Start making the pie crust. Add the flour, Domino® Golden Sugar, and salt to a food processor and pulse once or twice to combine.
Add the frozen, cubed butter to the food processor and pulse until it resembles large crumbs.
Add two tablespoons of ice-cold water and pulse 3 - 4 times. Check the mixture. It should stick together when pressed. If it does not, or feels very dry, add another tablespoon of water and pulse another 2 - 3 times. Check the mixture again, if you are in a very dry environment, you may need an additional ½ tablespoon.
Spread a sheet of plastic wrap on a flat surface and turn the pie crust mixture on it. Use the plastic wrap to gently press the mixture together and shape into a disc. Wrap tight and chill for 30 minutes.
Flour a flat surface lightly, then unwrap the pie disc before lightly dusting the top with flour.
Roll the disc into a large round that is about ¼-inch thick.
Transfer the crust to your pie pan. Fold any excess dough into the back of the crust. Crimp the crust, if desired.
Freeze the pie pan for at least 30 minutes. Preheat the oven to 425°F while the pie crust chills.
Make the filling while the crust is in the freezer.
Whisk together the Domino® Light Brown Sugar, cornmeal, cinnamon and salt together. Add in the beaten eggs, melted butter, vanilla extract, and heavy cream. Whisk well and set aside.
Remove the pie crust from the freezer and top with aluminum foil and pie weights. Par-bake for 20 minutes.
Remove the crust from the oven and remove the aluminum foil with the weights. Pour in the filling and bake for 30 - 40 minutes, or until the edges are set and the center is only slightly jiggly.
Allow to cool completely before topping with whipped cream.
For added depth of flavor, add 2 more tablespoons of butter and brown until it smells nutty before adding it to the filling.
Top the finished pie with flaky sea salt for a salty-sweet finish.