1/2 cup butter, softened*
2 cups white sugar
4 large eggs
1 Tablespoon plain cornmeal
1/4 cup evaporated milk
1 Tablespoon white vinegar
1 teaspoon vanilla extract

1 (9-inch) unbaked pie shell

Preheat oven to 425*.

In a large bowl mix the butter, sugar and vanilla together. Mix in the eggs, then stir in the cornmeal, evaporated milk and vinegar until smooth.  

Pour into pie shell. If using bought pie crust in disposable aluminum pie pans, place on a cookie sheet for extra support.

Bake for 10 minutes at 425* in the preheated oven, then reduce heat to 300* and bake for 40 minutes. 

Let cool on a wire rack. Serve immediately or refrigerate for longer storage. Top with whipped cream for an extra treat.

*Do not substitute margarine or spread for the butter.
 
Do not omit the cornmeal. This is what gives the pie that distinctive
texture.

You may use whipping cream or half and half instead of evaporated milk for
a richer pie.