Buttermilk Chess Pie

Makes one 9-inch pie

Serves 8 to 10

1 Four & Twenty Blackbirds Frozen All-Butter Crust, partially pre-baked (see instructions on back of package)

1 cup granulated sugar

¾ teaspoon ground cinnamon

1 tablespoon all-purpose flour

½ teaspoon kosher salt

7 tablespoons unsalted butter, melted and cooled

1 teaspoon vanilla paste (or vanilla extract)

⅔ cup sour cream

3 large eggs

1 large egg yolk

1⅓ cups buttermilk

1 teaspoon white vinegar

Position a rack in the center of the oven and preheat the oven to 325°F. Place the pre-baked pie shell on a rimmed baking sheet.

In a large bowl whisk together the sugar, cinnamon, flour, and salt. Whisk in the melted butter and vanilla paste. Add the sour cream and whisk until smooth. Add the eggs one at a time, then the egg yolk, then the buttermilk and vinegar, whisking well after each addition.

Strain the filling through a fine-mesh sieve directly into the pie shell, or strain it into a separate bowl and then pour it into the shell. Bake on the middle rack of the oven for 45 to 55 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly. Be careful not to overbake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool.

The pie will keep refrigerated for 2 days or at room temperature for 1 day.