Salted Honey Pie

Salted Honey Pie
Makes one 9-inch custard-filled pie

1/2 c unsalted sweet butter, melted (I prefer Irish butter)
1/2 c granulated sugar
1/4 tsp salt
2 Tbsp cornmeal
3/4 c honey
2 tsp vanilla extract, or preferably, scraped pods of one vanilla bean
2 tsp white vinegar
3 eggs, room temperature
1/2 c heavy cream
2 Tbsp fleur de sel
Pre-baked pie shell of your choice

Preheat oven to 350F.
Combine butter and sugar in large mixing bowl. Stir in salt and cornmeal to make a thick paste. Add in the honey, vanilla and vinegar and mix all together. Fold in the eggs, one a time, stirring well after each addition. Pour in the heavy cream and blend until thoroughly combined.
Pour the filling into pre-baked pie shell and bake in preheated oven for 45 to 60 minutes until the filling has puffed up like a marshmallow and the center is still slightly wobbly. Once fully cooled, finish with a generous sprinkling of fleur de sel.
Slice and serve warm or at room temperature with freshly whipped cream, a dollop of mascarpone, or a scoop of vanilla bean ice cream.