• Preheat the oven to 375°F.

Pie Crust

• On a lightly floured surface, roll pie crust out into a 12-inch circle. Carefully transfer the crust to a 9-inch pie plate. Cinch the edge of your pie crust to create your desired shape.
• Transfer the crust to the freezer for 15 minutes.
• Once cold and firm, line the pie crust with parchment paper and fill with pie weights, dry rice, or dry beans.
• Bake the pie crust for 10 minutes. Remove the crust from the oven, and carefully remove the pie weights and parchment.
• Set aside while you prepare the filling.

Filling

• Reduce the oven temperature to 350°F.
• In a large bowl, combine butter, sugar, and vanilla. Whisk together until combined.
• Add the eggs, one at a time, making sure they are fully incorporated after each addition.
• Add cornmeal, flour, buttermilk, and vinegar. Mix to combine.
• Pour the filling into the crust and bake for 50-55 minutes, or until the pie is completely set.
• Let the pie cool at room temperature for 30-45 minutes before transferring to the refrigerator to cool completely (about 2 hours).
• Dust with confectioners' sugar and garnish with whipped topping. Enjoy!