until smooth.

Add eggs one at a time, whisking thoroughly after each addition. Stir in heavy cream until creamy and uniform.

Pour filling into the prepared crust and bake at 350°F (175°C) for 40–50 minutes until set but slightly jiggly in the center.

Let the pie cool completely on a wire rack for at least 2 hours. Before serving, sprinkle with flaky sea salt.