This classic Southern dessert, with its custardy consistency, buttery richness and flaky crust, couldn’t be simpler to make and is sure to please even the most discerning pie lover. Add a scoop of vanilla ice cream and it just can’t be beat.
Prep: 10 min
Bake: 50 min
Yield: 1 (9-inch) pie
- 1 prepared Basic Pie Dough crust
- 1/2 cup unsalted butter, melted
- 1 1/2 cups sugar
- 4 large eggs
- 1 1/2 tablespoons cornmeal
- 1/4 cup evaporated milk (or buttermilk)
- PREHEAT oven to 425℉.
- ROLL out pie dough and place into a 9-inch pie pan.
- WHISK together melted butter, sugar, eggs, cornmeal and milk until all ingredients are well combined.
- POUR mixture into prepared pie pan. Bake for 10 minutes, then reduce oven temperature to 300℉ and bake for an additional 40 minutes until pie is golden on top and jiggles slightly in the middle when nudged.
- REMOVE from oven and place on a wire rack until cooled completely.
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