Corn Meal Pie(Makes 2 Pies; Old Family Recipe)
A nostalgic cornmeal pie with a sweet, custard-like filling and a golden top, perfect for family gatherings or a comforting dessert choice.
Ingredients
Instructions
- Mix dry ingredients (sugar, salt, corn meal, flour) together in a saucepan.
- Add milk and water to the dry mixture and mix well.
- Add beaten egg yolks, butter, and vanilla to the mixture.
- Cook over low heat until thick, similar to banana pudding.
- Pour into cooked pie crusts.
- Top with beaten egg whites.
- Bake in a 350°F oven for about 10 minutes or until golden brown.
- Allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white. If you don’t have corn meal, finely ground polenta can be a good substitute. Make sure to beat the egg whites until they form stiff peaks for a lighter topping. For a twist, add a teaspoon of lemon zest to the filling for brightness. This dish pairs beautifully with a light Fruit Salad With Fruit Dressing.
Serving Suggestions
Serve the Corn Meal Pie warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It makes a delightful dessert after a meal of Easiest Ever Scalloped Potatoes and roasted vegetables. For an extra touch, sprinkle cinnamon or nutmeg on top before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10 minutes until warmed through. You can also microwave individual slices for about 30 seconds, but this may result in a softer topping.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Meal Pie(Makes 2 Pies; Old Family Recipe) contains roughly 1757 calories, with 12g protein, 177g carbohydrates, and 105g fat. It is an excellent source of vitamin A (100% of the Daily Value), vitamin C (70% of the Daily Value), and iron (62% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1626mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of separating them?
While you can use whole eggs, separating the egg whites from the yolks gives the pie a lighter, fluffier texture. The beaten egg whites create a nice meringue topping that adds a lovely contrast to the creamy filling.
What type of pie crust should I use?
A pre-baked pie crust works best for this recipe. You can use a store-bought pastry crust for convenience, or make your own from scratch. A buttery flaky crust complements the sweet filling beautifully.
Can I make this pie ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Just pour it into the pie crust and add the egg whites before baking on the day you plan to serve. This makes it a great option for entertaining!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).