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Filling

Ingredients

1/2 pound (2 sticks) butter
2 cups sugar
7 egg yolks, beaten
1 1/2 teaspoons vanilla
1/2 cup heavy cream
2 tablespoons cornmeal

Preparation

  1. Preheat oven to 350 degrees. Cream butter and sugar; add egg yolks, vanilla, and cream. Gently blend in cornmeal. Pour into chess pie pastry. Bake until light brown on top, about 35 to 45 minutes.

Paula Deen's Kitchen Classics
TagsDessertPieNut FreeGluten FreeEasyBakingStand MixerElectric MixerCookbooks
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