"I associate this recipe with my Kentucky heritage," said Carolyn Kellermann Millhiser, Joseph Lodge's great-granddaughter. "My mother grew up on a farm and in my youth in the 1940s, I would spend several weeks every summer on the farm."
Her mother, Lynda King Kellermann, would make this recipe using staple ingredients found in a Southern kitchen pantry—eggs, milk, and butter from the farm; and flour, cornmeal, and vanilla from the store. Cornmeal is what distinguishes this pie from other custard pies.
This recipes uses our Basic Pie Dough.
Prep Time1.5 hours
Cook Time1 hour
Cook it With Our
- Basic Pie Dough or 9-inch prepared pie crust
- 5 large egg yolks
- 2 cups sugar
- 1 cup whole milk
- ½ cup salted butter, melted
- 1 tablespoon all-purpose flour
- 1 tablespoon white cornmeal
- 1 teaspoon vanilla
- Prepare Basic Pie Dough.
- Preheat oven to 350 degrees F.
- Beat together the egg yolks and half the sugar, then beat in the remaining sugar. Beat in the milk, melted butter, flour, cornmeal, and vanilla.
- Pour the filling into the prepared pie crust.
- Bake until the crust is lightly browned, and the filling is bubbling (it won’t look entirely set at this point), about 55-60 minutes.
- Remove from the oven and let cool on a wire rack until the filling sets, about an hour.
- Serve at room temperature.