Description
A classic Southern custard pie with a buttery filling that has a tender, slightly grainy texture from cornmeal, perfect for potlucks and holidays.
Ingredients
Scale
- 1 (9-inch) pie crust (store-bought or homemade; unbaked)
- 1 1/2 cups granulated sugar
- 3 tablespoons fine yellow cornmeal
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1/2 cup unsalted butter, melted and slightly cooled (about 113 g)
- 1 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk or cream (optional)
- Zest of 1 lemon (optional)
Instructions
- Preheat oven to 350°F (175°C). Blind-parbake the crust at 375°F for 8–10 minutes with pie weights for a crisper bottom (optional).
- In a medium bowl, whisk together sugar, cornmeal, flour, and salt until combined.
- In a separate bowl, beat the eggs lightly, then whisk in the melted butter, vinegar, vanilla, and milk (if using). Add lemon zest if desired.
- Pour the wet mixture into the dry ingredients and whisk until smooth; let sit for 2 minutes to thicken.
- Pour filling into the prepared pie crust and smooth the top. Place on a rimmed baking sheet.
- Bake for 45–55 minutes at 350°F until the center jiggles slightly but is not liquid.
- Cool on a wire rack for 1–2 hours. Refrigerate for 2 hours for cleaner slices.
- Slice with a sharp knife dipped in hot water for neat pieces.
Notes
Serve warm with vanilla ice cream or whipped cream. Store in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg