Name: Chess Pie with Blackened Pineapple Salsa and Caramel Sauce
Cook time: 1 hr
Total time: 4 hr (includes chilling dough and cooling pie)
Yield: Makes 6 servings
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

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Chess Pie with Blackened Pineapple Salsa and Caramel SauceJohn Kernick

The glory of a chess pie is its rich custard filling (long ago also used to fill tartlets called cheesecakes, hence the name). The secret to the accompanying salsa is to panfry the pineapple until it's charred, bringing out the fruit's acidic, musky qualities. And as for the last-minute drizzle of caramel sauce—how bad could that be?

Cooks' notes:

•Dough can be made 1 day ahead and chilled.
•Pineapple salsa and caramel sauce can be made 2 days ahead and chilled separately. Bring to room temperature before serving.
•Chess pie can be baked 8 hours ahead and kept at room temperature.

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