Buttermilk-Lemon Chess Pie

If I am ever at a cafeteria (rarer these days, but a fond memory of growing up in Texas), there are only two choices in my mind for dessert.  Chocolate icebox pie.  Or chess pie. And since I found this recipe, I might never have to go back to a cafeteria for my chess pie fix ever again.

(Don't worry, Luby's.  I'll be back soon enough...for my fried fish and macaroni & cheese fix.)

Buttermilk-Lemon Chess Pie
From Bon Appetit.

1 refrigerated pie cust.
1 1/2 cups sugar
1/2 cup (packed) light brown sugar
1 1/2 tablespoons yellow cornmeal
1 tablespoon all-purpose flour
5 large eggs, beaten to blend
2/3 cup buttermilk
1/2 cup (1 stick) unsalted butter, melted
1 3/4 tablespoons fresh lemon juice
1 tablespoon freshly grated lemon zest
2 teaspoons vanilla extract
Pinch of kosher salt

Preheat oven to 350°. Place pie crust in pie plate and line with parchment paper or foil; fill with pie weights or dried beans.

Bake crust until edges begin to brown, 30–35 minutes. Remove paper and weights; bake until golden brown, 25–30 minutes longer. Let cool completely.
Preheat oven to 350°. Whisk first 4 ingredients in a medium bowl until well combined. Whisk eggs and remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients. Pour filling into a cooled crust and bake until custard is set around edges but jiggles slightly in center, 1 hour–1 hour 15 minutes. Let cool completely on a wire rack.