Custard pies can be thickened with eggs, starch, or a mixture. The classic chess pie is made with eggs and cornmeal, which contributes to the signature texture. I liked the idea of leaning further in the cornmeal direction by also adding sweet corn kernels to this pie—the result is sort of like corn pudding in a crust, and I adore it. —Erin Jeanne McDowell
Heat the oven to 350°F with a rack in the lower third of the oven (preferably with a baking steel or stone on it). Place the cooled, par-baked pie crust on a parchment-lined baking sheet.
In a medium bowl, whisk the sugar, brown sugar, cornmeal, and nutmeg together to combine. Add the eggs, egg yolks and whisk until the color has lightened noticeably, 1 to 2 minutes. Add the buttermilk, melted butter, vanilla, and salt, whisking until well combined.
Pour the corn kernels into the prepared pie crust and spread into an even layer. Gently pour the custard over the corn kernels, then transfer the pie to the oven (on top of the steel/stone, if using). Bake until the crust is deeply golden and the custard is set around the outside edge but still slightly jiggly in the center, 45 to 50 minutes.
Let the pie cool completely to room temperature, then chill for at least 1 hour before slicing and serving with whipped cream.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.