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Heat oven to 350 degrees.
Make the crust. Grind vanilla wafers in a food processor to yield 1 ½ cups crumbs. In a bowl, stir together crumbs and 6 tablespoons butter until crumbly. With your hands, press into a 9-inch metal disposable pie pan. Do not bake.
Make the filling. With an electric mixer on low speed to avoid adding air, combine sugars, cornmeal and salt, then egg yolks, cream and vanilla. Add ½ cup butter and mix until fully incorporated.
Pour filling into crust. Bake for about 30 minutes until the top is round and puffy. To test for doneness, gently shake the pie: It should be a little jiggly in the center, not at the edges.
Let cool, then refrigerate for at least 4 hours before serving.
To serve Sugarfire Pie-style, sprinkle pie with powdered sugar and cut in 6 to-be-shared slices.