Time 1h25m Yield 8-10 servings. Number Of Ingredients 13 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and egg. Add cornmeal and flour until well blended. Beat in milk and vanilla (do not over beat). Pour into the pastry shell. , Bake at 325° for 55-65 minutes or until the filling is almost set. Cool on a wire rack. , For topping, heat 1/2 cup sugar in a small heavy saucepan over low heat without stirring until partially melted, about 5 minutes. Cook and stir with a metal spoon until syrup is completely melted and golden, about 5 minutes. Stir in the milk, butter and remaining sugar (mixture will be lumpy). Cook over medium heat, stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat. , Pour into a small bowl without stirring. Cool, without stirring, to 190°. Beat on high speed until mixture turns light brown and creamy and a candy thermometer reads 130°-137°, about 5 minutes. Immediately spread over pie. Store in the refrigerator.
Time 50m Number Of Ingredients 7 Steps:
Preheat the oven to 400. Line a 9 inch pie plate with crust and crimp the edges. (Or if using the frozen pie crust that is already in a pie pan - just thaw). In a large bowl, combine the sugar, flour, eggs, vanilla and almond - mix well using a whisk. Melt the butter in the microwave in a microwave safe bowl and allow to cool. If adding the butter while still hot - then temper the egg mix by pouring a small amount of the butter into the egg mix while whisking. Whisk for a minute and then add more. Whisk again and keep repeating until fully incorporated. Place the pie on the middle rack in the oven at 400 and bake for 10 minutes then lower the heat to 350 and bake for another 30 - 35 minutes. The pie is done when golden brown on top and when the pie wiggles only a little when you bump it from the side of the pan. Place the pie on a cooling rack and allow it to completely cool before serving.
Time 2h15m Number Of Ingredients 8 Steps:
Preheat the oven to 325 degrees F. In a large bowl, add in the butter, sugar and vanilla together. Mix the ingredients until well combined. Add in the eggs, cornmeal, milk, and vinegar. Mix the ingredients until well combined. Place the pie crust in the 9 inch pie pan. Pour in the pie filling. Bake for 1 hour and 10 minutes. Let cool for about 45 minutes. Serve & enjoy.
Time 50m Yield 6 servings. Number Of Ingredients 8 Steps:
Preheat oven to 350°. Unroll crust on a lightly floured surface. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt. , Pour into pastry crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate before serving, 3 hours.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Cream butter, sugar, vanilla together. Add eggs, cornmeal, evaporated milk, and stir together well. Add vinegar. Pour into pie shell. Bake at 425 degrees F for 10 minutes then reduce heat to 300 degrees F for 40 minutes. Let cool. Cut and top with whipped cream.
Time 2h10m Yield 8 Number Of Ingredients 5 Steps:
Combine cream cheese, heavy cream, sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Pour into graham cracker crust. Refrigerate until firm, about 2 hours.
