Ingredients:

  • 1 Chilled 9-inch Pie Shell
  • 1 Large egg white
  • 3 Large eggs
  • 300g granulated sugar
  • 115g unsalted butter, melted and cooled
  • 15g finely ground yellow cornmeal
  • 8g all-purpose flour
  • 60ml whole milk
  • 15ml white vinegar
  • 5ml pure vanilla extract
  • 2g fine sea salt

Instructions:

  1. Preheat oven to 375°F (190°C). Prick the bottom of the chilled pie crust with a fork. Line with parchment and weights, and blind bake for 10 minutes. Remove weights, brush with egg white, and bake for an additional 2 minutes to seal.
  2. In a large bowl, whisk 3 eggs and 300g sugar vigorously until lightened. Slowly stream in 115g melted butter while whisking to create an emulsion.
  3. Sift in 15g cornmeal, 8g flour, and 2g salt. Stir in 60ml milk, 15ml vinegar, and 5ml vanilla extract until the mixture is smooth and pale yellow.
  4. Reduce oven heat to 350°F (175°C). Pour the custard filling into the pre-baked shell. Shield the edges with foil if necessary.
  5. Bake for 35–40 minutes until the edges are set and the top has a thin, crackly crust, while the center retains a slight jiggle.