Ingredients
Scale
- 1 stick of butter (1/2 a cup)
- 1 1/2 cups of sugar
- 3 tablespoons of cornmeal
- 3 tablespoons of heavy whipping cream
- 1 tablespoon of white vinegar
- 1 teaspoon of vanilla
- 3 eggs
- unbaked pie crust
Instructions
- Preheat oven to 400 degrees
- Cream butter and sugar together in a stand mixer
- Add the cornmeal, cream, vinegar and vanilla until combined.
- Add eggs one at a time until mixed thoroughly.
- Pour mixture into the unbaked pie crust.
- Bake for 10 minutes at 400 degrees.
- Then reduce the temperature to 325 degrees and bake another 35 minutes until the middle isn’t jiggly anymore. Stick a knife in the middle and it should come out clean.
- Allow to cool for 2 hours until room temperature.
- Can be left out at room temperature for up to 2 days, then refrigerated for up to a week.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the pie
- Calories: 578
- Sugar: 50 g
- Sodium: 316 mg
- Fat: 31 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 141 mg