Chess Pie with Blackened Pineapple Salsa and Caramel Sauce

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 3/4 teaspoon salt
• 3 1/2 tablespoons cold unsalted butter, cut into small pieces
• 2 tablespoons cold vegetable shortening (trans-fat-free)
• 4 to 5 tablespoons ice water
• 3 tablespoons peanut or vegetable oil, divided
• 1 pineapple (preferably labeled "extra sweet"), peeled and sliced crosswise into 1/2-inch-thick rounds
• 1 tablespoon grated lime zest
• 1/4 cup fresh lime juice
• 1 tablespoon dark rum
• 3 tablespoons packed light brown sugar
• 1 cup granulated sugar
• 1/4 cup water
• 2 tablespoons unsalted butter, softened
• 1/2 cup heavy cream at room temperature
• 1 1/2 tablespoons plain Greek-style yogurt at room temperature
• 4 whole large eggs
• 2 large egg yolks
• 1 1/2 cups granulated sugar
• 3 tablespoons unsalted butter, melted
• 2 1/2 tablespoons cornmeal
• 1/2 cup well-shaken buttermilk
• 1 /2 teaspoon kosher salt
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon grated nutmeg
• Equipment: a 9-inch round tart pan (1 inch deep) with removable bottom; pie weights or dried beans

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