Thursday, April 29, 2010


Makes 12 servings                                     Preheat oven to 350°F.

12 large eggs
3½c sugar
¼t salt
12t well-shaken buttermilk
3T coconut milk
12t yellow cornmeal
12t fresh lemon juice
¼c unsalted butter, melted
Pie crust
Special equipment: pie weights or raw rice

Line shell (recipe will follow) with foil and fill with pie weights. Bake in middle of oven
15 minutes, then carefully remove foil and weights and bake shell until pale golden, 5 to 10 minutes more. Transfer shell to a rack to cool 5 minutes.

Reduce temperature to 300°F.

Make filling:
1) Whisk together eggs, sugar, and salt until well blended.
2) Whisk in buttermilk, cornmeal, zest, and juice. Gradually whisk in butter until smooth.
3) Pour filling into pie shell. Cover edge of pie crust with foil to prevent overbrowning .
             Bake until custard is just set, about 20 minutes. Transfer pie to rack to cool completely.

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