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Chess Pie with Blackened Pineapple Salsa and Caramel Sauce


Chess Pie with Blackened Pineapple Salsa and Caramel Sauce Recipe

Ingredients:
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 3/4 teaspoon salt
  • 3 1/2 tablespoons cold unsalted butter, cut into small pieces
  • 2 tablespoons cold vegetable shortening (trans-fat-free)
  • 4 to 5 tablespoons ice water
  • 3 tablespoons peanut or vegetable oil, divided
  • 1 pineapple (preferably labeled "extra sweet"), peeled and sliced crosswise into 1/2-inch-thick rounds
  • 1 tablespoon grated lime zest
  • 1/4 cup fresh lime juice
  • 1 tablespoon dark rum
  • 3 tablespoons packed light brown sugar
  • 1 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup heavy cream at room temperature
  • 1 1/2 tablespoons plain Greek-style yogurt at room temperature
  • 4 whole large eggs
  • 2 large egg yolks
  • 1 1/2 cups granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 2 1/2 tablespoons cornmeal
  • 1/2 cup well-shaken buttermilk
  • 1 /2 teaspoon kosher salt
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon grated nutmeg
  • Equipment: a 9-inch round tart pan (1 inch deep) with removable bottom; pie weights or dried beans
Directions:
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