| While dining at Spring Mill State Park’s dining room recently, I discovered
“Spring Mill Corn Meal Pie” and immediately thought everyone should taste
this wonderful dessert. Hence the recipe (provided by inn manager Brian
Ferguson, compliments of the kitchen staff):
Ingredients:
1 cup brown sugar
1 cup granulated (white) sugar
½ cup milk (the richer the better)
2 eggs
1 teaspoon vanilla
4-6 tablespoons butter (melted)
2-3 tablespoons flour (I used corn flour)
2 tablespoons yellow corn meal (white OK)
4 tablespoons sliced almonds (I used chopped hickory nut meats)
2 tablespoons shredded coconut (optional)
1 9-inch pie shell
Instructions:
In one small bowl, mix (gently but well) the two cups of sugar (white
and brown), milk, vanilla and eggs. In another small bowl mix melted butter,
flour, and corn meal.
Stir the two mixtures together and pour the combined mixtures into the
pie shell. Sprinkle nuts and coconut lightly on top of pie and place in
preheated (350 degrees) oven for 35 to 40 minutes.
Pie will have a well rounded surface when taken from oven, but this
will fall some as it cools. Allow pie to cool before consuming (if you
can). [Click here for photo of finished product.]
A Tip or Two: If the filling of your first effort is not
as thick as you would like it, add a little more flour . . . Place
pie on cookie sheet while baking in case it boils over . . . Watch
pie crust and call it done when the crust has reached the desired brownness.
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