Cornmeal Pie

I found this recipe at Chicken’s in the Road – Farm Bell Recipes. It reminds me a little of a Chess pie that I love to make at Thanksgiving time.

Turned out pretty, yes? Well, my fluted edges could use some work.

Cornmeal Pie

1 deep dish or 2 regular unbaked pie shells (see below)

1 cup butter or margarine

2 cups granulated sugar

3 eggs

1 teaspoon vanilla

8 Tablespoons cornmeal (stone-ground preferred)

3 Tablespoons all-purpose flour

1 cup milk

1 cup pecans, chopped (optional)

Mix all ingredients (except nuts) in a heavy saucepan. Bring mixture to a slow boil, stirring constantly. Boil for 3 minutes. Add nuts if desired. Pour into pie shells and bake at 375 degrees for 35 – 40 minutes until inserted toothpick comes out clean. Allow to fully cool before serving.

Note: The original recipe called for 2 unbaked pie shells. I made two Spelt Pie Crusts and lined my two pie plates with them. Then I made the filling. One batch of the filling filled only one of my pie shells. So I made a second batch of the filling. Either my pie plates are really large or the lady who posted the original recipe used small pie plates. So, I don’t know. You decide.

Also, I used this Spelt Pie Crust Recipe for the first time. It was okay. I felt like there was too much fat in the pie crust and it made the crust too soft. So, next time I will try this recipe for Easy Vegan Spelt Pie Crust.

This pie was a nice ending to our menu of Southern Fried Tofu, French Green Beans, and Rutabagas.

This post may contain affiliate links. You can read my disclosure policy here.
thanks for sharing!Pin on Pinterest16Tweet about this on Twitter0Share on Facebook0Share on Google+0Buffer this pageEmail this to someonePrint this page

Leave a Reply

Your email address will not be published. Required fields are marked *