Rating: 3 stars
1 Ratings
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Because the pastry crust and low cooking temperature insulate the egg-rich custard, a water bath isn't needed. A little cornmeal helps thicken the filling and gives it a texture similar to that of chess pie. For best results, use finely ground, not coarse-grained, cornmeal.

Elizabeth Taliaferro
Recipe by Cooking Light June 2003


Recipe Summary

8 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°.

  • To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, water, and juice in a small bowl, stirring with a whisk until well blended to form a slurry. Combine 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt in a medium bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist.

  • Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle, and freeze 10 minutes. Remove 2 sheets of plastic wrap; let stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and up sides of pan. Fold edges under; flute. Freeze 10 minutes.

  • To prepare filling, combine granulated sugar, cornmeal, and 1/4 teaspoon salt in a medium bowl; stir well. Combine milk and remaining ingredients in a large bowl, stirring well with a whisk. Add cornmeal mixture, stirring with a whisk until blended. Pour into crust. Bake at 325° 50 minutes or until just set. Cool completely on a wire rack.

Nutrition Facts

327 calories; calories from fat 28%; fat 10.3g; saturated fat 3.3g; mono fat 3.5g; poly fat 2g; protein 5.3g; carbohydrates 53.7g; fiber 0.6g; cholesterol 111mg; iron 1.2mg; sodium 199mg; calcium 28mg.