• Roll the pie dough and line a deep dish pie pan. Crimp the edges of the shell. Use a fork to dock the bottom of the crust 3 or 4 times. Refrigerate the pie shell while you preheat the oven.
• Preheat the oven to 350 °F. Line the chilled pie shell with aluminum foil and fill the foil with pie weights or dry beans.
• Bake the pie shell for 15-20 minutes, until the dough is set but still pale.
• When the pie shell comes out of the oven place a sheet pan onto the bottom rack of the oven to preheat.

Filling

• Cut the kernels from 3 ears fresh sweet corn and use the back of the knife to scrape all the "milk" out of the cob. You should get about 2 cups of kernels. Puree the kernels in a food processor or blender.
• Add 6 oz granulated sugar, ¼ teaspoon table salt and 1 ½ oz cornstarch and pulse a few times to combine. Add 2 large eggs, 2 yolks, 4 oz heavy cream, 12 oz buttermilk, seeds from ½ vanilla bean and the finely grated zest of 1 lime. Pulse to combine the ingredients.
• Strain the custard through a mesh strainer into a container with a pouring spout, pressing on the solids to get as much custard as possible.
• Remove the foil and pie weights from the blind-baked crust. Pour the custard into the pie shell and set the pie onto the preheated sheet pan in the oven.
• Bake until the custard is set, about 45 minutes.
• Cool completely before serving.