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.

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.