– Cream butter and sugar together, leaving a few small pieces of butter about the size of a grain of cooked rice.– Add eggs and additional sugar.– In a separate bowl, whisk flour, remaining sugar and milk until no lumps remain.
– Add milk mixture, cornmeal, if using, and vanilla to the filling and mix until combined.– Cover the bowl with plastic wrap and set in the refrigerator.– The mixture will thicken as the liquid is absorbed into the flour and cornmeal.
– After filling has been allowed to set, preheat oven.– Place the pie crust in a pie pan and place the pie pan onto a cookie sheet.– Stir the filling until all of the separated liquid at the bottom of the bowl has been reincorporated.– Pour filling into pie crust.
– Place pie into the preheated oven and bake.– Loosely place aluminum foil over the entire pie and continue baking until the pie is set. Pie will only jiggle slightly when it has set.