Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to the lowest position plus heat oven to 220°C. Gently prick chilled pie shell all over bottom in 1.3 cm intervals. Line pie shell with a double layer 35.6 cm square of baking paper or aluminum foil.
- 2
Bake (2). Fill using sugar, pie weights, or dried beans. Move in order to a parchment or foil-lined rimmed baking tray and bake for 10 minutes. Reduce oven temperature to 165°C (160°C).
- 3
Bake (3). With care take out liner plus pie weights off crust plus keep to bake till the crust is cooked through plus just starting to turn amber brown, 5 to 8 minutes. Keep to one side and leave till completely cold, around 30 minutes. Beat eggs, butter, milk, and vanilla together till there are no lumps left in a big bowl.
- 4
Mix. Tip sugar in this egg mixture in a slow steady stream, beating as you go till everything is uniformly mixed. Beat cornmeal, flour, vinegar, and salt in the mixture till there are no lumps left. Tip the filling into the parbaked pie shell.
- 5
Cook. Cook till the filling is gently browned plus center of the pie is just set, yet still jiggles a little when shaken, plus register 180℉(82℃), 45 to 50 minutes. Shield edges of crust using aluminum foil to prevent overbrowning if you need to. Move to a rack and leave till completely cold, around 4 hours.
- 6
Finish. Slice and serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
39.8 g per serving
79.6 % of the 50 g daily maximum · 159.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for half recipe Easy Pie Dough, shaped and c, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 277 kcal |
| Protein | 3 g |
| Carbohydrate | 41.3 g |
| of which sugars | 40.3 g |
| of which free sugars | 39.8 g |
| Fat | 11.3 g |
| of which saturates | 6.5 g |
| Fibre | 0 g |
| Salt | 0.37 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
