Directions

• Preheat the oven to 350 degrees Fahrenheit.
• Roll the pie dough into a 12′ circle, approximately. Transfer to a 9″ pie pan, pressing into the bottom and up the sides. Trim the excess dough to 1/2′ beyond edge of the pan. Fold the edges under, and crimp as desired. Prick the bottom of the dough all over with a fork. Freeze for 15 minutes.
• Top the dough with a piece of parchment paper, letting the ends extend over the edges of the pan. Add pie weights.
• Bake for 15 minutes. Let cool completely on a wire rack. Reduce the oven temperature to 325 degrees Fahrenheit.
• In the top of a double boiler combine butter and caramelized white chocolate. Melt over simmering water, stirring frequently,
• Remove from the heat, add granulated sugar, eggs, cornmeal, vanilla and salt, whisking until smooth. Pour filling into the prepared crust.
• Bake until the center is set and is no longer jiggly, about 40 minutes. Let cool for 2 hours. To make vertical stripe pattern lay 1 inch strips of parchment paper over the pie. Dust with confectioners’ sugar, and carefully remove the parchment.