Yield: 1 pie

Ingredients:

  • Pie crust (1/2 package or homemade)
  • Sugar (2 cups)
  • Cornmeal (2 tbsp)
  • Flour (1 tbsp)
  • Salt (1/4 tsp)
  • Butter (1/2 cup)
  • Whole milk (1/4 cup)
  • White vinegar (1 tbsp)
  • Vanilla extract (1/2 tsp)
  • Eggs (4)
  • Unsweetened toasted coconut flakes (1 cup, optional)
  • Powdered sugar (for garnish, optional)

Directions:

  1. Preheat oven to 425°F.
  2. Fit pie crust to 9-inch pie tin. Fold edges under and crimp.
  3. Line pie crust with parchment paper and fill with dry beans or pie weights.
  4. Bake for 4 minutes. Remove beans/weights and paper and continue baking until golden.
  5. Turn oven to 350°F.
  6. In a large bowl, mix sugar, cornmeal, flour, salt, butter, milk, vinegar, and vanilla.
  7. Add eggs and stir until completely blended. Stir in coconut.
  8. Pour mixture into pie crust and bake on lower rack for 50 minutes.
  9. Cool completely, then garnish with powdered sugar.

Notes: