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.

1/2 cup freshly squeezed lemon juice
1 teaspoon finely grated lemon peel
3 egg yolks
1 can sweetened condensed milk
1 9-inch graham cracker crust**
whipped cream or topping as desired

*Optional for meringue topping:
3 egg whites
2 tablespoons sugar
1/4 teaspoon vanilla

**You may use purchased graham graham cracker pie crust or make your own, or homemade or bought regular pie crust, or vanilla wafer crust. If using homemade or bought regular pie crust, prebake it as directed in your recipe or on the package.

In a medium mixing bowl, combine lemon juice and grated peel, egg yolks and sweetened condensed milk. Beat with mixer on medium speed until well combined, about 1 or 2 minutes. Pour into prepared crust, cover and chill for several hours or overnight before serving.

OR: After pouring into crust, you may bake in a preheated 325* oven for 20 minutes, until set around the edges but still jiggly in the center. At this point you may cover with meringue and proceed as directed to brown the meringue, or cool on a wire rack then cover and chill for several hours or overnight before serving.

Serve with whipped cream or you may use the 3 egg whites left over from the egg yolks and make meringue topping.

*For meringue: Preheat broiler on high. Using clean beaters and bowl, beat egg whites with 2 tablespoons of sugar and vanilla on medium high speed until stiff peaks form. Cover top of pie filling all the way to the edges of the crust. You can go all fancy and decorative or as plain as you like. Place pan on cookie sheet and place under broiler, watching closely. Brown the top to your liking, then cool on wire rack. Cover and refrigerate for several hours or overnight before serving.

The original recipe does not call for baking the pie filling at all, so it does contain raw eggs. If you are leery about consuming raw eggs, and understandably so, you may bake the filling. It tastes the same but the filling has a firmer texture, which some may prefer. I'll take it any way I can get it.

Keep any leftovers refrigerated.

1 large or 2 regular size cans sliced peaches*
1 cup sugar
1 cup evaporated milk or sweet milk
1 cup self rising flour
1 teaspoon vanilla
1/2 cup butter


 Preheat oven to 350*.

Generously grease or spray with cooking oil spray a 13x9 baking dish or pan. Pour peaches and juice into pan and distribute the peach slices evenly. Set aside.

In a medium sized bowl, mix sugar, milk, flour and vanilla. Stir till well combined and then pour over peaches in baking dish. This will be very runny, but don't panic, it will be fine. Dot the top with the butter and place in oven.

Bake until golden brown, about 45 minutes. Some of the batter will be puffy and brown and some will still be a little gooey. This is part of this cobbler's charm.

Cool a bit on a wire rack. I suggest serving it still warm with a scoop of vanilla ice cream.

*Notes: Any kind of canned fruit or fruit pie filling can be used, and also fresh apples sliced thin, fresh blueberries, fresh peaches, nectarines or apricots, raspberries, blackberries, cherries, plums, strawberries or even figs. For fresh fruit I use 1/2-1 cup sugar to 2 cups fresh fruit, in addition to the sugar in the original recipe, according to how tart the fruit may be. When using canned fruit pie filling, I use 2 cans for this recipe. I also use 2 sticks of butter sometimes rather than just 1 stick. I'm a rebel that way. ;-)

2 cups light brown sugar
1 cup water
1 tablespoon butter
3/4 cup all purpose flour
3/4 cup milk
3 egg yolks
1 teaspoon vanilla
1 (9-inch) baked pie crust
pecan halves for garnish

In a medium saucepan, bring brown sugar, water, and butter to a boil over medium-high heat; cook 3 to 5 minutes, stirring occasionally.

In a medium bowl, combine flour, milk and egg yolks; mix well. Slowly stir milk mixture into boiling mixture, stirring constantly for 3-5 minutes. Remove from heat and stir in vanilla.

Let cool for 5 minutes, then pour into baked pie crust and garnish with pecan halves if desired. Let cool for 30 minutes longer, then cover with foil and refrigerate for at least 8 hours or overnight before serving. Even better served with a scoop of vanilla ice cream and drizzled with caramel sauce.

*Recipe from Mr.Food.com

2/3 cup sugar
¼ teaspoon salt
¼ cup cornstarch
½ cup heavy whipping cream
2½ cups milk
3 large egg yolks
1½ cups shredded coconut
2 teaspoons good vanilla
2 tablespoons butter
1 single crust 9-inch baked pie crust

¾ cup heavy whipping cream
3 tablespoons sugar
½ teaspoon good vanilla
½ cup shredded coconut, toasted

For filling:

Combine sugar, salt and cornstarch in a large saucepan, nonstick preferred. Gradually whisk in ½ cup of heavy whipping cream and milk until smooth. Bring to a boil over medium heat, stirring gently; boil 1 minute. Remove from heat.

Beat eggs lightly in a small bowl. Gradually whisk in 1 cup of hot milk mixture, then add egg mixture to hot milk mixture in saucepan. Return to heat, whisking constantly, and bring back to a boil. Boil and whisk for 1 minute.

Remove from heat and stir in 1½ cups shredded coconut, butter and vanilla to blend. Immediately pour into baked pie shell and cool on a wire rack for 15 minutes. Cover with plastic wrap and chill in refrigerator for at least 3 hours.

Prepare whipped cream topping:

Just before serving, combine ¾ cup heavy whipping cream, 3 tablespoons sugar and ½ teaspoon vanilla in a mixing bowl. Whip until stiff peaks form, then spread over pie filling. Sprinkle with toasted coconut.

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This may sound complicated but it's really not. It's very rich and so worth the time and trouble.

Enjoy!