Buttermilk Pie with Pecan Crust

Ingredients:

1 c all-purpose flour
1/3 c pecans
1 1/4 c plus 3 T sugar
1/2 tsp salt
4 T butter, cold and cut into small pieces
5 T butter, melted
4 large eggs
3 T cornstarch
1 1/3 c buttermilk
Zest of 1 lemon
1/2 tsp freshly grated nutmeg

1. In a food processor pulse flour, pecans, 3 T sugar and salt until the nuts are finely ground. Add cold butter pieces and 1 egg and pulse until the dough holds together when pinched but does not form a ball. Pat dough into a flat disk; wrap tightly with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
2. On a lightly floured work surface, roll out the dough to a 12" round. Transfer to a 9" pie pan, pressing the dough against the bottom and sides without stretching it. Using a paring knife, rim the dough to a 2" overhang. Fold the overhand in to make a double layer of dough, and with your fingers, crimp all around. Refrigerate for at least 1 hour (to prevent dough from shrinking).
3. Preheat oven to 400*F. Meanwhile cover prepared pie shell with parchment, leaving a bit of overhang, and add enough pie weights or dried beans to cover. Bake for 15 minutes; remove the parchment and weights, and bake until shell is golden, about 10 more minutes. Remove pan from oven and reduce oven temperature to 325*F.
4. In a food processor, pulse cornstarch and remaining sugar to combine. Add buttermilk, melted butter, lemon zest, nutmeg and remaining eggs, and pulse to combine. Pour the filling into the warm pie shell and bake until the filling is set and just slightly wobbly in the center, 55 minutes to 1 hour. Note: If your crust is already nice and brown before adding the filling, you may want to cover the edges with aluminum foil before returning it to the oven. Remove pie from oven and let cool before serving.

The lemony custard together with the pecan crust is totally awesome!