Photo by Gina Moore
SERVES 8–10
1 9-inch piecrust (homemade or store-bought)
4 large eggs
2½ ounces whole milk
1 tablespoon vanilla extract
2 cups sugar
1 stick unsalted butter, melted
½ teaspoon kosher salt
2 tablespoons ground cornmeal
1 tablespoon all-purpose flour
Preheat oven to 375 F. Place crust in a 9-inch glass or ceramic pie-baking dish. Layer parchment paper over crust, and weight it down with pie weights or dry beans. Bake in the oven for 6–7 minutes. Remove pie shell from oven, and remove pie weights and parchment. Allow to cool.
In a medium bowl, whisk eggs, milk and vanilla together until well combined. Gradually add the sugar, whisking constantly. Add butter, salt, cornmeal and flour, and whisk until smooth. Pour mixture into the pie shell, and bake 50–55 minutes or until the filling has set but is slightly shaky in the middle. Allow to cool. Serve at room temperature or slightly warm.
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Recipe tips
Salted or unsalted butter? When a recipe calls for unsalted butter, but all you have on hand is salted butter, you can use the salted. Just remember to adjust the amount of salt elsewhere in the recipe.
How to prevent burned piecrusts. A simple way to keep the edges of your crust from burning while the pie finishes cooking is to place a pie ring over the exposed edges while it bakes. No pie ring? Just crimp some strips of aluminum foil, and place those around the edges of the crust.