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Preheat the oven to 425°F and line a baking sheet with parchment paper
Roll out your frozen pie crust to fit a pie plate. Press the pie dough into the pie plate. Dock it. Place it in the fridge to chill while the oven comes to temperature.
Remove the pie crust from the fridge. Use a piece of aluminum foil, slightly larger than the pie plate and press it to fit into the dough. Add beans or pie weights to the aluminum foil. Bake on the middle rack for 16 minutes.
In the meantime, whisk together the eggs, buttermilk, vinegar, melted butter, cornmeal, pepper and cayenne until the mixture is well combined. Stir in the Pecarino Romano.
Remove the pie crust from the oven and turn the oven down to 375° F. Remove the beans (pie weights) and the aluminum foil from the crust.
Place the parcooked crust, in the pie pan, on the parchment lined baking sheet. Pour the egg and cheese mixture into the crust. Carefully transfer the baking sheet with the pie on it into the oven. Bake for 35-45 minutes until the filling is just set and golden brown.
Remove the pie from the oven and let cool completely before cutting and serving.