This classic Southern pie starts with a buttery, flaky crust and a filling built from melted butter, farm-fresh eggs, and a touch of cornmeal for that signature slightly grainy, custardy texture. A splash of milk, a hit of vanilla, and a small pour of white vinegar balance the richness with just enough tang to keep every bite from feeling one-note. The filling bakes low and slow until the edges puff and set while the center holds onto a gentle wobble, then firms up beautifully as it cools on the counter. What you end up with is a deep golden top with those iconic little cracks, giving way to a dense, silky-smooth interior underneath. It's an old-fashioned dessert with a short, honest ingredient list, and it makes a great pick for anyone keeping an eye on added sugar. Slice it once fully cooled for that clean, custardy cut every time.
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Preheat the oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.
In a large mixing bowl, whisk together the granulated sugar, cornmeal, flour, and salt until combined.
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